Many dishes fall under the umbrella of “Hispanic cuisine,” which is popular all over the world. Dishes made in Spain may differ considerably from those prepared in Mexico, and that versatility, both in flavor and […]
Prep 30 m Cook 55 m Ready In 1.25hr 277 cals per serving (16 servings) Recipe By:Bill Sinclair “This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream […]
Ingredients: 2 cups sliced carrots 1 cup chopped onion 1/2 cup sliced celery 1/4 cup or less diced green peppers 2 cans (14oz each) of chicken broth 2/3 cup all-purpose flour 1 cup water 3 […]
Soup: 2 tablespoons olive oil 1 cup thinly sliced carrots 1 cup diced onion 3/4 cup diced celery 1 medium zucchini, diced 1 (15-ounce) can Great Northern or cannellini […]
By: The editors of Relish magazine Who can resist a crispy-on-the-outside, tender-on-the-inside cutlet? No, it doesn’t take an Austrian in the family to revel in the joys of schnitzel. It doesn’t even take veal (what […]
By: The editors of Relish magazine A shower of buttery, cheesy breadcrumbs covers creamy spinach in this recipe that’s spot on for Thanksgiving. You can make the spinach mixture and the crumb mixture ahead of […]
By: The editors of Relish magazine The word “cookie” is a corruption of the Dutch koekje, meaning “little cake.” But cookies are not a Dutch invention. Cookie-like confections date to 7th-century Persia, not coincidentally one […]
By: The editors of Relish magazine When you don’t want to wrestle a big bird, make turkey breast instead. Pick up two boneless turkey breast halves (with the skin on), cut pockets into them, and […]
By: The editors of Relish magazine A salad with a double dose of pumpkin unmistakably spells fall. When buying your pumpkin for Halloween decorations, why not pick up a smaller one for roasting. The smaller […]
Ask for “chowder,” and you could be repeating the first word coined by Europeans in America. Bring a spoonful to your mouth, and you could be enjoying the first European-American dish. According to some historians, […]
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