This fried dough recipe comes from my grandmother and yields golden, crispy-on-the-outside, soft-and-yeasty-on-the-inside fried bread we called “puffs.” We enjoyed them for breakfast with butter and jam. The dough is yeast-based and needs a rest overnight so you can fry the puffs the next morning.
Heirloom Tomato and Melon Salad with Basil Vinaigrette
A Summer Naturally Sweet Recipe! Heirloom Tomato and Melon Salad with Goat Cheese and a Date–Balsamic Dressing. After a long, bitterly cold winter, heirloom tomatoes — my favorite summer fruit — are finally appearing at farmers’ markets in colorful piles. This salad celebrates contrasting flavors and textures in a simple, elegant composition. Choosing a mélange … Read more