eHow Food Blog

Savory Plantain Fritters Recipe

Savory Plantain Fritters Recipe

Make Latin food expert Daisy Martinez’ Savory Plantain Fritters–also known as “Spider” Fritters–with this easy recipe. Savory Plantain Fritters Recipe Makes 4 servings 1 green plantain, peeled and coarsely grated 1 ripe yellow plantain, peeled and coarsely grated 2 cloves garlic, finely … Read More

Crispy Homemade Churros Recipe

Crispy Homemade Churros Recipe

Make Latin food expert Daisy Martinez’ easy dessert with this quick recipe. Recipe for Crispy Homemade Churros Makes 12 to 15 churros 4 tablespoons unsalted butter 2 tablespoons light brown sugar Pinch salt 1 teaspoon vanilla extract 1 cup all-purpose … Read More

Twice-Fried Plantain Cups Recipe

Twice-Fried Plantain Cups Recipe

Give your dishwasher a rest with chef Daisy Martinez’s edible plantain cups for your favorite dips. Twice-Fried Plantain Cups Recipe Makes about 16 cups (depending on the size of the plantains) 4 green plantains, peeled Vegetable oil, for frying Cut the … Read More

Homemade Limoncello Recipe

Homemade Limoncello Recipe

Learn how to make limoncello, a crisp citrus after-dinner drink, with mixology master Joe Campanale’s recipe. Homemade Limoncello Recipe Makes 3 cups If you can find them, use Meyer Lemons for this recipe.  They’re smaller and more sour than a regular … Read More

Classic Mimosa Recipe

Classic Mimosa Recipe

Add this citrus cocktail to your brunch menu with the bartending savvy of mixologist Joe Campanale. Classic Mimosa Makes 1 drink 4 ounces orange juice (preferably fresh squeezed), well chilled 4 ounces sparkling wine, whichever brand you like Splash cranberry … Read More

Classic Martini Recipe

Classic Martini Recipe

Whether you like it shaken or stirred, mixologist Joe Campanale has two martini recipes for your personal bar menu. Classic Martini Makes 1 drink 3 ounces gin, such as Hendrick’s 1 ounce dry French vermouth, such an Noilly Prat Few … Read More

Chocolate Fudge Recipe

Chocolate Fudge Recipe

Heather Bertinetti, Manhattan-based pastry chef, makes holiday magic with a decadent chocolate dessert. Chocolate Fudge Recipe 1 pound semisweet chocolate, roughly chopped 1 ounce unsweetened chocolate (also labeled as “Baker’s Chocolate” or “100% Cacao”), roughly chopped 1 14-ounce can sweetened … Read More

Peanut Brittle Recipe

Peanut Brittle Recipe

Pastry chef Heather Bertinetti masters the art of salty and sweet candy for this holiday favorite. Peanut Brittle Recipe 4 cups sugar 1 16-ounce bottle (2 cups) light corn syrup 1 vanilla bean, split and seeded 2 cups blanched raw … Read More

Chocolate Bread Pudding Recipe

Chocolate Bread Pudding Recipe

Pastry chef Heather Bertinetti’s bread pudding becomes extra-rich with the addition of chocolate chunks. Heather’s Chocolate Bread Pudding Recipe 8 cups slightly stale dense bread, such as brioche or challah, cut into 1-inch cubes (from 2 small or 1 large … Read More

Recipe: Baba Ganoush

Recipe: Baba Ganoush

Baba Ganoush Recipe Makes about 2 cups 1 large eggplant 3 tablespoons tahini (sesame seed paste) 1 lemon, juiced 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 2 to 3 tablespoons olive oil, plus more as … Read More

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