The most popular small pasta in Italian recipes: orzo.

What is orzo?

Orzo is a very small type of pasta shaped like sunflower seeds. Because it’s not a grain like rice, you might wonder, what is orzo made from? Like other pasta, it’s made with semolina flour and eggs. Rather than rolling out the dough and cutting it into floured strips like fettuccine or tagliatelle, orzo is made with a pasta extruder. This machine pushes dough through a die (metal plates created to cut specific shapes into pasta) and then a blade slices off the dough as it gets pressed through the plates.

In Italian, orzo literally translates to “barley.” If you’re ever in Italy, you might be more likely to see this pasta shape called risoni or puntalette.

Substitutions for Orzo

What can you use if the store is out of orzo? Because all pastina is made up of semolina flour, orzo is easy to replace with another pasta shape. The simplest choice would be another small pastalike ditalini, macaroni elbows, farfalle, stelline or even small shells. The ingredient closest to orzo would be Greek orzo, called kritharaki.

Though kritharaki looks exactly like Italian orzo, there are two small differences: The durum wheat Greeks use is slightly different from the type of flour Italians use and kritharaki comes in three sizes. Because it’s still a wheat product, it will cook up the same if you find kritharaki in a specialty Greek store and want to try it.

Small pearl couscous and long grain rice are your next best bets, though the cook times will be quite different. Follow the package instructions so your delicious dinner doesn’t turn into overcooked mush…or undercooked cardboard.

How to Cook Orzo

The standard method for cooking orzo is to boil it in salted water like any other pasta. Cook for nine to 11 minutes depending on how al dente or tender you prefer the orzo.

To prevent the pasta flavor from getting lost in a soup, toast the orzo in olive oil for a few minutes before adding broth. Toasting it will bring out a nutty flavorthis Greek tomato soup with orzo is a great example.

What is orzo used in?

There are so many orzo recipes out there, including salads, soups and skillets. You can also use orzo instead of rice in stuffed peppers or as a base for a citrusy salmon dinner or Greek chicken kabobs. Add orzo to soups for a rice-like texture minus the extra cook time (hello, quick weeknight dinners).

If you’re making a Greek orzo salad, try to find an authentic kritharaki to use instead of regular orzo. You could also opt for whole wheat orzo to make your recipes a smidge healthier.

Our Best Orzo Recipes

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Orzo-Stuffed PeppersPacked with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! Kelly Evans, Kalamazoo, MichiganGo to Recipe

Orzo Vegetable SaladHeading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. Terri Crandall, Gardnerville, Nevada

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Greek Tomato Soup with OrzoMy recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. Kiki Vagianos, Melrose, Massachusetts

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Mediterranean Shrimp Salad in a JarThis Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it upthen serve and enjoy. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemon Chicken with OrzoHere's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. Shannon Humphrey, Hampton, Virginia. If you like this, you must try Ina Gartens chicken in a pot with orzo recipe.

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Creamy Roasted Garlic & Spinach OrzoThis side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. Dawn Moore, Warren, Pennsylvania

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Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. Heather Dezzutto, Raleigh, North Carolina

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Spinach-Orzo Salad with ChickpeasThe first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipewhich meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. Glen White, Kissimmee, Florida

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Mediterranean Chicken Orzo SoupMy husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. Kristine Kosturos, Olympia, Washington.

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Pressure-Cooker Italian Shrimp 'n' PastaThis dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off easeperfect for company. Karen Edwards, Sanford, Maine

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Summer Orzo SaladIm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! Shayna Marmar, Philadelphia, Pennsylvania

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Orzo-Tuna Salad with TomatoesStuffed tomatoes provide endless options when you add meat, cheese, rice, veggiesor in this case, orzo. Jenni Dise, Phoenix, Arizona

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Cheesy Chicken & Broccoli OrzoBroccoli and rice casserole tops my family's comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. Mary Shivers, Ada, Oklahoma

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Lemon-Olive Chicken with OrzoThis quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. Nancy Brown, Dahinda, Illinois

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Italian Sausage OrzoThis light dish is perfect for any night of the week, and it looks as good as it tastes! If you have leftover sauteed mushrooms or other vegetables, toss them in as well. Lisa Speer, Palm Beach, Florida

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Dill Chicken SoupI could eat soup for every meal of the day, all year long. I particularly like dill and spinachthey add a brightness to this light and healthy soup. Robin Haas, Jamaica Plain, Massachusetts

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Mediterranean Pork and OrzoOn a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. Mary Relyea, Canastota, New York

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Grilled Jerk Shrimp Orzo SaladThe heat, seasonings and appearance of this colorful main-dish salad are perfect for summeror any time of year that you want to summon memories of sunshine. Eileen Budnyk, Palm Beach Gardens, Florida

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Chicken and Orzo SkilletHeres a perfect one-skillet supper thats colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. Kellie Mulleavy, Lambertville, Michigan

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Italian Chicken SoupThis satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemon Parmesan OrzoA splash of lemon and a shower of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or you can eat it on its own as a light lunch. Leslie Palmer, Swampscott, Massachusetts

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Shrimp Orzo with FetaTender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. Sarah Hummel, Moon Township, Pennsylvania

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Summertime Orzo & ChickenThis easy-as-can-be main dish is likely to become a summer staple at your house. Its that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. Fran MacMillan, West Melbourne, Florida

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Greek-Style Stuffed Acorn SquashWith a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. Teri Rasey, Cadillac, Michigan

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Italian Sausage and Zucchini SoupEveryone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. Nancy Murphy, Mount Dora, Florida. Next, try these quick farfalle recipes.

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Whole Wheat Orzo SaladIn less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggiesand its good for a crowd. Mya Zeronis, Pittsburgh, Pennsylvania

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Mediterranean Orzo Chicken SaladOn hot days, I pull out this recipe for a cool supper. The lemon dressing is so refreshing. If you have it, use grilled chicken. Susan Kieboam, Streetsboro, Ohio

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Roasted Veggie OrzoMy sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy. Jackie Termont, Richmond, Virginia

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Barbara's Italian Wedding SoupIn a little Italian restaurant in Santa Cruz, my husband and I had an amazing soup with orzo. I tweaked it at home to make it healthier but kept the warm, comforting flavor. Barbara Spitzer, Lodi, California

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Mediterranean Shrimp Orzo SaladLoaded with veggies and shrimp, this crowd pleaser is a tasty change from standard pasta salads. Ginger Johnson, Pottstown, Pennsylvania

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Garlic Shrimp & Orzo SaladI enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggieslike asparagus and green beansand serve with rolls or pita bread. Valonda Seward, Coarsegold, California

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Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans.Shelly Nelson, Akeley, Minnesota

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Grecian ChickenThe caper, tomato and olive flavors will whisk you away to the Greek isles. This easy skillet dish is perfect for hectic weeknights. Jan Marler, Murchison, Texas

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Orzo with Spinach and Pine NutsI have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar. Kate Whitehead, Lindenhurst, Illinois

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White Bean Soup with EscarolePantry staples make this healthy soup oh, so simple to prepare. When I can't find escarole, I use fresh spinach. Just add to the soup pot moments before serving. Gina Samokar, North Haven, Connecticut

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Grilled Vegetable Orzo SaladVegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. Danielle Miller, Westfield, Indiana

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The post What Is Orzo and How Do I Use It In Recipes? appeared first on Taste of Home.

Full of flavor and nutrients, this wheat-based grain can introduce you to a world of traditional dishes from other cultures or stand in for rice or couscous in favorite recipes.

What is bulgur wheat?

Bulgur starts as whole, raw, hulled wheat kernels, often called wheat berries or groats, that are parboiled, dried and ground into several sizes. This makes bulgur wheat distinct from milled, yet still raw, cracked wheat. Like parboiled rice, bulgur cooks relatively quickly, but it remains packed with fiber and nutrients.

Sometimes spelled bulghur, the dry grain may be red or white, depending on the wheat variety used. More important than the color is the grind, especially when deciding how to use this grain. Just keep in mind that bulgur is not gluten-free.

Are there different types of bulgur?

Bulgur grinds range from fine to extra coarse, with each type requiring more heat and time to cook completely. Finely ground bulgur can be soaked in a little hot water, so it’s sometimes called quick-cooking bulgur. You can still soak a medium grind, but it takes a bit longer and will be chewier than cooking it on a stovetop. Coarse and extra coarse bulgur are best cooked unless you like an ultra-chewy texture.

The grind might not be listed on packaging or bulk bins, although some companies specify the grind on their website. Fine bulgur looks a lot like couscous when dry and, once cooked, shapes well into balls, molded salads and kibbeh. Medium bulgur is the most common type; use it if the recipe doesn’t specify the grind. About the size of sesame seeds, a medium grind works particularly well when stuffing peppers or grape leaves but has all-around uses in side dishes, salads (like tabouli) and grain bowls. Coarse and extra coarse grinds, in nearly whole kernels, are best in a hearty pilaf or cooked into soup.

How to Cook Bulgur Wheat

To cook bulgur, simmer the grains on the stovetop or soak them in hot liquid. The coarser the grind, the longer it takes. Soaking in hot liquid keeps the grains well separated but is most effective with fine- and medium-grind bulgur. Instead of water, try vegetable or chicken stock, milk or coconut milk for more flavor. Plan on about 1/4 cup of dry bulgur per serving.

