I love canolis and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for canoli cups instead!
In this adaptation of a Philadelphia favorite, created at McNally's Tavern in Chestnut Hill, roast beef and griddled salami are stacked on a kaiser roll with cheese, tomato, and onion.
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so the stay crisp when set on a barbecue buffet. Try them alongside any grilled entree. —Light & Tasty Test Kitchen
Note: This recipe calls for moderately ripe plantains. Look for ones that have mottled yellow-black skins, avoiding those with green skins (which are unripe) or black skins (which are too ripe). You may have to visit a...
