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Sweet Cream with Peanuts and Molasses Curd

Who could resist a sweet cream-based delicacy with sweet molasses and the crunch of peanuts? Jenni Britton Bauer of Jeni’s Splendid Ice Cream shares this decadent ice cream that transitions from summer even into cooler months. We love incorporating Southern-grown peanuts from Hubs Peanuts into the creamy [...]


Nathalie Dupree’s Lemon and Berry Tart

This crust is flaky and tender and browns beautifully. The dough is most easily made in a food processor or mixer, but can also be made by hand. The only moment of trickiness is rolling out the dough, as it wants to stick and pull apart, so [...]


Crispy Radish and Snow Pea Salad in Spicy Roasted Garlic and Nuoc Mam Vinaigrette

Slice just top off head of garlic, leaving root end attached and top ends of each clove exposed. Rub garlic, head down, with salt and oil, wrap in foil, and place in preheated oven to roast for 1 hour, or until cloves look golden brown and are [...]


TLP’s Burrata

Get Your Fill. Make filling by placing 1 cup curd in food processor. Purée until fine, then place in medium bowl. Add ½ cup cream, stirring until well incorporated. Note: Do not overmix. Add more cream as needed to achieve desired consistency. Cover and refrigerate.


Sufganiyot Doughnuts Filled with Satsuma Curd

Then comes the pièce de résistance: sufganiyot, freshly fried doughnuts commemorating the miracle of the oil that kept the Temple lit for eight days. Today, Chef Shaya continues the family tradition with his own delicious flair, filling the sufganiyot with a sweet satsuma curd before a final dusting [...]

Thumbprint Cookies with an Easy Homemade Lemon Curd

Thumbprint Cookies with Lemon Curd

Two gifts from One Recipe! Thumbprint Cookies with an simple yet very citrusy and lemon flavored lemon curd from The Local Palate's Annual Edible Gift Guide.

key lime doughnut bites from Yardbird Southern Table

Key Lime Donut Bites

Yardbird Southern Table & Bar’s key lime curd-filled donut bites, inspired by owner John Kunkel’s family trips to the Keys, are made even better when served with a side of coconut pudding and a topping of mango jellies.


Feng Wei La Zi Ji Ding (Spicy and Crispy Chicken)

In a small bowl, combine chicken cubes with egg, salt, and cornstarch. Mix well and set aside.


Lemon Tartlet with Meyer Lemon Confit

In a small saucepan over medium heat, combine 3 cups of sugar with 3 cups of water and bring to a boil. Remove from heat and reserve in the refrigerator until ready to use. The syrup can be made up to 1 week in advance.