Cooking bulgur

Step 1: Simmer the bulgur

In a small saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur, stir briefly and cover. Reduce the heat to a simmer and cook until tender, checking after about 10 minutes for fine bulgur. Add 5 minutes for each increase in coarseness; add a splash of hot water as needed to keep the bulgur from sticking.

Editor’s Tip: Bulgur can also be cooked instead in a rice cooker on the white rice setting or in a pressure cooker.

Step 2: Drain and fluff

When fully cooked, remove the saucepan from the heat. Drain off any excess liquid; use a fork to fluff the bulgur. Cover loosely with a kitchen towel and let sit for five to 15 minutes before fluffing again and serving or using in a recipe.

Soaking bulgur

Step 1: Prepare the bulgur

In a heatproof bowl or pan, combine 1 cup of bulgur with boiling water, using 1 cup water for finely ground bulgur and 2 cups water for coarser grinds. Cover with a lid.

Step 2: Soak and drain

Let the bulgur sit in the hot water until tender; this might take 10 minutes for fine bulgur and up to an hour for coarse bulgur. Drain off any excess liquid, fluff with a fork and serve.

How to Serve Bulgur

Traditional Middle Eastern recipes that use bulgur include salads, pilaf, stuffed vegetables and dishes that shape cooked bulgur, often mixed with beans or lentils, into balls or patties. Bulgur can find its way into plenty of nontraditional dishes, too. Consider bulgur alongside a main dish of chicken or tofu and roasted vegetables or as the base for a Mediterranean bowl. Slip bulgur into a fusion recipe like chicken Greek salad, vegetarian enchiladas or a hearty jambalaya.

What does bulgur taste like?

Bulgur has a light nutty flavor and retains a slightly chewy texture even when fully cooked. It has more flavor on its own than many other grains but remains mild enough to blend with a range of ingredients in sweet or savory dishes. Cook it in milk with a little cinnamon and then stir in honey for a sweet base, or simmer in vegetable, mushroom or chicken stock for savory recipes.

The taste and texture of bulgur make it a popular ground beef replacement in vegetarian and vegan chili (like this bean and bulgur chili), but it can also be served alongside meat instead of rice or another starch.

How to Store Bulgur Wheat

Keep dry bulgur in its original packaging or in an airtight container. Store in a dry place at a cool room temperature.

Cooked or soaked bulgur will last for up to four days in the refrigerator or three months in the freezer. Once tender, fluff the bulgur and let it cool completely before transferring it to an airtight container for storage. It can be used chilled, at room temperature or reheated with a splash of liquid over low heat on the stovetop or in the microwave.

Our Best Grain Salad Recipes

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Barley Corn SaladA terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! Mary Ann Kieffer of Lawrence, Kansas

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Mediterranean Bulgur SaladWhether it's nutrition or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. Taste of Home Test Kitchen

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Jambalaya Rice SaladMy cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. Karen Rahn, Hixon, Tennessee

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Great Grain SaladI can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. Rachel Dueker, Gervais, Oregon

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Cranberry-Pecan Wheat Berry SaladI love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. Kristen Heigl, Staten Island, New York

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Brussels Sprouts & Quinoa SaladWith Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. Cameron Stell, Los Angeles, California

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Mango Barley SaladI made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. Dan Wellberg, Elk River, Minnesota

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Black Bean Bulgur SaladThe only cooking in this easy bulgur salad is heating the broth and bulgur. You can adapt the recipe to your preference; if you want to add chopped cooked chicken, use chicken broth in place of vegetable broth. Carole Resnick, Cleveland, Ohio

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Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my sons school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. Ramya Ramamurthy, Fremont, California

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Wheat Berry SaladThis hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.Nancy Lange, Phoenix, Arizona

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Avocado & Garbanzo Bean Quinoa SaladThis delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. Elizabeth Bennett, Seattle, Washington

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Lemon Rice SaladThis salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. Margery Richmond, Lacombe, Alberta

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Colorful Quinoa SaladMy youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. Catherine Turnbull, Burlington, Ontario

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Quinoa Tabbouleh SaladIn our new cookbook The Kitchen Decoded, we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. Logan Levant, Los Angeles, California

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Arugula & Brown Rice SaladWhen we have company, arugula with brown rice is always on the menu. Its my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. Mindy Oswalt, Winnetka, California

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Chickpea Mint TabboulehYoull love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. Brian Kennedy, Kaneohe, Hawaii

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Lemon Cranberry Quinoa SaladAs the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. Mary Shenk, DeKalb, Illinois

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Black Bean & Corn QuinoaSome vegan quinoa recipes are boring, but this one definitely isn't. My daughters college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. Lindsay McSweeney, Winchester, Massachusetts

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Bulgur Greek SaladIve tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times. Jennifer Andrzjewski Grizzly Flats, California

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Warm Squash & Quinoa SaladWhenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. Carly Taylor, Libertyville, Illinois

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Fennel Wild Rice SaladThis is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! Aimee Day, Ferndale, Washington

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Garden Quinoa SaladThis recipe is special to me because its delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while theyre fresh! Patricia Nieh, Portola Valley, California

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The post What Is Bulgur Wheat and How Do I Cook It? appeared first on Taste of Home.

What is an English custard tart?

Custard tarts are traditional British desserts that have been part of the cuisine since at least the Middle Ages, and they’re enjoyed by everyday citizens and royalty alike. They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, bite-sized tarts or larger tarts for slicing and sharing, like a classic treacle tart.

English Custard Tart Ingredients

• Eggs and egg yolks: The filling of an English custard tart is made with an egg custard, so you’ll need whole eggs and egg yolks to add richness. Including the whole eggs will give the custard a bit more stability as it bakes.
• Half-and-half: The custard filling is creamy but light, so half-and-half will be your best bet for the right consistency.
• Butter: Melted butter is an essential ingredient in both the short-crust pastry and the custard. It will create a flaky texture in the crust, and help to keep the filling nice and smooth.
• Nutmeg: Nutmeg is the classic topping for an English custard tart.

English Custard Tart Recipe

This recipe is for a single, large tart that serves six and was contributed by Community Cook Teri Rasey-Schloessmann from Tulsa, Oklahoma.

Ingredients

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup butter, melted
• 2 tablespoons half-and-half cream

Custard:

• 2 large eggs, plus 4 large egg yolks, room temperature
• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1-1/3 cups half-and-half cream
• 4 tablespoons butter, melted
• 1/8 teaspoon ground nutmeg, optional

Directions

Step 1: Mix dry ingredients for the crust

Preheat oven to 400F. In a large bowl, combine the flour, sugar and salt.

Step 2: Mix wet ingredients for the crust

In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated.

Step 3: Make the dough

Gradually add the egg mixture to the dry ingredients, tossing with a fork until the dough holds together when you press down on it.

Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate for at least 30 minutes.

Step 4: Blind bake the crust

Line the crust with two layers of foil and fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are lightly golden brown, 10 to 12 minutes.

Remove the foil and weights, return to the oven and bake until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely.

Editor’s Tip: There’s no need to dock the crust before blind baking it because the pie weights will keep it from puffing up too much.

Step 5: Make the custard filling

In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half cream and melted butter and stir until all ingredients are blended together. Carefully pour the custard mixture into the crust.

Step 6: Bake

Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving.

Editor’s Tip: The custard will continue to firm up as it cools, so it’s important not to overbake it. Remove the tart when the edges are set, but the center still has a slight wobble.

Recipe Variations

• Give it a lemon twist: To make a lemon custard tart, add 2 tablespoons of lemon zest to the crust. Then reduce the amount of melted butter in the custard by 2 tablespoons and substitute with 2 tablespoons of lemon juice. Try this same variation with other fresh citrus fruits like grapefruit or oranges.
• Top it with berries: Once it’s baked and cooled, top your custard tart with fresh berries (like these cute berry tartlets) for a beautiful presentation and added flavor.
• Use a different spice: Instead of nutmeg, try a sprinkle of cinnamon on top of the tart.

How do you store an English custard tart?

Place leftovers in an airtight container and store in the refrigerator for up to two days. Remove and let stand at room temperature for 10 minutes before serving.

Can you freeze an English custard tart?

Freezing custard tarts is not recommended. The custard is likely to split and the pastry may become soggy.

English Custard Tart Tips

Do I need to use a tart pan?

You can make English custard tarts with other types of pans. If you don’t have a tart pan, try using a springform pan or a pie dish.

Can you use store-bought custard?

English tarts are made with an egg custard. Store-bought custard does not contain eggs; it relies on cornstarch to thicken it, so you won’t get the same rich flavor and creamy texture.

The post How to Make an English Custard Tart appeared first on Taste of Home.

Perfect for those who love a little spice, this quick and easy soup recipe will warm your soul all season long.

Ingredients for Cajun Potato Soup

• Andouille sausage: This spicy sausage is a staple in any Cajun-inspired recipe.
• Bell pepper: Add color and sweetness to this creamy potato soup.
• Cajun seasoning: This handy spice blend adds instant heat and Cajun flavor. You can use a store-bought blend or make your own Cajun seasoning.
• Heavy whipping cream: A splash of heavy cream is the secret trick to making any soup rich and indulgent.
• Russet potatoes: We love russet potatoes for this soup. Their high starch and low moisture content allow them to help thicken the soup without losing their shape.

