This version uses a combination of chocolate wafers and Nillas as a base for the creamy custard.
Recipe: If you’re not a fan of shredded coconut, panko is a great replacement for this tangy, savory entree.
This colorful salad can be made ahead and is a great option for Sunday meal preppers.
This version of papas con rajas features roasted poblano and lime crema, with sweet potatoes added for color and an earthy flavor.
Recipe: With orzo pasta as a base, different vegetables, herbs and protein options can be substituted in depending on what you have available.
The shop, named after the owner’s late sister, specializes in Italian ice: “It looks like ice cream, but it tastes like fruit, and there’s no dairy, so it’s like the best of both worlds,” Calvin Gadson said.
Most reactions panned the cooking method, but is there any redeeming culinary benefit to a microwaved salmon fillet?
The streamlined version of the French sauce gives the fish and vegetables a rich companion.
Recipe: Use pantry staples to revive the last of the season’s catch.
Orso almost shuttered for good during the pandemic, but an employee’s gamble saved it.
A freshly crushed peppercorn crust is key to the steak, while the sauce is a fortified mix of cream and stock.
The recipe calls for a cup of brown sugar that makes them crispy and golden around the edges, but can be dialed back for those who prefer a less sweet cookie.
The carnival has become a popular Anchorage lunchtime gathering spot and an in-person business card exchange for food truck operators, bringing catering jobs and more.
The souffle-like lift to the dish comes from separating the yolks and whites and whisking them separately before gently folding them back together.
Relying on lemon juice makes it too sour; a spot of lemon extract boosts the citrus flavor.
It’s excellent toasted with a smear of Irish butter or cream cheese, or topped with a fried egg as a breakfast option.
The line of drive-up customers spilled onto Huffman Road this week as Alaskans waited for their chance to order slushes, cheese tots and fast-food classics.
At least two Canadian restaurants have sought to clarify the distinction between beloved French Canadian dish poutine and the Russian president.
Waffles and Whatnot is opening a second location in the next month and was featured on an episode of “Diners, Drive-ins and Dives” that premiered Friday. The restaurant’s journey has been filled with ups and downs.
The addition of mushrooms brings an extra layer of texture to a rich beefy broth.
Kyiv Mules and freedom fries: Sometimes food gets caught up in world conflict, with an emphasis on the symbolism of names.
Recipe: For your jammy bit, pick anything sweet and sticky – homemade jam from your pantry, store-bought jelly, a big blop of honey.
Chef Ingrid Shim’s technique is slow, but that’s what makes her bonbons different, she said.