This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet
In this week’s episode of F&W Cooks, Samantha Fore, owner and chef of Tuk Tuk Sri Lankan Bites, walks us through her recipe.
This Pasta Is an Artichoke-Dip Lover's Dream Come True
Turns out, baked pasta is the ideal way to enjoy dip for dinner.
How to Make a Showstopping Black Truffle Pasta for Winter
Chef Karen Akunowicz makes her recipe for Farro Mafaldine with Black Truffle Butter and Mushrooms in this week's episode of F&W Cooks.
What Happens When a Pastry Chef Combines Plantains, Sticky Buns, and a Love of Guy Fieri
Paola Velez, founder of La Bodega Bakery, executive pastry chef of Maydan in D.C., and co-founder of Bakers Against Racism, has a sticky bun recipe that ties together many important parts of her life.
Pecan-Plantain Sticky Buns
Pastry chef Paola Velez created these pecan-covered treats as a tribute to her Dominican mom’s love of both plantains and sticky buns. The soft, ripe plantain gets cooked down to a smooth filling with a touch of brown sugar and a slew of spices, including not only cinnamon and vanilla but also black pepper, allspice, nutmeg, and ginger for added depth. Don’t worry if the caramel doesn’t look smooth when you pour it into the pan—it will transform into smooth silkiness as it bakes.
Caramelized Apple Bread With Candied Ginger and Almond
This treat might remind you of a tarte Tatin, since it’s also topped with gorgeously caramelized apples. But the similarities end there. Instead of cake, the base is a buttery yeasted bread with a creamy almond-paste filling tucked inside. Even better, the apples sizzle in caramel before they’re arranged in a baking pan that’s been sprinkled with crystallized ginger, ensuring gently spiced flavor in every bite. Enjoy it for breakfast in the morning and dessert in the evening (and any time in between).
