The Spruce / Julia Estrada Arepas, a staple food in both Venezuela and Colombia, are corn cakes made from special precooked corn flour. You can find this cornmeal/flour in Latin food stores, labeled masarepa, or masa al instante. Arepas are crispy on the outside with a soft and creamy center. They have a milder corn flavor than tortillas
Step 1Prepare the ingredients. Peel the squash if you don’t like the skin on. Carve off the seeds and the soft flesh using a spoon. Leave only the solid part of the squash. Cut into desired sizes. Chop the string beans into smaller strings, about 2 inches in length. Wash under running water for a
Could there be anything better?! I could never eat a whole piece of carrot cake without getting sick because of all the sugar but LOVED the taste and texture of the cake. These balls are full of healthy fats, antioxidants, anti inflammatories and they taste amazing! Kids and I loved making these together! Prep Time
These luscious crab cakes are proportionally perfect: heavy on glorious hunks of crab, light on bread crumbs. And instead of frying the cakes, Baltimore chef Spike Gjerde of Woodberry Kitchen serves them “brold” (Baltimorese for “broiled,” he says). “I can’t overemphasize how important it is to use fresh, carefully processed meat from blue crabs,” he
4.0 (1) Add your rating & review 2 Photos This is a super easy recipe to make homemade marzipan and create little decorations for any cake, cupcake or Christmas cake. Submitted by kinga Updated on January 25, 2025 Total Time: 12 hrs 30 mins Cook Mode (Keep screen awake) Ingredients This recipe was developed at
Kelp noodles have a surprising crunchy and refreshing texture—similar to bean sprouts. They’re neutral enough to take on assertive flavors, like a fresh ginger and miso dressing. Published on July 12, 2017 Credit: Justin Chapple / Food & Wine Cook Mode (Keep screen awake) Ingredients 12 ounces kelp noodles One 2-inch piece peeled fresh ginger
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented. Submitted by Ellie Updated on November 18, 2024 Total Time: 7 days 25 mins Yield: 3 pounds of sauerkraut Cook Mode (Keep screen
In a bowl, using a fork, gently stir the pork with the vinegar, paprika, garlic, chile powder, cumin, oregano, 1 teaspoon of salt and 3/4 teaspoon of pepper. Using 2 lids from 1-quart takeout containers, press one fourth of the pork mixture into 4 perfect patties. Transfer to a plate. Repeat to form the remaining
Last week, I made lasagna for dinner for our family. You should have heard their reactions when it was time to eat. “LASAGNA?!?” Yeah, they were pretty happy. I had to wonder why I don’t make it more often. We typically think of lasagna as a special dinner, but I’ve actually found it to be
Step 1In a large saucepan, add the mirin, soy sauce, lime juice, and ginger. Combine well and turn on medium heat.Step 2Once the sauce starts simmering, add the salmon fillets with the flesh side turned down on the sauce. Cook for 5 minutes. Step 3Rotate the fillets to sides every 5 minutes until the fish