something different to try
using zucchini was always a challenge at hom in pa dutch country. this delightful dessert pie has a tropical flair! don't let the ingredient list scare you away. i have served this to people who don't like squash and they never know if you don't tell the
this is a recipe i came up with on a whim while trying to find a way to use refrigerated pre-rolled pie crusts that i had on hand, and didn't want to waste. although not as rich a dough as traditional rugelach, these are delicious, and they came out even
in egypt, these tea-flavored prunes are traditionally served with boiled buffalo's milk (thicker than our heavy cream) poured onto cold marble slabs and then sliced. author colette rossant finds crème fraîche to be the next best thing. this recipe was fir
hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. serve them over toasted whole-wheat buns with a side of tender greens. we used this tangy mayonnaise to
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