Savory Bread Pudding with Creamed Greens
This savory bread pudding with creamy collards intertwines Chef Nina Comptons Caribbean heritage with these classic southern side dishes.
Kelly Fields’ Peanut Butter Banana Pudding
For the pudding 1½ ounces flour 2 ounces cornstarch 5 whole eggs, plus 2 yolks 8 ounces sugar, divided 4 cups whole milk
Vegan Breakfast Bowl
Food Culture of the South
Parsnip Custard with Pear Preserves, Crispy Buckwheat, and Pecans
“Parsnips can be prepared both sweet and savory. I especially enjoy the rich texture they have when slowly roasted,” says Blackberry Farm’s Executive Chef Dabney. For dessert, she plays up their sweet side in a parsnip custard with pear preserves and crispy buckwheat with pecans. Take that, [...]
Maple Pudding Pops with Whiskey Crème Fraîche and Smoked Pecans
In bottom of medium saucepan, place arrowroot, maple syrup, salt, and brown sugar. Whisk together (off heat) until no lumps are visible.
Chocolate Doberge Cake
Lightly coat two 15x10-inch pans with non-stick spray, then cover with baking paper (try to avoid wrinkles). Set pans aside and preheat oven to 350 degrees.