I know you’re probably thinking, bean candy? That doesn’t sound too good. I was doubtful, too, but I was pleasantly surprised and excited about this wonderful recipe. I am deeply grateful to our dear family friend Amado for getting this recipe that came from his friend. The beans are cooked with cinnamon, puréed, and cooked again with orange juice and sugar. After awhile of stirring, the flavors begin to come together and a wonderful chest nutlike texture is achieved. The paste is then formed into balls and rolled in sugar. I love giving it to people to try and guess what the main ingredient is. Although only one person out of about thirty is able to guess, they all really like it. The original recipe is made with dark raisins, but I prefer to use currants.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.