Lard

• Sopapilla
• Topping

You'll fall in love with these airy Mexican donuts topped with a crunchy cinnamon sugar topping! The donuts themselves aren't overly sweet, but the topping and a touch of honey make them a true treat. Enjoy these sopapillas warm. read more

• Dough
• Filling for empanadas
• Aioli sauce

Crispy Mexican pastries filled with a spicy ground beef and bell pepper filling are deep-fried until golden brown and served as an appetizer with homemade aioli. They can be made with store-bought dough or homemade. read more

Har gow is a popular dim sum dish in China. These shrimp dumplings are known for their slightly chewy, translucent dough, orange shrimp filling, and numerous tiny folds, considered a reflection of the chef's skill: read more

No dim sum table is complete without siu mai, open-topped dumplings. While the filling recipe varies from restaurant to restaurant, pork and shrimp siu mai are particularly popular. Soaking pork belly and shrimp in a solution with - read more

Prepare homemade Mexican chorizo ​​sausage specifically for the filling of this quesadilla. Simply mix ground pork with traditional Mexican chorizo ​​spices: ancho chili, cumin, paprika, dried oregano, a pinch of cinnamon, and... read more

Carnitas is a Mexican dish made in one pot by slowly simmering pork in butter or lard with spices. After a while, you'll see the meat transition from braising to frying, and the tender pieces of pork become coated with... read more

• Spice mix
• Marinade
• Breading
• Sausage

Chicken breast is rubbed with a spice mixture and paprika and marinated for an hour in a fermented milk marinade. It's then coated in cornflake breading and baked until crispy. The inside is incredibly juicy and tender. read more

• Chicken wings
• Hot sauce

Chicken wings are baked in a spiced fat and then deep-fried until crispy, resulting in super-juicy and delicious flavor. But what sets them apart from other wings is the special, fiery "Torch" sauce with "Ghost" pepper, considered one of the best... read more

• Pork
• Pickled red onions

This simple and delicious slow cooker carnitas recipe will impress any taco lover. Once the meat is done, pan-fry it until crispy just before serving. And don't forget the marinated... read more

"For Day of the Dead, we decided to make some labor-intensive tamales and have a 'tamalada,' where the whole family gathers in the kitchen to make tamales. It gives us a chance to all gather to celebrate and honor our ancestors, and at the end of the day, read more

• Cake
• Filling

Ask the people of Pie Town what to order at Michael Rawle's Good Pie Cafe, and they'll suggest the New Mexico apple pie. It's basically New Mexico in a pie: green chiles, pine nuts, and the state flag adorning the dough. read more

• Warp
• Apples

If you're planning to serve apple pie for a holiday, bake it two weeks in advance, put it in the freezer, and forget about it until just before serving. To ensure the pie tastes as good as freshly baked, defrost it overnight in - read more

• Fried flatbread

These tacos are very popular at Native American festivals in the United States. They originated in the Southwest in the late 19th century thanks to the ingenuity of Native Americans in using the ingredients they had at hand. The main ingredient in these tacos is read more

• Pork
• Ancho pepper salsa
• Corn dough

There are many reasons to get the whole family together, and one of them is making tamales, which requires an extra pair of hands. This dish has long been associated with holidays in Mexico, especially Christmas, but the tradition is read more

• Chicken
• Gravy

To make this dish, chicken thighs are double-breaded and deep-fried until super-crispy on the outside and juicy and tender on the inside. It's recommended to use a deep-fry thermometer to maintain proper temperature. read more

This casserole differs from the traditional American bread stuffing for turkey in both its ingredients and appearance, but as a side dish for roasted poultry, it's no less magnificent. The side dish is prepared in the style of the Mesoamerican dish, corn tamales. read more

• Cake
• Filling

Pecan pie is a traditional American dessert, typically served at Thanksgiving and other fall and winter holidays. Its crumbly, tender crust and soft, caramel-like custard filling with crispy... read more

