There are probably a dozen ways to make cornbread. Southern cornbread tends to be savory and is often served with barbeque or chili. Northern cornbread tends to be sweeter and cakelike. I’m a New York City woman with a sweet tooth, so I lean toward the sweeter version but I still want it to have
Eaten warm or cold, as is, or served with a pat of butter and a dollop of jam, cornbread is great any way you slice it! (Pun intended. ) Because I use kosher salt for absolutely everything, my version comes out faintly flecked with it, which adds a deliciously subtle hint of salt to this
I’ve sampled dozens of apple pastries from bakeries and coffee shops over the years, some good, some… meh. I decided to try to make them myself. I stumbled on a recipe for apple tarts and decided to start there, but mistakenly put all the ingredients inside of the pastry, instead of saving some for a
