This revamped icebox (refrigerator) cake is an untraditional dessert perfect for all of the warmer months most traditional meals — a nice trick to have up your sleeve.
Put store-bought gnocchi to good use, browning it for a mix of crispy outsides and chewy middles, then pairing with juicy tomatoes and melty, blistered pockets of mozzarella for even more crisp-tenderness.
Jiao yan xia, the classic Chinese dish, inspired these prawn rolls — peeled prawns are seasoned with salt and pepper, breaded with cornstarch and fried until crunchy before getting tucked into toasted rolls.
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you’ll envision this recipe.
Salty, sour and sweet flavours define chicken adobo, the national dish of the Philippines, and here, those same flavous and ingredients are applied to cauliflower for a vegetarian spin.