Photo by Ty Mecham Prep time 5 minutes Cook time 12 hours Makes about 4 1/2 cups Author Notes For the past several years I’ve been trying to write recipes for the dishes my suegra (mother-in-law) makes. She cooks by feel, which is great, except when trying to replicate what she has made. I’ve “mastered”
Position racks in the upper and lower thirds of oven; preheat to 250 degrees F. Whisk lime juice, chili powder, salt and cayenne in a large bowl. Add peanuts; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer. Bake, stirring every 15 minutes, until dry, about 45 minutes. Let
Photographs: Morgan Eisenberg Spinach and artichoke dip isn’t just for chips anymore! Stuff the snack-food favorite into delicate pierogi dough to make a meal out of it. Why this recipe works: Sour cream is incorporated into the dough to keep it tender.Four cheeses are combined to ensure that the filling is absolutely oozing and flavorful.The
Every day after work, my abu would throw together a chaat with whatever was around. This afternoon chaat was his happy hour, and he wouldn’t even remove his shoes until he’d scarfed down a bowl. Chaat is a street food found throughout South Asia that can appear in a multitude of forms, from pani puri
Photo by Diana Pappas Serves 8 Author Notes I love this kind of dessert, one that could easily be served to my vegan sister-in-law and my gluten-free nephew with no compromises made to those of us without any dietary restrictions. Made using a food processor and a high-speed blender, it’s easy to make, even if
Photo by Mark Weinberg Makes 1 cup Author Notes Pastry cream is normally made with wheat flour, cornstarch, or a combination of the two. I used to swear by the latter combination until the day I tried rice flour and produced the best crème pâtissière of all! Think thick and silky-smooth with clear flavors of