How to Make Cajun Potato Soup

Ingredients

• 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup yellow onion, diced (about 1 small onion)
• 1/2 cup celery, diced (about 1 rib of celery)
• 1 cup red bell pepper (about 1 medium pepper)
• 2 tablespoons unsalted butter
• 4 cups chicken broth
• 3 teaspoons Cajun seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 4 large russet potatoes, peeled and cut into 1-inch cubes
• 1 cup heavy whipping cream
• 1/4 cup Parmesan cheese, freshly grated
• 3/4 cup cheddar cheese, freshly grated
• 1/4 cup fresh parsley, chopped

Directions

Step 1: Brown the sausage

Warm a Dutch oven or heavy-bottomed stock pot over medium-high heat. Add the sliced sausage to the pot and cook for 23 minutes until the slices brown on the edges. Remove to a plate.

Step 2: Saute the vegetables

Reduce the heat to medium, then add the olive oil, garlic and crushed red pepper flakes. Cook for 1 minute until fragrant, then add the butter, onions, celery and bell pepper. Cook until the vegetables soften, about 5-7 minutes.

Step 3: Add broth, spices and potatoes

Pour in the chicken broth (store-bought or homemade broth) and add Cajun seasoning, salt, paprika and the cubed potatoes. Bring the soup to a boil, then reduce to a simmer and cook for 15-18 minutes until the potatoes are fork tender.

Step 4: Make it rich and creamy

Reduce the heat to low, pour in the heavy cream, and add the Parmesan and cheddar cheese. Stir until the cheese has melted and the soup is smooth and creamy.

Step 5: Finish with sausage and parsley

Return the sausage to the pot and stir in the parsley. Cook the creamy soup for 5 minutes and then ladle into bowls. Serve hot, garnished with additional parsley. Enjoy!

Cajun Potato Soup Variations

• Extra meat: For an extra meaty variation, add 1/2 pound of cooked chicken breast and/or 1/2 pound of raw large, peeled and deveined shrimp during the final 5 minutes of cooking. Cook until the shrimp are pink and fully cooked.
• Dairy-free: For a dairy-free Cajun potato soup, omit the cheese and opt for a 14-ounce can of coconut milk or another dairy-free cream substitute. For cheesy flavor, add 12 tablespoons of nutritional yeast, if desired.
• Vegetarian Cajun potato soup: Opt for vegetable broth instead of chicken broth. Swap the andouille sausage for your favorite brand of spicy plant-based sausages.

How to Store Cajun Potato Soup

Leftovers of this soup may be refrigerated in an airtight container for 3-4 days. To reheat, warm gently on the stovetop, stirring occasionally until heated through.

Editor’s Tip: Warm gently upon reheating. Dairy-containing soups tend to separate when heated too quickly over high heat. For best results, warm the soup low and slow.

How to Freeze Cajun Potato Soup

As a general rule, soups containing dairy do not freeze well, as they tend to separate and curdle upon thawing and reheating. If you plan to store leftovers of this soup in the freezer as a make-ahead meal, we suggest cooling the soup and freezing it after step 3 of the directions. Then, finish the soup, adding the remaining ingredients upon reheating.

Cajun Potato Soup Tips

How can I thicken Cajun potato soup?

If you want to thicken soup, add a cornstarch slurry (2 tablespoons of cornstarch mixed with 1/4 cup of water) during step 4 after adding the cream and cheese.

Can I use shredded cheese in potato soup?

While shredded cheese is convenient, it isn’t the best choice for this soup. Most packaged shredded cheese contains additives to prevent caking and clumping in the packaging. These can inhibit a cheese from melting smoothly in creamy soups. Therefore, for best results, we recommend shredding the cheese fresh from the block for this recipe.

What are the best potatoes for soup?

When choosing potatoes for soup, opt for a potato variety that is high in starch and low in moisture. Russets and Idaho potatoes are both great options. Their high starch content will help thicken the soup and make it creamy. Meanwhile, their low-moisture content will allow them to hold their shape through the cooking process without getting mushy.

The post I Made Cajun Potato Soup and It’s the Spice that My Life Has Been Missing appeared first on Taste of Home.

What is comt?

Comt is a French AOC cheeseAppellation d’Origine Contrle. If a French cheese has this label, it’s made under strict conditions determined by the French government. By French law, comt must be made with unpasteurized milk from Montbliarde or French Simmental cows, in a specific region in France. Each wheel is about 80 pounds and is aged an average of eight months. The resulting flavor is nutty and salty with fruity, savory notes. Of all the AOC cheeses, comt is the variety the French eat the most.

Where is comt made?

This traditional cheese is only made in the Jura Massif of France, a mountain region where the cows graze in pastures by summer and eat local hay in the winterno fermented feed is allowed. Over 2,000 small dairies supply high-quality milk to about 140 small village cheesemakers, called fruitires. It takes 100 gallons of milk to make a single wheel of comt. Affineurs (cheese-agers) specialize in maturing the cheese on wooden boards until they are ready to enjoy.

Comt is made in copper vats and is a cooked, pressed cheese. Milk is coagulated with rennet (an enzyme derived from calf stomach) and cut into small curds, about the size of rice grains. They are gently heated, the whey is drained off, and then the curds are pressed into large wheels that are dry-salted. After a few weeks, wheels move to the affineurs who care for the cheese as it matures and develops flavor.

Typically, comt goes through a minimum of four months of aging, but can be aged over 24 months. Cheese shops will often carry two different ages, and younger and more mature wheels will have different flavors and textures.

Fort des Rousses is an affineur in the heart of the Haut Jura Natural Park run by Jean-Charles Arnaud and his family. Once a fort that housed 3,500 soldiers, it now ages 100,000 wheels of cheese at precise conditions. Temperature and humidity are carefully monitored. Salting and scrubbing the wheels multiple times a week, along with moving cheeses to rooms with slightly different conditions, creates the distinctive rind and allows the interior to mature and develop distinctive comt flavors.

Marcel Petite’s Fort St. Antoine is another former fort turned into a cheese aging space that has been in the same family for generations. Both of these affineurs contribute to the nearly 1.7 million wheels of comt made annually. After aging, the cheese is evaluated and scored based on appearance, flavor and aroma. The best wheels are given a green band and can be found in cheese shops across the United States. Cheeses that may have small flaws (but are still delicious) are given brown bands.

How to Use Comt

As comt ages, the texture and flavor continues to develop, but you will predominantly find nutty, fruity, savory notes. Older, firmer profiles are perfect for a charcuterie board, sliced and served with simple accompaniments like toasted nuts, rich preserves and cured meat. For wine pairings, look to the white wines of the Jura region, young fruity red wine or sparkling wine. Remember to let your cheese come to room temperature before serving on a board.

Comt is also the perfect cooking cheese when you want something flavorful that melts beautifully. Use comt that has only been only aged a few months; it has a creamier texture. Add it to your favorite macaroni and cheese or grilled cheese recipe. Substitute equal amounts of comt for any melting cheese called for in recipes like quiche, au gratin potatoes or croque madame sandwiches.

How to Buy and Store Comt

If possible, buy cheese at a cut-to-order shop to ensure the best flavor. Don’t be afraid to ask for a taste, especially if you’re deciding between two age profiles! At more traditional grocery store cheese counters, you may find wedges already cut and sealed in plastic.

When you bring your comt home, if it is wrapped in plastic, unwrap and rewrap in parchment or butcher paper, then store in the refrigerator in a container that allows a little air in it. This allows the cheese to breathe naturally, but not dry out. If it has been in plastic awhile, “face” the cheese by gently scraping the surface with the side of a paring knife to remove the part that was touching the plastic, along with any plastic flavors that may be on the cheese. Enjoy cut cheese within a week of buying.

The post What Is Comté and How Do I Use It? appeared first on Taste of Home.

The delicious bread roll took off from there, with other bakers adding other tasty morsels to the ham filling. Today, it’s still a beloved breadand thankfully it doesn’t have to be Christmas to enjoy it.

Ingredients for Pan de Jamon

• Yeast: Make sure to have some packs of active dry yeast around for baking projects like this. It’s the key to getting your bread to rise.
• Flour: There’s no bread without flour! This slightly sweet enriched dough is simple to make and only requires all-purpose flour. If you don’t have AP, you can substitute bread flour.
• Ham: Ham is of course essential to making ham bread! Use scraps of ham if you happen to have any, or slices from your local deli.
• Olives: Green pimento olives are the most traditional ones to use in pan de jamon. They provide briny, salty bites with a touch of sweetness from the pimento. We conducted a taste test to find the best olives.
• Raisins: They may seem odd at first, but the raisins are an important component in this bread. The sweetness rounds out all the salty bits and takes this bread to the next level.

Pan de Jamon Recipe

This recipe comes to us from Taste of Home Community Cook Lorraine Hickman of Lansing, Michigan. Itmakes 2 loaves.

