Recipes And Cooking Guides From The Brand New York Times

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This unique Shrimp and Grits recipe is from Bill Smith, govt chef at Crook’s Corner, a landmark Southern restaurant in Chapel Hill, North Carolina. Our favorite part about Shrimp and Grits that it is so quintessentially Southern that it works for any meal – breakfast, brunch, lunch, dinner, or even as a midnight snack. Nobody ever turns down buttery, rich Shrimp and Grits. Packed with crispy bacon, buttery shrimp, contemporary mushrooms, chopped inexperienced onions, garlic, lemon juice, and cheese, this dish is as spectacular as it’s delicious. Chicken Pot Pie is the comfort meals sent right down to the South straight from heaven. A creamy filling of vegetables and chicken lined by not one however two flaky crusts makes this double-crust rooster pot pie considered one of our greatest-ever rooster pot pies. One reviewer raves, “Best Chicken Pot Pie I’ve ever had!

You Possibly Can’t Go Wong With This Blueberry

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