Famous Upstate New York salt potatoes.  I had these at every fair and carnival growing up.  And no, they're not just boiled potatoes with salt on them. :-D

Famous Upstate New York salt potatoes. I had these at every fair and carnival growing up. And no, they're not just boiled potatoes with salt on them. :-D

Shortcut New York Crumb Cake - yellow cake mix topped with an easy homemade crumb topping. Yellow cake mix, sugar, brown sugar, cinnamon, butter and cake flour. Super easy to make and tastes great. This cake is OUTRAGEOUSLY good! I could not stop eating it! Great for a crowd. We ate this for breakfast and dessert.

Shortcut New York Crumb Cake

Shortcut New York Crumb Cake - yellow cake mix topped with an easy homemade crumb topping. Yellow cake mix, sugar, brown sugar, cinnamon, butter and cake flour. Super easy to make and tastes great. This cake is OUTRAGEOUSLY good! I could not stop eating it! Great for a crowd. We ate this for breakfast and dessert.

The Best New York Crumb Cake

The Best New York Crumb Cake

The Best New York Crumb Cake [ "The Best New York Crumb Cake [ \"The Best New York Crumb Cake [ \\\"Rich buttery cake topped with a fat layer of irresistible

Grilled New York Strip Steak with Garlic Compound Butter on www.PopularPaleo.com

Grilled New York Strip Steak with Garlic Compound Butter

Creamy peanut butter intertwining with oats, blanketed with melted chocolate and cut into bite size squares!  You’ll love how easy and scrumptious these No Bake Oatmeal Peanut Butter Bars are!   As I’m wondering around in my kitchen, trying to get inspiration from ingredients in every cupboard, I come across the large jar of peanut …

No-Bake Oatmeal Peanut Butter Bars

Creamy peanut butter intertwining with oats, blanketed with melted chocolate and cut into bite size squares! You’ll love how easy and scrumptious these No Bake Oatmeal Peanut Butter Bars are! As I’m wondering around in my kitchen, trying to get inspiration from ingredients in every cupboard, I come across the large jar of peanut …

2- Cast Iron Skillet New York Strip Steaks with Gorgonzola Cheese Herb Butter _ This skillet steak was mind-blowing, especially with that creamy, salty herb gorgonzola butter melting down the sides. Truly one of the best steaks I’ve ever had!

2- Cast Iron Skillet New York Strip Steaks with Gorgonzola Cheese Herb Butter _ This skillet steak was mind-blowing, especially with that creamy, salty herb gorgonzola butter melting down the sides. Truly one of the best steaks I’ve ever had!

Grilled New York Strip with Herb Garlic Butter

Grilled New York Strip with Herb Garlic Butter

Sometimes there’s nothing quite like a good steak! It requires so little to satisfy. The only necessary accompaniment is some form of compound butter. There are several butters that I use wit…

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on. (Photo:  Craig Lee for The New York Times)

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on. (Photo: Craig Lee for The New York Times)

This bright yet rich treatment for scallops can be on the table in about 15 minutes. (Photo: Andrew Scrivani for The New York Times)

This bright yet rich treatment for scallops can be on the table in about 15 minutes. (Photo: Andrew Scrivani for The New York Times)

This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. (Photo: Craig Lee for The New York Times)

Classic Shrimp Scampi

This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. (Photo: Craig Lee for The New York Times)

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