Find the recipe for Raspberry- Melon Paletas and other cantaloupe recipes at Epicurious.com
A good cook is an open-minded, curious cook. But when I saw my friend take out his garlic press, my face puckered into a judgemental scowl. I was throwing some serious shade. "Don't worry, don't worry," my friend said. "I know how to use it properly." Poor thing.
These tiny pies are the perfect portable dessert for all of your spring and summer picnics. Rhubarb can tend to break down quite a bit when it is cooked so I added some chopped apples to this recipe for texture and flavor.
It has taken me far too long to discover how amazing - and how astoundingly easy - it is to make my own limoncello. I had this hazy idea that limoncello must be a closely guarded secret kept by a sect of weathered Italian grandfathers with wooly driving caps and secretive, knowing smiles.
As summer heats up, so does my longing to add beer to everything I consume. I linger on the idea of changing classic recipes into beer recipes far longer than my busy day should allow. How would I add beer to a Tarte Tatin? What about an Blueberry pie?
The sun is warm and bright and I feel like a new person, emerging from a cocoon of winter jackets and subdued moods. Summer is nearly upon me, with only a week left of school until break.
Aloo Samose 4 tbsp. unsalted butter, softened 2 tbsp. canola oil, plus more for frying 1⁄ 2 cup fresh or frozen peas 1 (1") piece ginger, peeled and minced 1 small hot green Indian chile, stemmed, seeded, and minced 1 1⁄ 2 tsp. fresh lemon juice 1 1⁄ 2 tsp.
Kathlyn of Bake Like a Ninja was our Daring Cooks' March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from "Peruvian Cooking - Basic Recipes" by Annik Franco Barreau, and Papas Rellenas adapted from a home recipe by Kathlyn's Spanish teacher, Mayra.
Our Spicy Cornish Pasty Recipe is a spicy take on a classic Cornish pasty - make them ahead for lunch or a party, and serve with steamed green veg on the side. Watch our video recipe to see how it's done, see this & more great recipes.
I came across this recipe in the latest issue of Cook's Country magazine and couldn't resist giving it a try. It's a regional favorite (also known as "runsas" or "bierocks") that features a soft and tender yeast roll that's filled with a mixture of ground beef, cabbage and cheese.