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Perfect Gluten Free Chocolate Cookies

Perfect Gluten Free Chocolate Cookies What makes these gluten free chocolate cookies different from traditional cookies? These gluten free chocolate cookies differ from traditional cookies primarily in their flour composition and texture. Instead of wheat flour, they rely on almond flour combined with cornstarch, which provides a tender, crumbly texture similar to shortbread. Traditional cookies usually use all-purpose flour, which contains gluten, giving structure and chewiness. The use of almond flour adds a nutty flavor and richness, while the cornstarch helps maintain structure and prevent crumbling. Additionally, these cookies are rolled with a filling like Nutella or date spread, creating … Read more

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Desserts

Sticky Soy-Garlic Adobo Chicken Bowl

Main Courses

Sticky Soy-Garlic Adobo Chicken Bowl What cut of chicken is best for making an adobo chicken bowl? Bone-in, skin-on chicken thighs are the ideal choice. Thighs are naturally more flavorful and tender than breast meat because of their higher fat content and slightly darker meat, which holds up well during long simmering in the adobo sauce. The bones also contribute extra richness and depth to the sauce as it cooks, creating a more savory and satisfying dish. Skin-on thighs caramelize beautifully during searing, giving the finished adobo chicken bowl a glossy, slightly crisp exterior. Chicken breasts can be used as … Read more

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Chicken

Vegan Hamantaschen with Banana Marzipan and Biscoff

Desserts, Holidays

Vegan Hamantaschen with Banana Marzipan and Biscoff What type of flour is best for making vegan hamantaschen? All-purpose flour is ideal because it provides the right balance of structure and tenderness. All-purpose flour contains enough gluten to hold the triangular shape during baking while still allowing the cookies to remain soft and crumbly. Using only cake flour can make the dough too fragile, causing it to tear when folding around the filling. Conversely, bread flour can make the dough too tough and chewy, which is not desirable for these cookies. Blending in almond flour adds richness and a tender texture, … Read more

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Desserts / Holidays

Potato Noodles with Garlic-Chile Oil

Sides

Potato Noodles with Garlic-Chile Oil What type of potatoes work best for making the noodles? Russet potatoes are the ideal choice due to their high starch content and low moisture. The starch helps the noodles hold together when mashed and mixed with cornstarch, creating a smooth, pliable dough that won’t be sticky. Waxy potatoes like red or Yukon gold have more moisture and less starch, which can result in noodles that are gummy or fall apart during cooking. Selecting large, uniform russets ensures even baking and consistent texture. Baking the potatoes instead of boiling also concentrates their flavor and reduces … Read more

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Sides

Sushi Taco with Crispy Nori

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Sushi Taco with Crispy Nori How do I keep the nori shells crispy in a sushi taco? First, ensure the frying oil reaches and holds 350°F/180°C; oil that is too cool results in greasy, soggy batter. Fry the nori briefly, just until golden, and drain thoroughly on a rack rather than stacking, which traps steam. Avoid covering freshly fried shells, as condensation will soften the crust. During assembly, allow rice to cool slightly so excess steam does not transfer into the shell. Do not overload with sauce; drizzle sparingly to prevent structural breakdown. Serve immediately after filling. If holding briefly, … Read more

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Fish

Rich 4 Layer Chocolate Cake

Desserts

Rich 4 Layer Chocolate Cake Can I make the 4 layer chocolate cake in advance? This 4 layer chocolate cake is well suited for advance preparation because both the cake layers and the ganache benefit from resting time. The cake layers can be baked up to two days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, wrap each layer in plastic and then foil, and freeze for up to one month. Thaw overnight in the refrigerator before assembling. The ganache should be prepared at least four hours in advance to allow it … Read more

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Desserts

Grandma’s Tunisian Couscous

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Grandma’s Tunisian Couscous What makes Tunisian couscous different from other types of couscous? Tunisian couscous is distinguished by its seasoning profile, broth structure, and ingredient composition. Unlike Moroccan couscous, which is often lighter and sometimes slightly sweet, Tunisian couscous typically features a deeper, more robust broth built from sweet paprika, tomato paste, and hawaij or other warm spice blends. The color is usually redder due to the paprika and tomato base. Tunisian versions commonly include pumpkin or squash, cabbage, chickpeas, potatoes, and chicken drumsticks, creating a heartier and more vegetable-forward composition. The broth is often spicier and more concentrated. Additionally, … Read more

White Chocolate Pistachio Hamantaschen

Desserts, Holidays

White Chocolate Pistachio Hamantaschen What makes the dough hold its shape during baking? The dough structure relies on a balanced ratio of fat, flour, and finely ground oats. Butter or coconut oil provides richness and tenderness, but too much fat can cause spreading. The inclusion of all-purpose flour supplies gluten-forming proteins that create structure once hydrated and baked. Finely ground oats act as a stabilizer, absorbing moisture and reinforcing the dough so it remains pliable yet sturdy. Proper chilling is critical. When pistachio hamantaschen dough is refrigerated for at least two hours, the fat firms and the flour hydrates fully, … Read more

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Desserts / Holidays

Easy Stuffed Italian Frying Peppers with Rice

Main Courses, Appetizers, Sides

Easy Stuffed Italian Frying Peppers with Rice What type of rice works best for stuffed Italian frying peppers? For stuffed Italian frying peppers, long-grain rice is the best choice because it cooks evenly and maintains a firm texture, which prevents the filling from becoming mushy during the long baking process. Varieties like basmati or jasmine offer a slightly aromatic flavor and separate grains, making them ideal for stuffing peppers. Medium-grain rice can also be used if a slightly creamier texture is desired, but short-grain rice is generally avoided as it releases more starch and can make the peppers overly soft … Read more

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