Ingredients

• 1/2 cup warm water (110 to 115F)
• 1 tablespoon quick-rise yeast
• 3-1/2 to 4 cups all-purpose flour
• 10 tablespoons softened butter, plus 2 tablespoons melted butter
• 1 large egg, room temperature
• 1/2 cup milk
• 3 tablespoons sugar
• 1 teaspoon salt

Filling:

• 2 tablespoons butter, melted, divided
• 1/2 pound thinly sliced deli ham, divided
• 1/2 cup golden raisins, divided
• 1/2 cup sliced green olives with pimentos, divided

Egg Wash:

• 1 large egg yolk, room temperature
• 1 teaspoon sugar

Directions

Step 1: Make dough

In the bowl of a stand mixer, dissolve the yeast in warm water. Add 1 cup flour, the butter and egg, and beat on medium speed until smooth. Add milk, sugar, salt and the remaining flour, and mix well until you have a shaggy dough.

Turn dough onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top and sides of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Step 2: Roll out dough

Punch down dough. Turn onto a lightly floured surface and divide in half. Roll each portion into a 10×12-in. rectangle. Brush dough with the melted butter.

Layer half of the ham over one piece of dough, leaving a 1 inch edge around the perimeter. Sprinkle half of the raisins and half of the olives over the ham. Starting from a long side, roll up jelly-roll style, and pinch the seam to seal. Transfer to a parchment-lined baking sheet, seam side down. Repeat with the remaining dough.

Cover dough rolls with a kitchen towel and let rise in a warm place until doubled, about 1 hour. Meanwhile, preheat the oven to 350F.

Step 3: Bake pan de jamon

In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through.

Allow the bread to cool so that the filling has time to set. Once it’s cooled, slice and serve.

Pan de Jamon Variations

Pan de jamon started with ham scraps, but it’s become a receptacle for many other fillings. You can substitute turkey for the ham, or dark raisins for the golden raisins. Other popular fillings include capers, almonds, bacon, and even sliced cheese like gruyere or provolone. You can also change up your olive filling.

How to Store Pan de Jamon

Pan de jamon can be stored in a well-sealed container or in plastic wrap for up to 3 days in the fridge. It can also be frozen for up to one month.

Tips for Making Pan de Jamon

Can you use store-bought bread dough for pan de jamon?

In a hurry? Store bought dough is a great substitute when you’re looking for a few less steps. Use the canisters of raw dough, or thawed frozen bread dough to bake up a delicious pan de jamon.

Can you prepare this ahead of time?

Some of this recipe can be prepared ahead of time! Go through step 1 but instead of resting your dough on the counter, store it in the fridge overnight for the first rise. The next day, pull the dough from the fridge and allow it to come back to room temperature for 30 to 60 minutes, then continue onto step 2.

The post How to Make Pan de Jamon (Venezuelan Ham Bread) appeared first on Taste of Home.

Heres the lowdown on the festive bread, plus a panettone recipe to make your own version. Youll never go back to boxed bread again.

What is panettone?

You know its the Christmas season when panettone sits at the end of the grocery aisles. Pronounced pan-eh-toh-neh, the Italian sweet bread is no fruit cake. Light and poofy, slightly sweet and buttery, filled with fruit and sometimes nuts, the Italian staple is festive and deliciousand it can be served for dessert or breakfast.

Panettone starts with a soft, brioche-like dough that needs to proof overnight. Baked in a paper liner or mold, the finished bread is easy to wrap and tie with a ribbon for a gift. The trick to getting the classic shape is to hang the bread upside down to cool. Other than that, you can add in whatever dried or candied fruits you like to make it your own.

Panettone origins can be traced back to the Roman Empire, but Milan is the birthplace of the more modern, boxed variety we see today. In the early 20th century, Italian bakers started making the breads for wider market appeal, packing them in colorful boxes with ribbons for easy gifting. And while boxed panettone makes a nice food gift, homemade panettone is even better.

Is panettone a cake or bread?

Panettone is more bread than cake but is easily mistaken for the latter. We blame fruit cake. Dotted with raisins, candied citrus and sometimes nuts, many think panettone is similar to the rich, dense, heavily spiced Christmas dessert. Instead, panettone bread is light and airy with a high dome, crispy top and fluffy interior.

How to Make Your Own Panettone

Ingredients

• 5 cups all-purpose flour, divided
• 1 tablespoon quick-rise yeast
• 2/3 cup warm water (110 to 115F)
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 large eggs, room temperature, lightly beaten
• 3/4 cup butter, softened
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/4 cup chopped candied orange peel

Topping:

• 1 large egg
• 1 tablespoon water
• 1/4 cup sliced almonds
• 1 tablespoon coarse sugar

Tools

• Paper molds: These paper molds from Novacart are perfect for this panettone recipe. Not only do they help keep the bread shape nice and round, theyre easy to skewer for the cooling process. Also they make the breads look nice and professional when gifted!
• Metal skewers: Youll need a good sturdy skewer in order to hang the panettone upside down for cooling. These metal skewers are perfect. You can also use wooden or bamboo skewers.
• Digital thermometer: The Thermapen One is our Test Kitchens preferred digital thermometer for all grilling and baking needs. This helps you know when the panettone can come out of the oven.

Directions

Step 1: Make a sponge

In a large bowl, combine 1 cup of flour, the yeast and warm water. Cover the bowl and let the yeast mixture stand until doubled, about 30 minutes.

Step 2: Make the dough

In the bowl with the sponge, gradually beat in the remaining 4 cups of flour, plus the sugar, vanilla and salt. Beat in the eggs until blended. Switch to the dough hook on your mixer, and mix on medium speed until a smooth stiff dough forms, about two to three minutes. Beat in the butter, 1 tablespoon at a time, mixing well after each addition. Beat the dough on medium speed for another 5 minutes, then stir in the raisins and orange peel.

Step 3: Give the dough a rest

Gently transfer the dough to a greased bowl (it will be sticky), and cover with plastic wrap. Refrigerate the dough overnight.

Test Kitchen Tip: With a longer rise in the fridge, the yeast gets more time to do its work. The fermentation process happens more slowly, which adds flavor and flexibility to the dough. It helps with shaping the dough the next day, and makes it taste great.

Step 4: Shape the dough

Turn the dough onto a lightly floured surface, and gently shape into a ball. Place the ball in a 7-in. wide x 4-in. tall paper panettone mold. Cover and let the dough rise in a warm place until its almost doubled, about 90 minutes.

Test Kitchen Tip: If you forgot to order the paper molds, you can also use a 10-in. cake pan with high sides, or even a 9-in. tube pan. But make sure to use parchment rounds in the bottoms.

Step 5: Bake the panettone

Preheat your oven to 350. Lightly beat the egg and 1 tablespoon of water. Gently brush the egg over the dough and sprinkle with almonds and coarse sugar. Bake the panettone bread until it turns a golden brown, about 1-1/4 to 1-1/2 hours. To prevent the bread from getting too brown, cover the bread with foil after about 30 minutes or halfway through.

Test Kitchen Tip: To test the bread for doneness, first check the look. It should be deep brown but not burnt. Then sound: Tap the bread; youre looking for a hollow sound. You can also check the temperature. A finished bread will read around 190 when a digital thermometer is inserted in the middle.

Step 6: Cool the bread

Insert a metal or wood skewer horizontally through the center of the loaf. Allow the bread to cool, upside down, by resting the ends of the skewer on the tops of two large heavy cans.

Test Kitchen Tip: Panettone is cooled upside down to keep the fluffy bread from collapsing. It helps retain the texture and crumb that makes panettone so special.

Tips for Making Panettone

How do you slice and serve panettone?

Because its slightly sweet and studded with fruit, panettone bread is fantastic for dessert or breakfast. The traditional way is to cut it into wedges (you can even cut it with the paper on!, but you can also go for slices that could fit into a toaster. Slather with butter or not; some people eat it with a dollop of mascarpone.

How do you store and freeze panettone?

Once the panettone is completely cooled, you can wrap it in plastic wrap or aluminum foil, and keep it in a resealable bag. It will last up to five days on the counter, but it will start to dry out before that. Panettone can be frozen, as well. Wrap the cooled bread in plastic wrap and then foil and store in the freezer for up to two months.

What are some variations of panettone?

Panettone can be flavored according you own personal preference. Add more candied citrus or less, swap in lemon for orange or vice versa, or add both. Chocolate chips are a delicious addition. Raisins or even currants can be amped up or eliminated.

What can you do with leftover panettone?

This panettone recipe is so good, theres little chance any will be leftover. But if there is, like many brioche breads, it makes the best French toast or bread pudding, including this Black Forest panettone bread pudding.

The post How to Make Panettone appeared first on Taste of Home.

What are buuelos?

Buuelos are discs of fried dough that are tossed in cinnamon sugar or sweet syrup. They’re eaten throughout Latin America, and you’ll find different toppings, doughs and even shapes from region to region. Sometimes, the fried disc is dipped in piloncillo syrup; other times it’s coated in cinnamon sugar, like in this recipe. Though traditionally enjoyed around Christmas and New Year’s for good luck, this delicious pastry is tasty all year long.

What’s the difference between buuelos and sopaipillas?

Sopaipillas are another delicious fried dough dish that has roots in New Mexico and South America. Buuelos and sopaipillas are made with a similar dough, except the buuelos dough contains eggs. The flat discs of buuelos have more of a crispy and flaky texture, whereas sopapillas are puffier, like Native American fry bread. Both buuelos and sopaipillas can be topped with cinnamon sugar, and sopaipillas are often drizzled with honey instead of piconcillo syrup.

