The favorite in this housee is roasted baby tomatoes with S&P. So simple, yet it never fails to delight.
When do you add the salt?
I made this recipe exactly as written and it was quite good - my guests demolished it all. I was wondering what the purpose of rinsing the onions is? It would be great if it were possible to eliminate those steps with little ill effect...
These were amazing! Because of dietary restrictions, I made these non-dairy and they were still a hit. My only qualm - I couldn't pick up the rosewater flavor at all.
Is there a more mainstream cookie brand or type you might recommend? Does the type of cookie impact the end result very much?
how does the flavor of New Mexican chile powder differ from regular chile powder? can i substitute 1-to-1?
I made an oatmeal cookie recipe that featured five spice powder. The raw batter tasted incredible - really rich and deeply flavorful. But once they were baked they tasted just like a lightly spiced oatmeal cookie.
Where did all that rich flavor go, and how can I keep it present in the end result?
This Provencal sweet is a cross between almond nougat candy and cookies. It's sticky, crunchy, and totally addictive. More
I've been gathering and researching Latin American recipes in preparation for each week's installment of "Dulces" and decided to start with those that are most familiar; the ones I grew up eating. My husband couldn't wait for me to make this one: it's one of his favorites because it's all cocoa and sugar, but especially because it's one that he learned to prepare alongside his grandmother. More
I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting. More
I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which comes in handy after a holiday season full of frenzied baking. And since I add a blast of heat to everything, the whipped cream for this chocolate icebox cake is flavored with cocoa powder, New Mexican chile powder and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create. More
Custard-filled buns topped with sanding sugar.