#croquetas

#croquetas

Arepas have been found in Central and South American homes for centuries for good reason. These satisfying corn cakes are versatile and delicious.

To transform a cheeseburger into a quesadilla, simply swap the burger bun for a flour tortilla, resulting in a crispy, cheesy delight.

Scotch eggs are a pub food delicacy - a soft-boiled egg wrapped in a thin layer of sausage, coated in breadcrumbs, and then deep fried until crisp and delicious, ideally with a yolk in the center that is still runny. They are as heavy in the hand as they sit in the belly, a classic British dish that sticks to the ribs and girds one against the cold grey drizzle.

Venezuelan cuisine is a vibrant melting pot of its cultural influences, where Indigenous roots, African heritage, and Spanish flavors come together to create rich, satisfying dishes packed with character. Venezuela's food scene shares many similarities with those from other Latin American countries, but focuses more on building layers of sweet, savory, and tangy depth rather than turning up the heat with bold spices.

If there's an earthquake? You'll need a bolillo pa'l susto (a bread roll to calm the nerves). Constructing your Day of the Dead altar? Make sure there's a sugary, orange-flavored pan de muerto on there to guide your loved ones back to the land of the living. And lest we forget the rosca de reyes-oval-shaped sweet bread topped with jellies and dried fruits that's served on Kings' Day (January 6) and contains hidden baby Jesus figurines.

Irish desserts are, in one word, resourceful. They have to be; in a nation that grappled for centuries with conflict, famine, and outright war, luxurious ingredients were not accessible to most people. Instead, the Irish turned to local ingredients like sea moss, apples, and an impressive array of dairy products to satisfy their cravings for something sweet.

Dating to the 1st-2nd century A.D., the bronzes are about 20 inches long and mounted to rectangular bases. They capture the little girls in dynamic movement, frozen in the act of propelling themselves forward, their fingers splayed wide on each side of the partridges just about to catch them. The craftsmanship is superior, every detail on the toddlers and partridges realistically depicted with fine materials. The eyes are inlaid with white stones and one of the girls still has her metal irises.

You're familiar with all-you-can-eat sushi and bottomless hot-pot meals. Here's a new concept: How about all-you-can-eat mezes and kebabs, with servers roaming the dining room like the gauchos at steakhouses? The newly opened Palo Alto restaurant offers extensive table, counter and bar seating. (Photo courtesy of Meze & Kebab) Grill. Feast. Repeat. is the slogan that describes the action at restaurateur Koray Alinstoy and executive chef Omer Artun's new place in downtown Palo Alto.

Her backyard shop, which she started during the COVID-19 pandemic, has been closed since the end of December in order to focus on her new place, and the regulars have noticed. "They're eager to come in and have the food, and have been calling nonstop for the past few weeks," Varela told Nosh in an interview a few weeks prior to soft opening, as she was setting up her new restaurant.

Laura and the team have transformed the upstairs area into an intimate and relaxed space, with dimmed lighting, low ceiling and long centre bar topped with a few of the tapas dishes on the menu. You have a front row view of the chef knocking up the pinxtos from the bar, which is always helpful when deciding what to have next.

Few things in life can set you up for a great day like a filling and delectable breakfast. But what do you do if you've finished your morning meal and find an untouched breakfast sausage remaining on the plate or some still uncooked in the fridge? Well, if you're hoping to avoid throwing away valuable food like the average family does, there's an easy way to repurpose those leftover sausages into a second meal: Use them in a breakfast-style quesadilla.

Starting with the tortillas and a piece of aluminum foil (shiny side down), Pépin drizzles olive oil on the foil, to grease both the foil and tortillas (rubbing them into the oil and flipping to coat the other side). Next, he slices ripe, fresh tomato, and covers his tortillas with the slices, along with a "bit of mild onion," followed by salt and pepper, and a few hand-torn pieces of fresh basil.

The use of egg whites to starch religious garments in the early eighteenth century was the catalyst for what is now one of Portugal's most famous dishes. That practice led to a surplus of egg yolks, and to avoid waste, monks and nuns invented rich, egg-yolk-based desserts and pastries. The famous custard tart baked in a crispy pastry shell was created at the Jeronimos Monastery in Belem, Lisbon, and the pasteis de nata were initially sold to help support the monastery.

There is an art to a proper meat pie, according to the Seattle chef and butcher Kevin Smith. The American pot pie frustrates him because it lets the pot do the heavy lifting. "The real way of doing it, for me, is to make a freestanding pie," Smith says. The pastry should hold itself up, a technique cooks in England have honed over centuries. "That is so much more theatrical."

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. This crispy halloumi with tomatoes and white beans ticks all the boxes. It's salty, tangy, a little sweet.

Desperately seeking cemita breade Cemitas Mane Mane opened a month ago at 2193 Mission St. near 18th Street, in the space formerly occupied by KO, a popular all-you-can-eat sushi restaurant that closed late last year. The restaurant, as its name suggests, specializes in "Cemitas," a torta-like dish from the state of Puebla, just south of Mexico City. The business also serves atol (a corn drink), avena (oatmeal), Mexican cocoa, tacos and tortas. Cemitas Mane Mane is open seven days a week from 9 a.m. to 10 p.m, and will soon be open for breakfast as well

A shoulder of lamb is one of my favourite cuts; you, or a friendly butcher, will need to trim away its excess fat, a job that will reward you with an exquisite flavour that marries beautifully with bold spicing. Here, we travel to Morocco, with sweetly aromatic ginger, turmeric and cinnamon, and follow that with cardamom, cream and rhubarb for pudding.

The Mexican Pizza has been a Taco Bell fan favorite since it was first introduced to the menu back in 1985 - though it went by a different name back then, the Pizzazz Pizza. In its current form at the fast food chain, this dish consists of two layers of crisp flour tortillas with refried beans and seasoned ground beef sandwiched in the middle, and "Mexican Pizza Sauce," melted cheese, and diced tomatoes on top.