What’s the difference between a Mexican buuelo and Colombian buuelo?

While the Mexican buuelos are rolled out into flat discs, Colombian buuelos are altogether different. Slightly savory, round and filled with cheese, Colombian buuelos are another delicious take on buuelos. They tend to be made with cassava flour, tapioca or cornstarch, producing a texture that’s chewy on the inside and crispy on the outside. The biggest similarity, though, is that they’re a popular Christmas treat, just like the Mexican buuelos.

Ingredients for Buuelos

• All-purpose flour: Use regular AP flour for the best texture.
• Sugar: These buuelos use cane sugar in the topping as well as in the dough itself.
• Baking powder: Baking powder is an important leavener, which allows the dough to rise.
• Cinnamon sugar: Use a cup of sugar with a tablespoon or two of cinnamon to make the perfect cinnamon sugar mix for dusting.
• Frying oil: You’ll need a high heat oil for frying, such as vegetable or canola. Stay away from oils with a low smoking point like olive oil.

Buuelos Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons butter, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup water
• 1/2 cup cinnamon sugar
• Oil for deep-fat frying

Directions

Step 1: Make dough

In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, egg and vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly. Add water gradually, mixing into the dough. Knead until you form a firm ball.

Let the dough rest, covered, for 30 minutes.

Step 2: Shape dough

Use a dough scraper to divide the dough into 18 pieces. Shape each piece into a ball.

On a lightly floured surface, use a rolling pin to roll out each ball into a thin 6-inch circle. Repeat with remaining dough.

Step 3: Fry dough

Have a plate with paper towels ready next to your frying station.

In a large cast-iron skillet with tall sides, heat oil over medium-high heat. Fry dough circles one at a time, until puffed and golden, about 45 seconds on each side. Use tongs to flip buuelos and pull them from the oil. Place them on the paper towels to strain, then sprinkle with cinnamon sugar immediately.

Serve as whole pieces or break into smaller pieces to share.

How to Store Buuelos

Since the light, crisp texture of buuelos is one of the best parts, you’ll want to try and keep that texture as long as possible. Store buuelos on the counter covered with a towel for a couple of days. For longer, store in an air-tight container at room temperature for up to five days. You can reheat them in the oven for 5 to 10 minutes.

You can even freeze them if you’d like. After frying, allow them to cool and then wrap them individually in plastic wrap or foil and freeze. Reheat in the oven at 300F for about two minutes.

Tips for Making Buuelos

What other toppings can you put on buuelos?

There are many different topping variations for buuelos. The most popular is a sweet syrup made from piloncillo, a special Mexican evaporated cane sugar. You can also dust them in sugar mixed with cardamom or nutmeg for a delicious twist.

What do you serve with buuelos?

Since buuelos are eaten around Christmastime, they’re served alongside other traditional Mexican Christmas foods. They’re also served with a glass of Mexican hot chocolate or atole.

Can you make buuelos ahead of time?

You can make the buuelos dough ahead of time and keep it in the fridge for up to two days. When you’re ready to make the buuelos, continue with step 2 as normal.

The post How to Make Mexican Buñuelos appeared first on Taste of Home.

What is Rosca de Reyes?

This celebratory Christmas food, also known as Three Kings Cake, is eaten on Epiphany, or Three Kings Day, which takes place 12 days after Christmas (January 6). It symbolizes the Three Kings bringing their presents to baby Jesus. Similar to the New Orleans King Cake, it also has a hidden baby figurine inside!

Rosco de Reyes is also known as Twelfth Night or Epiphany Bread in Spain.

What happens when you get the baby Jesus in Rosca de Reyes?

The little baby baked inside of the rosca is arguably the best part. The figurine symbolizes the baby Jesus, and whoever finds it is in for a task! They’re charged with making the tamales for the whole family for Candelaria Day less than a month later on February 2.

What’s the difference between Rosca de Reyes and King Cake?

Rosca de Reyes and King Cake have the baby in common, but there are plenty of other differences. King cakes are French in origin, and are denser cakes than roscas, which have a rich buttery dough like brioche. The cakes are also decorated differently: roscas with dried fruits, and king cakes with glazes and sprinkles. But they’re both enjoyed during Epiphany, and they’re certainly both delicious.

Key Ingredients for Rosca de Reyes

• Yeast: Use active dry yeast for this recipe. It’s easy to use, and it’s the key to getting your dough to rise.
• Flour: Bread flour will give you the light texture you’re going for here, but all-purpose flour will work in a pinch.
• Orange flavoring: Use fresh orange zest for the best and most natural flavor for this cake.
• Dried fruit toppings: Dried fruits are essential to giving your crown cake such an ornate look. Guava or quince paste are popular toppings, as are candied cherries.

Rosca de Reyes Recipe

This Rosca de Reyes recipe comes to us courtesy of Taste of Home Community Cook Susan Bickta. It makes one large loaf.

Ingredients

Tangzhong:

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

Dough:

• 1/2 cup warm water (110 to 115F)
• 4-1/2 to 5 cups bread flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 package (1/4 ounce) active dry yeast
• 3 large eggs, room temperature, beaten
• 1/2 cup butter, softened
• 4 teaspoons grated orange zest
• 1/2 cup dried cranberries

Streusel:

• 1/4 butter, softened
• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate, grated

Egg Wash:

• 1 large egg, room temperature
• 2 tablespoons whole milk
• 2 tablespoons green candied cherries
• 1/2 cup guava or quince paste

Directions

Step 1: Make the tangzhong

In a small saucepan, make the tangzhong, a water roux, by combining water, whole milk and bread flour. Cook over medium heat until thickened, about two to three minutes. Transfer to the bowl of a stand mixer and let cool.

Step 2: Make the dough

Add 1/2 cup warm water to the water roux and mix with a dough hook on low until combined. Add 4 cups flour, plus the sugar, salt, yeast, eggs, butter and orange zest. Knead until smooth and elastic, about six to eight minutes, adding more flour as needed. Mix in cranberries.

Place dough ball in a greased bowl, turning once to grease the top and sides. Cover with a towel and let rise in a warm place until doubled, about 1-1/2 hours.

Step 3: Shape dough

Punch down dough. Turn onto a lightly floured surface. Roll dough into a long rope, pinching the ends together to form a large oval. Place on a parchment lined baking sheet. Cover again and let rise in a warm place until almost doubled, about 1 hour.

Step 4: Make the streusel

Meanwhile make the streusel. In a large bowl, beat the butter, chocolate, flour, sugar and vanilla until combined, to make a chocolate dough. Roll this dough between two pieces of waxed paper into a rectangle. Use a knife or pizza cutter to cut it into 1 inch strips.

Step 5: Decorate and bake

Preheat oven to 350F.

In a small bowl, whisk egg and milk and brush mixture over risen dough. Decorate the oval with strips of the chocolate streusel mixture and candied fruit, laying strips of guava paste over the ring and dotting with cherries.

Bake until golden brown, 25 to 30 minutes. Cool slightly, slice and serve.

Recipe Variations

• Change the toppings: Other toppings can be used to change up your rosca. Popular toppings include walnuts, pecans and prunes.
• Make it sweeter: In some parts of Mexico, roscas are filled with dulce de leche and decorated with grated coconut!
• Fill with nuts and cream: One variation of roscas is Rosca de nuez, filled with walnuts and pastry cream.

How to Store Rosca de Reyes

Rosca can be stored up to four days at room temperature, wrapped tightly in plastic or an airtight container. You can also freeze it for up to three months.

Rosca de Reyes Tips

How do you serve Rosca de Reyes?

If it couldn’t get any better, it’s traditional to serve Rosca de Reyes with Mexican hot chocolate. It also goes great with corn atole or champurrado.

Can you make roscas ahead of time?

Get a head start on your rosca the night before. Go through steps 1 and 2, but instead of resting your dough on the counter, leave it in the fridge overnight for the first rise. The next day pull the dough from the fridge and allow it to come back to room temp for 30 minutes, then continue to step 3.

The post How to Make Rosca de Reyes (Three Kings Bread) appeared first on Taste of Home.

What is sesame chicken?

Sesame chicken is a simple chicken dish made of cubed chicken breasts cooked in a sweet sauce and topped with sesame seeds. It’s most similar to General Tso’s chicken. The difference is that General Tso’s has a bit more heat from hoisin sauce and red pepper flakes, and it’s often made with chicken thighs rather than chicken breast.

How to Make Sesame Chicken

This recipe from Taste of Home Community Cook Cori Cooper makes four servings.

Ingredients

• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 garlic clove, minced
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola oil, divided
• 2 teaspoons sesame seeds
• Hot cooked rice
• Thinly sliced green onions, optional

Directions

Step 1: Create the sauce

In a small bowl, combine the first seven ingredients until blended. Set aside.

Step 2: Coat the chicken

Place the eggs and cornstarch in separate, shallow bowls. Dip the chicken in the eggs, a few pieces at a time. Then dredge through the cornstarch. Toss to coat, and shake off the excess.

