Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.
These cheesy arepas are based on a recipe for the Colombian-style ones, which are distinguished from their Venezuelan counterparts by their flatter, larger shape and the fact that they can be made with yellow—as opposed to white— corn.
I live for lazy weekends. Sleeping in, coffee in bed, and a breakfast I barely have to put any effort into is my idea of heaven. You can start this recipe the night before and finish the next morning— all you have to do is roll out of bed and turn on the waffle iron! […]
Carla Bartolucci, author of Einkorn: Recipes for Nature’s Original Wheat, calls this New York–Style Pizza to distinguish it from Italy’s Neapolitan pizza. See Faith’s review of Einkorn to learn more about Carla and this ancient grain.