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A space to learn, know and discover new food, ways of preparation, culture and tradition. Cooking classes that go beyond A, B, C of how to cook and look forward to the basic knowledge of what to cook, and why. Following the step by step of simple recipes we will be knitting a story involving our way of eating, social trends and personal habits.
On 10 November 2007, in celebration of National Pupusa Day, the Secretary of Culture organized a fair in the capital park in which they would make the world's biggest pupusa. The pupusa was 3.15 meters (10.3 ft) in diameter and was made with 200 pounds (91 kg) of masa, 40 pounds (18 kg) of cheese, and 40 pounds of chicharrón. It fed 5,000 people.
The creamy dip and the pretzel ring bake together, making this two-in-one party party snack almost too easy to make and share. Get the Pretzel Ring Beer Cheese Dip recipe .
Try these easy, delicious Super Bowl snacks for your game day party this year. These appetizers include wings, nachos, so many delicious dips, and more.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
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Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough that comes from ground nixtamalized maize.It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.
Cook until they are al dente; this should take 10 to 15 minutes. Season and serve: Before serving, taste the soup and adjust the seasoning by adding salt and pepper.