Test Kitchen-Approved Author Notes: I grew up eating fish cakes at least once a week. And now, it is still my go to weeknight dinner when I can’t think of anything else to make. It’s rather easy and always delicious. I frequently make my salmon cakes with a Thai curry spiced dipping sauce, but this…
Easy-to-make fantasy fudge recipe with semi-sweet chocolate, evaporated milk, sugar, butter, and marshmallow cream. Photography Credit: Elise Bauer Most of us have memories of special food we enjoyed at Christmas when we were little. The clearest memory for me is of my dad making fudge for all of us (six kids). The last time I…
Haybox cooking involves heating up what one wants to cook, then placing the hot pot into a box packed with hay, putting a lid on things and then letting the food cook slowly.Ingredients:2 small carrots per person3 fingerling potatoes per person2 oz dried chanterelle mushroomsA package of clean alfalfa, the sort used for food for…
Ingredients (13) For the candy dough:1/2 cup lemon-lime soda 1 (1/4-ounce) packet unflavored gelatin 2 pounds powdered sugar (32 ounces, about 8 rounded cups), plus at least 2 cups more as needed for flavoring, coloring, and stamping out the candy 1/4 teaspoon fine salt For flavoring 1 portion of the dough:1/8 teaspoon orange flower water,…
Photo Credit Andrew Scrivani for The New York Times Whenever I go to an ethnic grocery, I wind up buying items that are not on my shopping list. I can’t help myself. Sometimes I am intrigued by something I’ve never tried before, like the buckwheat flour and cornmeal polenta mixture I bought several months ago…
[Photograph: Alexandra Penfold] This recipe is adapted from Hermine B. Horman’s book A Century of Mormon Cookery, Volume 2. Custard pies are delicate and best when served within a day or two. Read more: American Classics: Cider Custard Pie Yield:Serves 8 Active time: 45 minutes Total time:1 1/2 hours Rated: 1 Ingredients For the Crust…