Karen Kupczyk
More ideas from Karen
NYT Cooking: Fried food is probably not on anyone’s lists of healthy eats, but you have to start with this: Fat is good for you.<br/><br/>There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. You can eat fat as long as%...

The key word with frying is moderation. You can eat fat as long as it’s high quality and you don’t eat it to the exclusion of plants. (Photo: Evan Sung for The New York Times)

These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyones - they are perfect in every single way. I hope you all enjoy them.

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Southern Buttermilk Biscuits Recipe - Food.com

These classic, tried-and-true buttermilk biscuits are easy to prepare and bake. Work the dough as little as possible for the lightest, flakiest biscuits.

How to make pickled beets. A tasty recipe with just a little sugar, not overly sweet. Grandma Ann's recipe that's been updated to include a hot water bath.

Used more sugar and a whole clove and allspice berry in each jar. These pickled beets are the best. Make them with golden or red beets. A small batch is easy to make and such a treat in the middle of winter.