Step 3: Stir fry

In a wok (or a large skillet), heat two tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4 to 5 minutes. Remove from the pan. Repeat with the remaining two tablespoons oil and final batch of chicken.

Step 4: Mix in the sauce

Stir the sauce mixture and add it to the pan. Bring to a boil, cook and stir until thickened, 1 to 2 minutes. Return the chicken to the pan and heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.

Tips for Making Sesame Chicken

How to tell when the chicken is done

Because cubed chicken is much smaller than whole chicken breasts, it will not take as long to cook. After cooking for 4 to 5 minutes, you can cut into one of the cubes to see if it is no longer pink inside. The juices should run clear rather than red or pink. If there is still a pink tint or pink juices, continue cooking.

How do you make sesame chicken spicier?

Chili oil or chili sauce are two Asian sauces that will add heat to your sesame chicken recipe. You can add the oil as you cook the chicken or top the sesame chicken with chili sauce after plating over a bed of rice.

Can you make sesame chicken without a wok?

You can absolutely make sesame chicken without a wok. The rounded bowl-shape of a wok makes stir-frying a bit easier because you can toss meat or veggies without fear that they’ll land all over the stovetop. If you don’t have a wok, use a large skillet with a high lip, if possible. Cook as normal.

How to store sesame chicken

Store sesame chicken in an airtight container for up to four days. To reheat, place back in a skillet and heat through. If needed, make a little extra sauce to toss with the chicken while it reheats.

The post How to Make Sesame Chicken Just Like Your Favorite Take-Out Order appeared first on Taste of Home.

What is a kugelhopf?

Kugelhopf pronounced koo-gul-hopfis a festive bread made from a brioche-type dough. It’s flavored with almonds, citrus zest and dried fruit. This dense, rich bread is sliced and served up during the holiday season.

This bread is traditionally baked in a tall fluted pan and is decorated with whole almonds around the top.

While this bread has its roots in eastern France, it’s popular in parts of Germany, Austria and Switzerland as well as parts of Eastern Europe. This treat has mass appeal!

How to Make a Kugelhopf

Ingredients

• 3/4 cup raisins or dried cherries
• 1 tablespoon rum
• 12 blanched almonds
• 1 packet (2-1/2 teaspoons) active dry yeast
• 1 cup warm whipping cream (110-115F)
• 1/2 cup plus 1 tablespoon sugar, divided
• 2/3 cup butter, softened
• 1/3 cup shortening or lard
• 3 eggs, room temperature
• 2 teaspoons lemon zest
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1/3 cup sliced almonds
• Confectioners’ sugar

Tools

• Kugelhopf pan: This bread is traditionally made in a specific fluted pan. If you’re serious about this traditional recipe, you’ll want to invest in the pan that goes with it.
• Stand mixer:Make prep work easy by mixing the dough and kneading it in a stand mixer. This one from Breville is one of our Test Kitchen’s favorite stand mixers.
• Dough riser:Kugelhopf is often made during the holiday season and cooler months. To make proofing easier when it’s chilly, try a dough riser or proofing mat. It’ll gently heat the dough to help it rise.

Directions

Step 1: Steep the fruit

In a small bowl, combine the raisins (or dried cherries) with the rum and let it stand as you prep the rest of the recipe. Ideally, these ingredients should mingle for 30 minutes or more.

Step 2: Prep the pan

Grease a kugelhopf pan the same way you’d grease a Bundt pan: Coat every nook and cranny of the pan with a thin layer of shortening. Then dust with flour and tap away the excess. This will ensure the bread will come away cleanly after baking.

But that’s not all for the prep. Nestle a blanched almond into each ridge on the bottom of the pan. This is a signature finish for a kugelhopf.

Step 3: Proof the yeast

Next, it’s time to proof the yeast. Dissolve a packet of active yeast (not instant; that’s a different type of yeast) in warm cream with a tablespoon of sugar and let it sit until frothyabout 10 minutes.

Test Kitchen Tip:Aim to hit about 110F for your cream. If the liquid is too hot, it will kill the yeast and it’ll be no good. If the cream isn’t hot enough, it won’t jump-start the yeast for baking. An instant-read thermometer is your best bet for getting that temp just right.

Step 4: Make the dough

In the bowl of a stand mixer, cream together the remaining sugar, butter and shortening (you can also use lard in lieu of shortening). Make sure to beat these ingredients wellabout 5 minutes.

Then add in the yeast mixture, eggs, zest, vanilla extract, salt and 2 cups of flour. Beat on medium speed until smooth. Add in enough remaining flour (you don’t need to use it all!) until you have a soft dough.

Step 5: Knead

Continue to knead the dough with your mixer fitted with the dough hook attachment. Keep the mixer going for about 10 minutes. Then add in the raisins and sliced almonds and mix until combined.

Test Kitchen Tip:If you don’t want to knead your dough in the mixer, you can knead bread dough by hand. It will take some time and effort, but just keep at it!

Step 6: Proof

Place your kneaded dough into a greased bowl, cover it and let the dough proof at room temperature until it has doubled in sizeabout 90 minutes.

The proof time on this dough is longer than simpler bread recipes because the dough is enriched with eggs, butter and shortening. These ingredients add richness to the dough but do slow down proofing.

Test Kitchen Tip:If you find your home isn’t warm enough to proof bread (bread dough likes a warm and humid environment75 is perfect!), you can proof bread in the oven. Pop the bowl into your oven (it should be off!). Place an oven-safe dish beneath the bowl and fill it with boiling water. The oven will keep the steam and heat inside and form a proofing chamber.

Step 7: Shape the dough

After the dough has doubled in size, punch it down (that just means pressing out a bit of the air). Dust your hands with flour and shape the dough into a 12-inch rope.

Place the rope into the prepared pan. Press it down slightly to fill the crevices.

Step 8: Proof again

Then it’s time for this bread’s second proof. Cover the kugelhopf pan and let it rise until the dough is doubled in sizeabout an hour.

Step 9: Bake

At last, it’s time to bake! Bake at 350 until it’s a deep golden brown and the internal temperature hits 200approximately 60 minutes. If you find the bread is browning too quickly, you can tent it with aluminum foil.

Once fully baked, let the kugelhopf cool on a wire rack for 15 minutes. When that time is up, invert the pan and reveal your kugelhopf. Before serving, dust with confectioners’ sugar.

Test Kitchen Tip:Is your kugelhopf giving you trouble? Follow these tips for getting a cake out of a Bundt pan. You can use the same techniques to get this treat out of its pan in one piece.

Kugelhopf Tips

Can you use a Bundt pan to make kugelhopf?

If you don’t want to invest in a special pan for this recipe, you can absolutely use a Bundt pan to make kugelhopf. For best results, use a Bundt pan without a lot of sharp points or fine details.

How do you store kugelhopf?

The best way to store kugelhopf is in an airtight container or sealed in a bread bag. It will keep for several days this way.

You can also freeze kugelhopfthe whole loaf or individual slices. Wrap it tightly in plastic wrap and seal it in a zip-top bag. It’ll keep well in the freezer for three months. When you’re ready to enjoy, defrost at room temp. You can revive this bread by heating it in a 300 oven for 5 to 10 minutes.

Leftover slices (or slightly stale slices) can be transformed into bread pudding or French toast.

How do you serve kugelhopf?

Serve kugelhopf dusted with confectioners’ sugar. Feel free to slather it with good butter and enjoy as breakfast or serve it with holiday brunch.

The post How to Make Kugelhopf appeared first on Taste of Home.

What is fougasse?

Pronounced foo-gaas, this loaf is similar to focaccia, but has slash marks that, when the bread is baked, resemble a head of wheat. Fougasse has Roman origins, but nowadays is associated with the Provence region in the south of France.

Many fougasse recipes skip a topping, or just call for sprinkled sea salt, but there are so many ways to customize it. Our fougasse recipe uses a blend of herbs and cheese.

Fougasse Recipe

This recipe by Taste of Home contributor Holly Balzer-Harz is easy to make yet very impressive, so you’ll look like a French baker in no time. It makes two beautiful loaves, so you can reserve one all for yourself!

Ingredients

• 4 cups bread flour
• 1-3/4 teaspoons salt
• 1-3/4 teaspoons active dry yeast
• 2 tablespoons olive oil
• 1-1/2 cups warm water (110 to 115F)
• 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons minced fresh basil or 1 teaspoon dried basil
• 2 teaspoons chopped fresh sage or 1 teaspoon dried sage leaves
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon sea salt flakes

Directions

Step 1: Make the fougasse dough

In the bowl of a stand mixer, combine the flour, salt and yeast. In a separate small bowl, combine the water and oil, then add them to the dry ingredients. Use a dough hook and beat on low for two minutes, then beat on medium speed for five minutes. The dough will be shaggy and sticky. Stir in the herbs and Parmesan.

Step 2: Rest the dough

Oil a large bowl, then transfer the dough into the oiled bowl. Rotate the dough ball once or twice to grease the top and sides. Cover the bowl with a kitchen towel and let the dough rise in a warm place until doubled, about one hour.

Step 3: Shape the loaf

Preheat the oven to 425F. Lightly flour your hands and your work surface. Turn the dough out from the bowl and divide it in half, then place each half onto parchment-lined baking sheets. Cover one dough ball with a kitchen towel and set it aside.

