A casserole favorite adapted to the slow cooker. You can easily make this with beef or chorizo: brown ground beef seasoned with salt and pepper, or the sausage, in a pan—the most important thing is to render as much fat as possible—and just replace the chicken. Or really change it up and substitute drained canned beans. So versatile!
You’re probably thinking that it’s way too hard to make really good doughnuts at home, but in fact you can make incredibly delicious doughnuts in less time than it would take to drive to the doughnut shop! The kids will love to decorate them with their favorite sprinkles after dipping them in the chocolate glaze.
Yield: 18 to 24 doughnuts, depending on the size of your cutter
The Vietnamese version of egg rolls is slightly different from its Chinese cousin. Rather than being stuffed with meat and cabbage, they’re filled with a combination of pork, shrimp, and cellophane noodles. They’re traditionally made with rice paper wrappers, which gives them a light, crispy skin. The rice paper wrappers can be a little difficult to work with because they have a tendency to bubble up while frying, but they’re well worth the effort. If you are unable to find rice paper wrappers, you can use the egg roll or spring roll wrappers sold in the supermarket, but note that the texture will be completely different.
Fish tacos are always a hit—whether served from taco trucks, roadside shacks, your neighborhood Mexican restaurant, or the comfort of your own home. Crispy battered fish make the best tacos—look for the freshest fish you can find. A flaky whitefish such as grouper, cod, haddock, or flounder works best.
Every spring, in the Lakeview neighborhood of New Orleans, thousands flock to the Greek Fest. There you can dance until weary, toast your dance partner with ouzo, and enjoy spit-roasted lamb, spanakopita, Greek salads, moussaka, baklava sundaes, and something they call “Greek Fries.” This is my version, in which crisp fries are sprinkled with Greek herbs, lemon zest, crushed red pepper, and a just-right amount of salty feta cheese.
Pot de crème is a French dessert, literally translated as “pot of cream.” Pots de crème are small custards that are not usually as firm as a flan or a crème caramel, and for this reason they are cooked in individual pot de crème pots or ramekins. I suggest using a high-quality white chocolate for this recipe for the best results. If you happen not to like white chocolate, you can easily substitute semisweet or bittersweet chocolate.
Everybody loves s’mores—they’re an all- American classic! This s’mores pudding, made with milk chocolate, is topped with ooey-gooey toasted marshmallows and crushed graham crackers. Your kids will love you for this one.