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When I saw this post about Fraisier desserts from Cherry Tea Cakes ,I have to admit, I had no idea what a Fraisier was. It was a pretty little dessert and it looked like it would taste amazing, so I checked it out. A Fraisier is made with layers of chiffon cake and fresh strawberries, pastry cream, and almond paste. With all of these amazing textures and flavors, this dessert has got to be delicious.
Hello everyone! Today, I made an interesting brunch in the morning. It’s one of the street foods in Korea, Gaeran Bbang .
In this episode of Epicurious's Emmy-winning cooking video series, we are learning to make Turkish Baklava , a dessert that combines phyllo pastry, walnuts, cinnamon, cardamom, cloves, and a honey-lemon syrup. Chef Lynne Gigliotti, from The Culinary Institute of America, demonstrates the recipe, including how to clarify butter and the best way to work with phyllo dough. Once you've learned the basic steps, you can apply them to the numerous baklava recipes in the Epicurious recipe database. Watch the video, try the recipe, and then come back here to comment. <p style="text-align:right;color:#A8A8A8"></p>
A s the Epicurious food dictionary explains, a pierogi is a Polish dumpling that can be stuffed with all sorts of ingredients, including pork, potatoes, cheese, mushrooms, cabbage, sauerkraut, rice, or fruit. Pierogies ("pierogies" is the plural in English, though pierogi is actually the plural for pieróg in Polish) can be boiled, fried, or baked, and are often served with sautéed onions and sour cream. In our how-to videos, Chef Gregory Zifchak shows how easy it is to make potato-and-Cheddar-cheese pierogies from scratch. He demonstrates how to mix and knead the dough, make the filling, and form the dumplings.
I n this episode of Around the World in 80 Dishes, Chef Sergio Remolina demonstrates how to make his version of pupusas. These stuffed masa cakes are so popular in their native El Salvador that the government has declared the second Sunday of every November "National Pupusa Day." Pupusas have their roots in the cooking of the indigenous tribes of the Americas, who created masa by treating corn kernels with ash to remove the tough outer husks, producing a nutritious cornmeal.
By Cerentha Harris Baker and mom of three Clemence Gossett runs a culinary school in Los Angeles where she and her teachers share foodie secrets in hands-on classes every day of the week. Here she shares her incredible seasonal fruit pie. "Ah, the elusive pie crust! Flaky and buttery, it makes the perfect, delicate vessel for the bright flavors of early summer. If you’ve ever felt nervous about your crust, fear not," says Gosset.
You all know how much I love peanut butter and how often I include it in my breakfast . That's why I was excited to hear about the Peanut Butter for Breakfast campaign put on by the National Peanut Board in honor of National Peanut Month. I have always thought that peanut butter is a great breakfast option since it goes with almost anything and has a high nutritional content . Two tablespoons of peanut butter provide eight grams of natural, plant-based protein and are an excellent source of niacin and a good source of Vitamin E, magnesium, and phosphorus.
Who needs bread when you've got arepas? Crunchy and crisp on the outside, soft and airy on the inside, you have to try them if you haven't already. These golden, thick goodies are a cross between a tortilla and a pita, and they have the added bonus of being slightly sweet since they're made out of corn. In Venezuela and Colombia, arepas are a regular item at the dinner table (where they take the place of bread) and areperias (small snack shops serving only arepas) are as common as McDonald's are here. And with good reason too; they're really tasty.
Summary : A mouth-watering display of rainbow-colored foods… W e are spoiled by choice. Foods today come in so many colors that they’re often blinding to look at. This article displays a collection of 32 colorful rainbow food designs that will either leave your mouth watering, or rob you of it through sheer amazement…