These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well.
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. This recipe is about as close to the classic as you can get, and it's delicious.
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, fresh artic char is tossed with lime juice, habanero chilies, jicama, coriander seed, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).
Though they're a dim sum classic, braised chicken feet (A.K.A. phoenix claws) can be a challenge for those unused to eating them. It takes a little while to get used to the plump claws sticking out of a little bowl, and a bit of work to get at the meat in between the tiny bones, but the flavor-packed rewards are well worth the mental and physical effort.
This "digestive" biscuit, made from spelt, oats, and dark muscovado sugar, is a great all-purpose treat that walks the fine line between savory and sweet: it could just as easily be served with jam, dipped in chocolate, or set on a plate of cheese.
Fluffy and sweet, lotus seed buns are a popular treat at Chinese bakeries. As the name implies, they're flavored with a paste made from lotus flower seeds, which have a light, chestnut-like flavor. This recipe for homemade buns has been perfected to work with either low-gluten flour, or all-purpose. Hot from the steamer, they're a confection not to be missed. The only thing that could make them either better is a cup of bubble tea.
These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices. Formed into half-moon shapes, the patties are cooked until golden in the oven—eating them is almost as good as an actual trip to Jamaica. Almost.
Juicy cherry tomatoes are packed full of smoky, crunchy bacon, salty Parmesan cheese, creamy mayo, and a sprinkling of bright, fresh parsley for a simple, crowd-pleasing hors d'oeuvre.
The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries.
One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings.
It took several test batches to get them just right, but these gluten-free fig bars inspired by classic Fig Newtons are a dream come true: Lightly orange-scented, tender cookie surrounds a sweet and flavorful dried-fig filling.
Cinnamon and raisin are a classic combination, and for good reason: They're delicious together. Here, we roll them into a puff-pastry spiral with sugar and cream cheese, then cooking it in a waffle iron until crisp and flaky outside, hot and buttery within.
Kind of like garlic bread on steroids, this quick and easy puff-pastry waffle snack is layered with paper-thin slices of mortadella along with a garlicky sauce flavored with parsley, capers, and olive oil.
Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats.
Shredded chicken, Frank's RedHot, and blue cheese, all rolled up into puff pastry and cooked on a waffle iron. If you like Buffalo wings, you are guaranteed to like this variation on our puff-pastry waffle series.