Renee Schettler Rossi and David Leite take opposite sides on the issue of cooking from cookbooks or a computer. Which offers you more while at the stove?
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
5 ingredients. 15 minutes. And dinner is done.
A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.
Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.
Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.
The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.
Here are 13 melt-your-heart chocolate recipes–from waffles and brownies to cheesecake and chocolate-covered nougat. Call them Valentine’s Day artillery.
Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
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