Here’s a healthy alternative to frying ravioli…and less of a mess, too!
Torte can mean a lot of things in baking…this particular Blueberry Torte–inspired from Food52 Kitchen Letters, is a blueberry pie translated onto a cheese-cake derivative but lighter and prettier. In essence, it’s really a no-bake cheesecake made fancy by name…
Last week I made a Pear and Vanilla Aigre-Doux. This is part II…a great way to complement the end of a fabulous meal, to enjoy as a savory dessert, or simply devour as is!
As I perused through the October 2014 Issue of Food and Wine magazine I was elated to spot a recipe consisting of grape leaves…one of my favorites!
I can’t say that these are the best brownies I’ve ever made…because honestly, I don’t even consider myself a baker. However, it’s one of those afternoons when I am twirling my thumbs for something to do in the kitchen.
I’m always looking for something different to make with chicken; and also felt like having a cozy, comfort meal with my fam. On top of this I was craving for some Filipino food.
I know that chicken caldereta (kalderetang manok, in Tagalog) has been done before, so nothing new here, but, alas, if you know me well, I’m always experimenting with ingredients from the fridge and seasonings from the pantry; thus wanted to share my version with you…