Mixed fried seafood or fritto misto di mare can be found throughout Italy; however, the most iconic and evocative incarnation hails from Campania. Indeed, it’s easy to imagine sitting in a Neapolitan trattoria eating crisp, piping hot tidbits of fried seafood while looking out on the Bay of Naples.
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Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done.
When the food processor was introduced in the 1970s, it suddenly made difficult or time-consuming recipes so much easier. The fast blades combine ingredients in just seconds.
Beautifully braided, rich, and lightly sweet, freshly baked challah is delicious on its own or smeared with softened butter. After a few days, it’s great dunked in custard and made into French toast for a decadent breakfast.
Applesauce cakes don’t have a singular definition; they run the gamut from dense, chunky fruitcakes to gummy “health” cakes without much flavour. We wanted a moist and tender cake that actually tasted like apples.
Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base. We wanted to use the multicooker to make a streamlined version that would maintain the stew’s characteristically complex flavour.
Good honey-wheat dinner rolls have the softness of white rolls, with satisfying heft and a nutty whole-wheat flavour that’s complemented by a touch of floral sweetness.
That said, these appealing rolls rarely hit the mark: Commercial versions are soft but taste artificially sweet, while homemade rolls have good flavour but can be as dense as wet sand.
Green bean casserole is a holiday staple, so we set out to develop a version that could be assembled in advance to make our holiday cooking easier.
Although it’s hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favourite standard dessert recipes. The challenges were balancing the fruit flavours and making sure that the filling baked evenly while the topping stayed crisp.
This chocolate sheet cake requires that you use Dutch-processed cocoa powder. What exactly is that? A process called Dutching, which was invented in the 19th century by a Dutch chemist and chocolatier named Coenraad Van Houten, raises cocoa powder’s pH level, which gives the cocoa a fuller flavour and deeper colour.