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This recipe makes enough braised pork filling for both the fried tamales and one 10-inch Tamal Pie.
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In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp (a great trick for reviving leftover steamed ones), and baked as a large pie.
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The juicier the peaches, the better this luscious summer dessert will be Handle the dough lightly and make sure not to overbake it Assemble the whole thing just before serving, and watch it disappear.
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This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).
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Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
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This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!
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Tender pork chops are topped with a colorful and flavorful mixture of peppers and seasonings.
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