Beignets Stuffed with Spinach and Artichoke
Beignets are the Louisiana official state Doughnut. The beignet usually uses a choux dough, a moist dough that allows steam to puff up the beignet,…
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Cambodian Fried Spring Rolls
The origin of spring rolls is distinctly Chinese. The roll, as all of us have come to understand it, originated during the Jin Dynasty, 266-420…
Stromboli (per Peppin)
Stromboli is a stuffed Italian bread that originated in the USA. Romano’s restaurant in Philadelphia claims to be the first to provide Stromboli on their…
Chive Pancakes (Jiucai Hezi)
This is a great recipe for a side or appetizer. I was not able to fold over the dough and make an appetizing looking round…
Onigiri (Rice Balls)
This blog will be a bit long, which doesn’t match the simplicity of making these onigiri. These rice balls, which come in many different sizes…
Ensalada de Papa – Puerto Rican Potato Salad
In my research on pasteles, I wondered what the classical sides were that complemented those wonderful “tamales”. A Puerto Rican potato salad is often mentioned.…
Puerto Rican Pasteles
The first mention of pasteles occurred in 1843 however, the first recipe in a cookbook was in the 1930s. Pasteles were influenced by the indigenous…
Deep Fried Wrapped Shrimp
This dish is not spicy and can be used with a dipping sauce. The shrimp are savory, but delicately so. However, on rice, or with…
Pulut Panggant (Sweet rice with coconut and shrimp and wrapped in Banana Leaves)
Interestingly, this dish is frequently ascribed to Malaysia, but actually it is originally from Brunei, a small country on the island of Borneo. Recipes abound…
Leek Dumplings – Aushak
These Afghan dumplings are delicious and will impress your guests. These dumplings can be made either with meat or vegetarian. I recently served these at…