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Tempura, crunchy rice and crab rangoon add sizzle and crunch to wake you out of a new year of cold and rainy days.
All the classic Thanksgiving recipes you’ll ever need for roast turkey, soft and buttery dinner rolls, creamy potatoes, bright cranberry sauce and two kinds of stuffing (vegan or not) plus three stellar pies.
Tiki bar culture is on an upswing. But have we considered the food? Crab rangoon, “coco†shrimp and sweet-and-sour pork defined tiki restaurant menus in the mid-century — they’re best when prepared at home.
Scallions add green freshness to these traditionally rich cream cheese and crab appetizers, here spiked with extra seasonings and fried to a shattering crisp.
Pineapple and rum spiked a ketchup-based sauce that glazes pork tenderloins in this twist on the classic tiki restaurant appetizer.
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Vermicelli rice noodles fry up crisp and brittle to coat shrimp in what is likely the original rendition of the popular coconut shrimp tiki restaurant appetizer.
Easy, warming comfort food and cozy baking recipes to kick off an unseasonably cool start to autumn in Southern California.
Big bowls of salad, teeming with vegetables, fruits and cheese, take a lunchtime staple to nighttime during end-of-summer cooking.
Cocoa and sugar form a bittersweet, syrupy filling for this Hungarian sweet yeasted bread topped with lots of crunchy crumb topping.
With a bittersweet cocoa powder filling and a crunchy crumb topping, kokosh is a Hungarian Jewish cake that predates babka and makes for the perfect treat to break the fast on Yom Kippur.