With floured hands, shape the other dough ball into a long oval.

Step 4: Score the loaf

Using a sharp knife, make one long cut down the middle of the dough, leaving 1 inch of uncut edge on each end. Then, make four smaller diagonal cuts on either side, so the dough resembles a leaf shape. Stretch the dough as needed to emphasize the cuts.

Cover the dough with a kitchen towel and set it aside while you shape and score the other loaf. Allow both doughs to rise, covered, until almost doubled, about 20 minutes. Sprinkle with salt, dried basil and additional grated Parmesan.

Step 4: Bake

Bake the fougasse loaves until golden brown, 15 to 20 minutes, rotating the baking sheets halfway through. Let the loaves cook on a rack before eating.

Fougasse Variations

Fougasse is a delicious blank slate, ready for all sorts of toppings to take it to the next level. Any topping you’d like on focaccia, you’ll love on fougasse. Try it with chopped olives and whatever hard, grateable cheese you have on hand, like Parmesan or Gruyere. Or elevate your fougasse by drizzling the oil from sun-dried tomatoes on top before baking. And of course, you can’t go wrong with the classic combo of rosemary and sea salt.

How to Store Fougasse

The best time to eat your fougasse is the day it’s made, though day-old leftovers can still be enjoyed. You can also freeze fougasse. Once it’s cooked and fully cooled, wrap it tightly in plastic wrap and store in the freezer for up to three months. To thaw, defrost at room temperature for several hours and then reheat before eating.

What to Serve with Fougasse

Fougasse can be a snack on its own, or the perfect accompaniment to so many delicious foodsfrom appetizers to the main course. Try it with olive oil dipor any creamy dip, or alongside a cheese board with your favorite cheeses. It would be lovely to dip in some warm soup in the winter, or served with a roast chicken and vegetables.

The post How to Make Fougasse appeared first on Taste of Home.

What is miso?

Miso, which likely has its roots in ancient China, is an important part of Japanese cuisine. At its most basic, miso is soybeans fermented with a fungi called koji (Aspergillus oryzae) until it becomes a thick and savory paste packed with umami flavor. Although the soy version is the most common, miso can be made out of lots of different grains and legumes, including brown rice, barley, adzuki beans and even chickpeas.

White miso is fairly mild and a little sweet, having only been aged a few weeks. Red miso, on the other hand, may be aged for years and has a richer flavor. Yellow miso is somewhere in the middle.

Many co-ops and healthy food stores carry misolook for it in the refrigerated section. If you can’t find it where you live, look for it online from producers such as Rhapsody Natural Foods and South River Miso.

Choosing Salmon

Sourcing awesome seafood isn’t always easy, so check out our guide to buying salmon to find out all the deets! I like Faroe Island salmon for its clean taste and good ethical rating. For this recipe, you’ll be looking for 6-ounce fillets. Top loin and second-cut pieces will both work perfectly.

Lots of excellent fish is frozen at sea, so don’t sweat it if the salmon at your grocery store isn’t in the fresh case: often, the freshest fish is frozen fish! If your store has a seafood department, don’t hesitate to ask the folks behind the counter for their recommendations.

Miso Salmon Recipe

Ingredients

• 3 tablespoons white miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce or tamari
• 1/2 teaspoon sesame oil
• 4 salmon fillets (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Sesame seeds and thinly sliced green onions

Directions

Step 1: Make the marinade

In a small bowl, whisk the first five ingredients until smooth.

Step 2: Prep the salmon

Place salmon in a large shallow dish, sprinkle with salt and pepper. (You’ll be adding some other salty ingredients in the form of miso and tamari, which is why the recipe only calls for a smidgen of salt). Pour miso mixture over salmon. Refrigerate, covered, for 30 minutes.

Meanwhile, preheat the oven to 400F.

Step 3: Cook the salmon

Place salmon, skin side down, in a foil-lined 15x10x1-inch baking pan. Bake for 10 minutes and remove from oven.

Here’s our full guide on how to cook salmon.

Step 4: Broil

Preheat broiler; broil until fish just begins to flake easily with a fork, two to five minutes.

Miso Salmon FAQs

How do you prevent the miso salmon from burning under the broiler?

Make sure that your rack isn’t too close to the broiler to give the salmon a little bit of distance from the heat. While you’re broiling, keep a super-close eye on the oven (if yours has a light, you could turn it on and watch the action). Check the salmon after 2 minutes and decide if it needs longer.

What do you serve with miso salmon?

Japanese side dishes are a natural complement to this recipe. My go-to starch would be a bowl of sticky rice drizzled with sauce from the pan. These refreshing soba noodles would also be an excellent accompaniment. For veggies, try a cucumber salad or some spicy edamame.

Want dessert? Make your own mochi doughnuts, or try one of these stellar Japanese treats.

How long does miso salmon last?

The best fish is a fresh fish! I try to eat leftover miso salmon within a day or two. One excellent thing about this recipe is that the leftovers are great cold, so add to a noodle bowl or salad the next day. You can also tuck some of the salmon into an omelette.

If you’re going to reheat the salmon, cover it in foil and put it in a 300 oven for 10 to 15 minutes.

How else can you use miso?

Once you have a jar of miso in the house, there are dozens of ways that you can use it. Miso soup is probably the most well known use, but miso is also great in salad dressing and brings a lovely umami note to this maple-miso sweet potato casserole. If you love ramen, make the miso version. If you need a noodle dish that’s a little bit quicker, check out this TikTok-famous miso pasta.

The post How to Make Miso Salmon appeared first on Taste of Home.

Key Ingredients

Here are the key ingredients for these tasty snacks.

• Cooked chicken: This recipe is made even simpler by using cooked chicken. Buy a rotisserie chicken from your local grocery, or use your leftovers from earlier in the week.
• Monterey Jack cheese: This is my personal favorite cheese to use for taquitos, though the pre-shredded Mexican blend also works well.
• Green chiles: Green chiles are beloved for a reasonso don’t skip out on this key ingredient! Buy a jar from the store to have on hand for anything from egg bake to taco night.
• Corn tortillas: 6-inch corn tortillas work best for taquitos. Warm them up ahead of time to prevent cracking when you roll them up.

Chicken Taquitos Recipe

Ingredients

• 1 medium onion, finely chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 can (4 ounces) chopped green chiles
• 12 corn tortillas (6 inches), warmed
• Optional: Lettuce, sour cream, guacamole and salsa

Directions

Step 1: Make filling

Preheat the oven to 400F. In a large skillet over medium heat, warm the canola oil, then add the chopped onion. Stir for a couple of minutes until tender. Add garlic, cumin, oregano, chili powder and cayenne, and continue to cook a minute longer, letting the spices bloom.

Add the shredded chicken, cheese and chiles. Mix everything together until the cheese is almost melted.

Step 2: Fill taquitos

Set aside the chicken filling and wipe your skillet clean. Over medium heat, use a small splash of oil and heat tortillas one at a time for about 5 seconds per side.

Set up a rolling station with your warmed tortillas, filling, toothpicks and a greased baking sheet. Place 2 tablespoons of chicken filling over the lower third of each tortilla. Roll up tightly and secure with toothpicks, then place them on the baking sheet seam side down.

Step 3: Bake and serve

Bake until lightly browned, 7-9 minutes. Discard toothpicks. Serve with optional toppings: shredded lettuce, sour cream, salsa, guacamole or additional cheese.

Recipe Variations for Chicken Taquitos

• If chicken isn’t your thing, try it with shredded pork or beef.
• Taquitos are a great way to use leftover meat. Shred your leftover roast chicken, ribsor tender pressure-cooker beef.
• Looking for a vegetarian option? Switch up the chicken for beans, roasted potatoes or vegetables.
• Bake your taquitos in the air fryer for an option that’s just as crispy and tasty!

How to Store Chicken Taquitos

Store taquitos in the fridge for up to 5 days, and reheat by crisping up in the oven or toaster oven.

You can also freeze them for an easy dinner! Cook them off then let them cool down completely. Store in an air-tight ziplock bag. When you’re ready to use them, reheat directly from frozen in the oven or toaster oven.

Tips for Making Chicken Taquitos

Can you deep-fry taquitos?

You can definitely deep-fry taquitos! Preheat your oil to 375. Fry in batches until golden brown, about 1-2 minutes, turning often. Drain them on paper towels and enjoy immediately.

How can you keep chicken taquitos from falling apart?

The best way to keep taquitos from falling apart is to warm your tortillas before rolling them. Then work with them immediately while still warm. If cold, the tortillas will likely crack when you try to roll them.

What do you serve with chicken taquitos?

Serve your taquitos with toppings like shredded lettuce, sour cream, avocado, salsa and cheese. You can also make it a full meal by serving them with refried beans and rice.

The post How to Make Chicken Taquitos appeared first on Taste of Home.

There are a few tricks to making tostones, from knowing how ripe the plantains should be to how they get their flattened shape and the secret to their crispiness (hint: they’re fried twice!). Below, find all the basics to making a pile of delicious golden brown fried plantains for your next snack attack.

What are tostones?

Tostones are fried green plantains, which are part of the banana family. The fruit is peeled, cut into thick slices, fried, smashed into a disc and fried again. You can add salt or seasonings, or serve them plain. Theyre both a snack and a side dish, served with dipping sauces or alongside any grilled meat or fish, or with black beans and rice.

