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Venezuelan empanadas are made of corn meal, which makes them totally different from the rest. They can be filled with pretty much anything, but these in particular taste like the Caribbean itself. Ñomi!
This recipe is part of a series of illustrated Venezuelan recipes I've been working on.
Nutritional yeast has a cheesy/nutty flavour which makes it a popular cheese substitute for vegans. Although I'm not vegan (see: butter), this popcorn topping is helping me to recover from a student-days D*ritos addiction. (Tip: A 3 quart saucepan works well for a smaller batch, a 5 quart or bigger pot/dutch oven for a double batch).
Here in Quebec where I live, "maïs" as we call it in French has just appeared in the local markets and I would eat it everyday! This salad is SO simple and fresh which is exactly what we need and crave for hot summer days.
Laurence aka. Laucolo