Descubre los beneficios de las moras que pueden fortalecer tu salud y aprende a preparar un delicioso té de moras para aprovecharla al máximo.

Aprende cómo hacer en casa estas deliciosas mollejas de pollo en salsa, con cebolla, pimientos y algo de vino blanco.

Los matasuegras son un postre murciano tradicional , preparado con ingredientes básicos que seguramente ya tendrás en tu despensa como galletas, leche, azúcar y huevos.

Una versión de la torrija tradicional creada en 1999 por el siete estrellas Michelin Martín Berasategui: Sopas de pan caramelizado con helado de café.

¡Lo reconozco! Llevo un monstruo de las galletas dentro de mí y me paso el día dando paseos a la lata de la cocina.¿A ti te pasa? Las Cookies de Chocolate son mi perdición. Aunque al principio no me s

Cocina menorquina de ayer y hoy, un recetario por descubrir.

Stuffed cabbage rolls made with ground beef in creamy egg and lemon sauce. One of the best wintry comfort foods!

Aprende a preparar la auténtica salsa brava madrileña con esta receta paso a paso. Vas a ver que es sencilla de hacer y queda buenísima.

Si el bacalao no existiera, habría que inventarlo... Este maravilloso pescado es un ingrediente habitual en recetas de toda nuestra geografía.

Entra a ver como hacer Pastela Moruna (a mi manera) de manera fácil y detallada

Cada vez que preparo un buffet, hay algún tipo de empanadillas. Así que el día de mi 65 cumpleaños serví éstas rellenas de pollo, guisantes (arvejas), cebolla y curry. Son fáciles de hacer y se pueden preparar con un día de antelación. Al día siguiente calentamos bien el horno y las ponemos unos 5´ ó 6´ y ya estarán listas para llevar a la mesa. Quedarán bien crujientes y más ricas porque al relleno le saldrán mejor los sabores.

These potatoes boast browned crispy edges and insides so moist they'll melt in your mouth. One surprising ingredient makes them the best you'll ever have.

Puffy and airy popovers exploding with sunkissed sweet blueberries, served warm with whipped cream

You will want to get your fork into this Baked Sweet Potato! Stuffing and baking, is seriously one of the best ways to eat a potato! Try it yourself and YOU be the judge :) Baked Sweet Potato Recipe Prep time: 10 mins Cook time: 60 mins Total time: 70 mins Serves: 3 Dietary preferences: Vegetarian, Gluten-free, Nut-free Ingredients: 3 medium sweet potatoes 2 tsp olive oil ½ small brown onion, diced 1 garlic clove, crushed ½ medium yellow capsicum, diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp chilli powder ½ tsp ground turmeric 1 medium tomato, diced 250g tinned lentils, drained and rinsed 100ml salt-reduced vegetable stock ½ lemon, juiced and zested Salt and pepper, to taste 80g low-fat sour cream Method: 1. Wash and dry the sweet potatoes. 2. Preheat the oven to 200C and line a baking tray with baking paper. 3. Spray the sweet potato with oil spray and place on the prepared baking tray. Bake for 35-40 minutes, until the potatoes are soft and cooked through. Set aside to cool slightly. 4. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and capsicum and cook for 3-4 minutes or until the onion is translucent and the capsicum has softened, stirring often. 5. Add the cumin, coriander, chilli powder and turmeric and cook for a further 1-2 minutes until fragrant, stirring constantly. Add the diced tomato, lentils, stock, lemon juice and zest and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper, if desired. 6. Slice the sweet potatoes in half and fill with the lentil mixture. Top with a dollop of sour cream and serve with a fresh green salad on the side. Enjoy!

Authentic Pastitsio, or Greek lasagna ~ layers of pasta, cinnamon-laced beef, Kasseri cheese and béchamel.

Serbians love food. Every meal we had on the press trip with Serbia Tourism was a feast, with so many different salads, vegetables, and meats that our table would be completely covered in food. It

Cocina en casa esta deliciosa receta tradicional de cazón en adobo, típica de Andalucía.

D’inspiration indienne, ces boulettes de poulet sont moelleuses et délicieuses. On les prépare avec plusieurs épices et on les sert avec une sauce au yogourt et concombre. Un souper frais avec beaucoup de saveur!

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.

This slow cooker tacos al pastor recipe is quick and easy to prepare, full of amazing flavor, and your slow cooker does all the work for you!

Aprende a preparar este pan al vapor asi谩tico, conseguir谩s un pan suave y esponjoso para rellenar con lo que m谩s te guste... dulce o salado?

This delicious, hearty baked tuna empanada recipe is easy to make from scratch! This easy Spanish dish is stuffed with tuna, tomato and egg.

Yes, sushi in a jar is a real thing.

Classic Lace Cookies add that special something to your holiday cookie display, plus they are an easy-to-make recipe. These exquisite cookies are named after the lace-like holes that form as

Eating meatballs while drinking red wine instantly makes you feel like all…

This easy Greek chicken grain bowl is the perfect meal prep recipe and makes a delicious, healthy and filling lunch served with creamy tzatziki sauce.

Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner

Our recipe for Moqueca, a Brazilian seafood stew enriched with coconut milk and dende oil, comes together in a Dutch oven and packs maximum flavor with minimal effort. Get the recipe at Food & Wine.

Read Cocina griega by angel on Issuu and browse thousands of other publications on our platform. Start here!

Whether it's chicken from Chick-Fil-A or coffee drinks from Starbucks, there are so many fun Copycat Recipes out there right now for you to try! Just knowi

It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.

Chinese Curry Puffs found at dim sum and Chinese bakeries. These beef curry puffs have a perfectly flaky crispness with a deliciously savory curry filling.

ULTIMATE BALKAN FOODS LISTS: From sarma to cevapi, shopka salad and bureks, here are the best foods in the Balkans.

This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley . . . . . …

Caponata is a sweet and sour Sicilian dish, that celebrate the begin of the eggplant season. You can choose to fry eggplant or to make my baked version.

There's nothing more frustrating than trying to lose a few pounds of flab. Trust me, I know how hard it can be to maintain a bangin' beach bod when all you want to do is sit on your couch and watch Netflix as you stuff your face with six slices of…

Unlike a Northern German version of Hot Potato salad, with lots of sugar-- this Bavarian version is more savory, with a subtle taste of bacon and just a little bit of...