Green Plantains vs. Ripe Plantains

Its happened to everyone: You went to the produce aisle for bananas, only you picked up plantains instead. The two are often sitting right next to each other, and while they are from the same family, you should know the differences between plantains vs. bananas.

They may look similar, but plantains are starchier, firmer and often longer and thicker than bananas. Theyre a staple in many cuisines found around Caribbean and Latin American countries, as well as in Africa and Southeast Asia.

The peel of a plantain can be a greenish hue, yellow or turning yellow, mottled with black spots or completely black. Theyre edible at any stage of ripeness, only you shouldnt eat a plantain raw unless it’s super ripeand even then they wont be as sweet as a ripe banana. Otherwise they must be cooked.

When unripe, green plantains are starchy and have little flavor, more akin to a potato or yucca. (Theyre also hard to peelmore on that later.) Like potatoes, this makes them ideal for boiling, frying, baking and mashing, which is why theyre great for tostones, thinner fried plantain chips, or the Puerto Rican staple, mofongo.

As the plantain ripens, it gets sweeter. Sweet plantains can also be fried, but they get super soft and caramelized when you cook them. Maduros, or fried sweet plantains, make a great side dish alongside black beans and rice, and roast pork or chicken. They can also be baked whole in the skin or added to desserts like bread pudding.

How to Cut Plantains for Tostones

Peeling a plantain, especially a green one, isnt as easy as peeling a banana. To cut a green plantain for tostones, you need to slice off both ends, and then cut a slit down the length of the entire peel, making sure not to cut into the fruit. Peel off the skin sideways, then slice the fruit into chunks.

How to Make Tostones

This recipe comes from Belqui Ortiz-Millili and makes 12 to 24 tostones with 1/4 cup of mojo.

Ingredients

• 2 green plantains

Mojo:

• 1/4 cup vegetable oil
• 1/2 teaspoon minced fresh cilantro
• 1/4 teaspoon minced garlic

Directions

Step 1: Prepare the oil and plantains

In a deep cast-iron or electric skillet, heat the oil to 375F. Peel the plantains and cut them into one-inch slices. The pieces should look more like coins, not cut on a diagonal.

Editors Tip: Plantains oxidize quickly, so to keep the fruit from turning brown, you can place the entire peeled fruit in a bowl of water seasoned with salt, lime and garlic (or just salt), or cut it into the one-inch discs and put them in the water while you get the oil ready for frying.

Step 2: Fry the plantains

Carefully add the plantains to the hot oil, making sure not to overcrowd the pan. Cook in batches if necessary.

Cook the plantains until lightly brown on both sides, about 30 seconds each side or 60 seconds total. You dont want to overcook at this stage since theyll be fried again to get crisp. Remove the plantain slices from the oil with a slotted spoon and drain them on paper towels. Continue frying the remaining plantains.

Editors Tip: For this recipe, like most for deep-frying, the best oils for frying tostones are ones with a high smoke point. Any vegetable, avocado, corn, safflower or canola oil works.

Step 3: Smash the plantains

This is the fun part. While still warm, place the partially fried green plantain pieces between two sheets of aluminum foil or wax paper. With the bottom of a glass, can, pan or plate, carefully flatten the plantains to about half-inch thickness.

Editors Tip: The flatter the plantain, the crispier theyll be after frying. The half-inch thickness results in a crispy tostone with a little more bite to it. If you want them super crispy, flatten them more.

Step 4: Fry the plantains one more time

Return the oil to 375 and add the smooshed plantains back to the pan for another round of frying. You want these to be a nice golden brown and a little crispy, which takes about two to three minutes longer. Turn the pieces at least once to make sure both sides fry evenly. With a slotted spoon or tongs, remove the fried plantains to clean paper towels.

Step 5: Make the mojo sauce

In a small bowl, stir together the oil, cilantro and minced garlic. Serve with the tostones.

Editors Tip: Some mojo sauce recipes include citrus, like sour orange, but a squeeze of lime juice and a splash of orange juice make a good substitute.

How to Serve Tostones

Tostones are a perfect snack either by themselves or with a dip. Mojo, a garlicky dipping sauce, is just one traditional accompaniment. Theyre also great with guacamole, various salsa recipes (like salsa verde), something creamy like sriracha mayo or even ranch!

As a side dish, serve tostones with Cuban black beans and rice, roasted pork sandwiches, or this quick garlic and lime chicken.

Tips for Making Tostones

Should you soak green plantains before frying them for tostones?

Soak green plantains before frying them to keep the fruit from oxidizing quickly. As soon as you slice the green plantains, put them in a little salt water to keep the plantains from turning brown; it also helps season them.

You could also make a mixture with other seasonings for an extra flavor boost: In a bowl, stir together 2 cups of water with 4 cloves of minced garlic or a teaspoon of garlic powder, 1 tablespoon of kosher salt, and the juice of one lime. Place the sliced plantains in the mixture and let it sit for up to 30 minutes. Dry the plantains well before placing in the hot oil.

How can you make tostones your own?

Make tostones your own with added seasonings. Keep it simple with a sprinkle of good flaky sea salt after the second frying, or mix together salt with your favorite spices, like hot smoked paprika or garlic powder, for a little more oomph. Make sure to season the tostones while theyre still warm so the seasonings will stick.

How else can you make fried plantains?

You can make fried plantains in an air fryer! This recipe for air-fryer plantains follows mostly the same steps, including frying them twice. Serve and store just as you would deep-fried plantains.

How should you store tostones?

Store tostones in an airtight container at room temperature for up to three days. Theyre best the day you made them, but if you want to reheat them, pop them in an air fryer. Heat the air fryer to 350, place the tostones in the basket in an even layer, and heat for two to three minutes, or until warm and crispy.

The post How to Make Tostones (Fried Green Plantains) appeared first on Taste of Home.

In Vietnam, people eat grilled pork for breakfast, lunch or dinner! It’s hard to pick our favorite recipe, but you can’t go wrong with Vietnamese pork chops (tht heo nng s). The pork chops burst with bright lemongrass notes, and a sweet-tangy fish sauce (nc chm) completes the dish.

Vietnamese Pork Chops Recipe

Unlike the thick pork chops most people are used to, Vietnamese pork chops are thin-cut. What makes them even more special is the combo of citrusy, smoky, aromatic and sweet flavors. These delicious chops are then dipped in fish sauce. The sweet, sour and garlicky sauce is a must!

Ingredients

• 2 lemongrass stalks, chopped
• 2 shallots, chopped
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons canola oil
• 3 garlic cloves, minced
• 1-1/2 pounds thin-cut boneless pork loin chops

Dipping sauce:

• 1/2 cup hot water
• 3 tablespoons sugar
• 3 tablespoons lime juice
• 2 tablespoons fish sauce or soy sauce (I recommend Red Boat Fish Sauce)
• 1 garlic cloves, minced
• 1/4 teaspoon red chili pepper (like bird’s eye chili), optional

Editor’s Tip: Add 1 teaspoon MSG to the marinade. Keep in mind, a pinch goes a long way, and MSG is not harmful to your health.

Directions

Step 1: Prepare the marinade

In a shallow dish, combine the first 7 ingredients. You can do this by hand or use a food processor to make a smooth mixture. Transfer the marinade to an airtight container, then add the pork chops and turn to coat. Refrigerate at least 4 hours, but overnight is even better!

Editor’s Tip: Tenderize your pork chops by beating them lightly with a meat mallet for no more than 10 seconds on each side.

Step 2: Make a dipping sauce

In a small, heat-safe bowl, whisk together the dipping sauce ingredients until sugar is dissolved. Cover and refrigerate until ready to serve. (This Vietnamese fish sauce will last for up to a week.)

Step 3: Cook the pork

Remove the pork chops from the refrigerator about 25 minutes before you start cooking. Drain the pork, discarding marinade. Grill pork, covered, over medium heat or broil 4 inches from heat until a thermometer reads 145F, about 5-6 minutes on each side. Let the pork chops rest for 5 minutes before serving to help maintain their juiciness.

Editor’s Tip: Yes, pork can be pink and still be safe to eat!

Tips for Making Vietnamese Pork Chops (Tht Heo Nng S)

How long should you marinate the pork chops?

Set aside at least four hours but preferably an entire night to marinate the pork chops.

Can you pan-fry Vietnamese pork chops?

Most would suggest making this recipe with fresh pork chops and throwing them on the grill for best results. But they’re also delicious pan-fried with a neutral oil. For a bit of fusion, try cooking your pork chops with unsalted butter.

If using frozen pork chops, let them thaw to room temperature before starting.

What do you serve with Vietnamese pork chops?

Pair the pork chops with steamed jasmine rice, a fried egg, sliced juicy tomatoes, sliced cucumbers and crisp lettuce leaves. Dip in as much tangy fish sauce as you desire!

These pork chops are also delicious in a fresh baguette with pickled vegetables (think Bnh m) or atop some rice noodles. If you’re short on time or ingredients, the pork chops are tasty entirely on their own.

The post How to Make Vietnamese Pork Chops (Thịt Heo Nướng Sà) appeared first on Taste of Home.