Cookie time! It’s been weeks since I shared a cookie recipe here. I know I said I’m typically more of a muffin girl, but the truth is I love them both! And these Raw Chocolate-Hazelnut Strawberry Jam Thumbprints definitely got me excited about cookies.
This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
A delicate peanut-flavored sauce is topped with cheese, fresh Asian veggies and juicy chunks of chicken to give these unique individual pizzas a deliciously different flavor. One bite and this Asian-inspired pizza pie will become a favorite.
"A coconut crust and pretty fluffy filling make this dessert special," notes field editor Kathryn Anderson of Wallkill, New York. "When he strawberries ripen here in our Hudson Valley, Many churches feature them at festivals."
Couscous is a great secret weapon for busy nights because it needs only a 5-minute soak to be ready for the table. If you don't like scallops, peeled deveined jumbo shrimp make a tasty substitute.
Caribbean-influenced shrimp, skewered with sugarcane and basted with a dark rum glaze, rely on high heat to caramelize the glaze and infuse the shrimp from the inside out with the cane's mild sweetness.
Meet my California-inspired sloppy Joe. Load it up with whatever toppings you like, or pour the filling over noodles. It's incredible on mac and cheese. —Devon Delaney, Westport, Connecticut
I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.
