This Haitian soup-meets-stew is usually enjoyed January 1st for Haitian Independence Day. It's a celebration soup that boasts lot of robust flavour and heartiness. This version is inspired by the classic recipe but skips the traditional addition of noodles.
This recipe was on the inside wrapper on the chocolate. As it happens the company and changed hands and the recipe has also changed. I favor the original. It makes a beautiful cake! Enjoy! - Cheryle
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears—large, bell-shaped fruits with smooth, yellow-green skin.
Oh my God! These are the best cookies. If you love pecans then you got to make them.
I roasted my beets. And toasted the walnuts.
"Beets are ready when they can be pierced with a fork without too much resistance. If they're not quite tender enough, put them back under pressure for a minute or two. Prep the dressing while the beets cook."
6 servings (serving size: 2/3 cup)
"An artfully arranged platter of beets, cheese and brittle is a sexy side dish so sweet and delicious that you could almost choose to serve it for dessert."
"Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia. It sounds exotic but it’s actually kid-friendly and easy to make.
The marinade is a simple mix of soy sauce, brown sugar, fresh lime juice, a bit of oil, garlic, ginger and spices. What makes it unique is Garam Masala, an aromatic Indian and South Asian spice blend containing cinnamon, coriander, cardamom, cumin, nutmeg, mace, peppercorns and cloves. You can find it at Whole Foods or other specialty markets — it’s worth adding to your spice rack for sure.