Acquire great cooking skills and create delicious appetizers
Soft, fluffy, and bursting with fresh strawberry flavor, these buttermilk strawberry donuts are a sweet treat that feels as cheerful as they look. The buttermilk keeps them tender and light, while the strawberries add a fruity brightness perfect for breakfast, dessert, or a little pick-me-up …
The ultimate pressed Cuban Sandwich layered with juicy roast pork, smoky ham, Swiss cheese, pickles and mustard, all toasted until golden and melty. Prep Time: 15 minutes minsCook Time: 45 minutes minsServings: 4 sandwiches Ingredients Marinade Pork Roast Cuban Sandwiches Instructions Notes Tips for Success: …
Imagine biting into a cloud of tender dough, studded with bursts of tart crimson jewels. These cranberry donuts are little rings of joy crisp at the edges, pillowy within, and kissed with sweetness that dances with the fruit’s bright tang. Each bite turns a simple morning into a moment of golden, buttery magic. Effortlessly festive, yet wonderfully comforting.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 8-10 donuts
If using frozen cranberries, add them (still frozen) just before baking
Leftover donuts can be kept at room temperature for 2-3 days, in a sealed container.
A healthy twist on a classic favorite! Almond butter popcorn mixed with honey make the perfect “glue” for these healthy popcorn balls. They’re cranberry popcorn balls without marshmallows, but with lots of flavor! Prep Time: 15 minutesCook Time: 5 minutesYield: 8-12 popcorn balls Ingredients Instructions …
This refreshing peppermint vodka cocktail is made with only 2 ingredients, including a homemade candy cane vodka! It’s perfect for the holidays! Prep Time: 15 minutesYield: 2 cocktails Ingredients Candy Cane Vodka Peppermint Vodka Cocktail Instructions Notes *Be sure to use the red and white …
Although considered a winter stew, oden is sometimes available year round at various restaurants (there are even restaurants specifically dedicated to oden), and food carts in Japan. During the cold months, though, the soup is so ubiquitous that even many convenience store chains carry it. The familiar scent wafts from a warming tray, where customers can choose their favorite ingredients to take away. That said, the only real requirements in the ingredients list are the broth components if your precious heart craves oden filled with only fried tofu and potatoes, go for it.
4½-inch piece daikon
1 block (about 220 g) konnyaku
2 blocks (about 200 g) atsu-age (fried tofu)
2 packets (about 200 g) hanpen (soft fish cake)
4 packets (about 150 g) satsuma age
4 potatoes
4 hard-boiled eggs
1.5 litres (6 cups) dashi (store-bought or homemade)
4 Tbsp. soy sauce
4 Tbsp. mirin
1 tsp. salt
Karashi (Japanese mustard, for serving)
Slice the white radish into 3 cm (1¼ in) thick rounds. Peel the slices and trim the sharp edges of the rounds so they don’t break up during cooking. Score a cross in each side of the rounds to help them cook more evenly. Cook in a pan of simmering water for 20 minutes, then drain.
Cut the konnyaku in half on the diagonal, then lightly score the surface in a cross-hatch pattern so it will absorb the flavors of the stock as it cooks. Cut the blocks of atsu-age and hanpen in half on the diagonal, and unwrap the satsuma age. Peel the potatoes, then cook in a pan of simmering water for 15 minutes. Shell the eggs.
Place the stock ingredients (prepared dashi, soy sauce, mirin, and salt) in a large saucepan or donabe (a large Japanese earthenware pot if you have one of these, you can serve the oden from it at the table). Add all the prepared ingredients and bring to the boil. Reduce the heat to low, cover and simmer for 40 minutes. Serve the oden in bowls with Japanese mustard.
Crispy, golden, and filled with sweet, spiced almonds, Briwat is a Moroccan pastry that feels like a little treasure in every bite. Perfect for celebrations, tea time, or any moment that calls for something special, these delicate treats balance crunch and richness in the most …
Recipe information Ingredients 1 pumpkin, about 3 pounds Salt and freshly ground pepper 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks 2-4 garlic cloves (to taste), split, …
Homemade chocolate pudding never disappoints. It’s familiar without being boring and has a luscious texture and rich chocolate flavor that, let’s be honest, is leagues ahead of even the best store-bought versions. It’s also the rare chocolate dessert that doesn’t require turning on your oven. The main flavoring here is chopped bittersweet chocolate, so splurge on the best you can afford.
½ cup sugar
2 Tbsp. cornstarch
Kosher salt
4 oz. fine-quality bittersweet chocolate, chopped, plus more for garnish
1⅓ cups whole milk
1 large egg yolk
1 Tbsp. unsalted butter
¼ tsp. vanilla extract
Sweetened whipped cream for serving (optional)
In a heavy medium saucepan whisk together ½ cup sugar, 2 Tbsp. cornstarch, and a pinch of kosher salt. Add chocolate to sugar mixture and set aside.
Whisk 1⅓ cups whole milk and 1 large egg yolk in a small bowl to combine. Gradually add milk mixture to the dry ingredients. Place saucepan on the stovetop over medium heat and bring to a boil, whisking constantly. Cook pudding until thickened, making sure to scrape into the bottom corners of the saucepan, about 1 minute. Remove pan from heat and whisk in 1 Tbsp. unsalted butter and ¼ tsp. vanilla extract.
Divide warm pudding between two 8-oz. ramekins. Chill chocolate puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Top with dollops of sweetened whipped cream and chocolate shavings (if using).
NOTES:
Bar chocolate or wafers are preferred since chocolate chips are often made with stabilizers that prevent them from melting not good for pudding. Avoid milk chocolate, which would throw off the balance of flavors. If you prefer a dairy-free dessert, swap the whole milk for almond milk, oat milk, or whatever alternative you keep on hand, and use a plant-based butter.
Arguably the most sensitive moment of this simple recipe for two is when you put the portioned puddings into the freezer to chill. Cover each homemade pudding carefully, making sure the plastic wrap touches the surface of the pudding to prevent a thick skin from forming.
There are all sorts of ways to customize this easy chocolate pudding recipe: For a fancy affair, garnish the tops of the puddings with a spoonful of whipped cream and a dusting of chocolate shavings or unsweetened cocoa powder. Something more casual? Go with crushed Oreos or brownie crumbles or swirl in a dollop of peanut butter while the chocolate is still warm. No matter how you dress it up or down, creamy chocolate pudding is always in style.
Pudding can be made 3 days ahead; keep refrigerated.
Every Chinese person loves this. Rotisserie Chicken Congee turns simple, comforting rice porridge into a flavorful, effortless meal. Tender chicken from the rotisserie melts into creamy, soothing congee, making it a perfect bowl for chilly mornings, cozy nights, or any time a little comfort is …