Photo by Mark Weinberg Prep time 4 hours 15 minutes Cook time 1 hour 15 minutes Serves 10 to 12 Author Notes Like many families, our Thanksgiving holiday is filled with ritual and custom. We tend to prepare the same dishes, often served in a bowl or on a plate that is a sentimental favorite
Serves 2-4 Author Notes Mexican open-air markets are packed with locals and tourists who come to buy locally made and produced goods. You can buy anything from baskets and huaraches to produce, meat, and cheese. And then there are the delicious aromas of food being cooked on site. You can watch the local ladies making
Photo by annieluceycooks Prep time 5 minutes Cook time 50 minutes Serves 4 Author Notes Anything in red sauce tastes like comfort food, so naturally, I always have some form of tomatoes in my kitchen. Canned tomatoes are one of my must-have pantry staples because they can make the base of so many quick, crazy
Serves 25-30 cookies Author Notes About 2 years ago I moved away from my favorite Italian bakery. Visiting them on vacation has not satisfied me. I still have cravings for Anisette Toasts. I’ve spent the past 3 months working on my own recipe. I’m finally able to satiate my desire. —breadandbeta Test Kitchen Notes I
Photo by https://unsplash.com/@sonance Prep time 4 hours Cook time 30 minutes Serves 2 Author Notes If you’re someone who likes Indian food, then you’re sure to love Paneer Tikka. It makes for a great appetizer, an awesome snack on a game day with beer, and even as a main course when combined with some Indian
Serves about 16 cakes Author Notes Cupcakes are all the rage and so much fun to make with kids. I invited 7 friends of my 8 year old granddaughter for what they called a “Cupcake Workshop”. We had an absolutely brilliant time. I wanted them to actually do the cupcakes, not only decorate them. So
Serves 4 Author Notes Apart from the normal Indian lentil variety that are made at every Indian house hold there were few popular items on the restaurant menu card like “Tomato”, “Milagu Thanir” (popularly referred to as Mulligatawny Soup), Indo-Chinese flavors like “Sweet Corn Vegetable”, “Sweet and Sour” and “Wonton Soup”. I used to shy
Photo by jernejkitchen Serves 4 Author Notes We have not been to Thailand, nor China, nor Korea. Not yet. But our somehow imagination of what Asian food look and tastes helped us create this dish. We wanted something fresh, quick, easy and of course unbelievably delicious. That is always a goal. We used the ingredients