These crispy potato pancakes get their delicious vibrant color and rich flavor from the addition of grated beets and carrots. Latkes are traditionally fried in chicken schmaltz, but you can use vegetable oil instead. Fry - read more

• Dough
• Filling
• Gravy

These soft, airy knishes are filled with all the ingredients of a classic chicken soup. "The best thing about my grandmother Celia's chicken soup was how tender the chicken was, no matter how long she cooked it," read more

• Braised pork
• Corn dough

Although tamales can be made year-round, these Mesoamerican corn rolls are traditionally served during holidays. The fillings can vary—chicken, pork, or beef—to suit everyone's tastes. All are quite popular. This recipe features... read more

Creamed corn is a popular side dish in Southern American cuisine, served with seafood or chicken, or eaten on its own as an appetizer. Fresh corn, preferably young, is used. After cutting the kernels, scrape them with a knife. read more

Biscochitos are crisp, shortbread-like cookies with a wonderful anise and cinnamon flavor, a traditional New Mexico pastry. Bobby picked up the recipe after visiting Albuquerque. The dough for biscochitos is kneaded... read more

• Meat filling
• Wrapper
• Corn dough

Tamales are a traditional Mesoamerican dish, dating back to the ancient Aztecs. Pieces of cornmeal dough were wrapped in dried corn husks and boiled. Today, tamales are most often filled with meat, as in this recipe. Shredded - read more

This is a traditional French sautéed mixture of flour and fat, used to thicken many sauces and gravies. You can use butter or, if available, rendered fat. The mixture is sautéed over medium heat. read more

These corn tortillas are very popular in the southern United States. They are easy to make, fried in a pan, and are great for breakfast. The corn tortilla dough can be stored in the refrigerator for several days. It is very convenient to mix it up the night before and then eat it in the morning. read more

A slow cooker is a lifesaver when you need to quickly make dried bean soup. Mix it with sautéed onions, sweet and hot peppers, sprinkle with spices, pour in the broth, and cook in a pressure cooker. When the soup is ready, blend it and... read more

Everyone loves perfect fried potatoes, evenly coated with a golden, crispy crust on all sides and tender, almost creamy, inside. But that's not always the case in a frying pan. A great way to prepare them is read more

Hot Buffalo wings have been considered one of the most coveted and popular beer snacks in America and abroad for many years. There are countless ways to prepare them, and the result is crispy, fatty, spicy, and incredibly delicious chicken wings. read more

To make this gravy, you don't have to roast the meat or chicken to use its delicious juices. It can be made with any fat you have on hand. This could be lard, vegetable oil, or even rendered fat from frying. read more

Learn the simple steps to making a butter and flour roux—it'll add depth, vibrant color, and, most importantly, gumbo flavor to your soups and sauces. read more

Linguica (Portuguese: linguiça) is a traditional Portuguese pork sausage with a vibrant flavor of garlic and paprika. Azorean immigrants brought the recipe to the United States, and it is popular wherever Portuguese immigrants live, especially in read more

The Mexican state of Sonora is considered the birthplace of the delicious pastry called Coyotes, a hybrid of a cookie and a pastry. Traditional Coyotes, baked in Sonora, consist of two layers of cookie dough sandwiching a delicious brown filling. read more

• Pambaz buns
• Chicken sandwich
• Red salsa (Salsa roja)

Make miniature Mexican-style sandwiches using pambaso buns stuffed with chicken and a spicy red salsa. Red salsa, or salsa roja, is a traditional and one of the most popular sauces in Mexican cuisine. It's made from tomatoes, - read more

Among the many different puddings, Yorkshire pudding stands out because it's not a dessert at all, but rather a bread to accompany a hot meal. It's a battered cake-shaped pastry baked in the oven with a hollow center. To ensure Yorkshire puddings rise and take on a... read more

What could be more delicious than homemade bread? Especially if you don't have to mess around with kneading dough, why not treat yourself? A few tricks make the process simple, and you can experiment with the final result, creating a unique crust. read more

• Donuts
• Salsa

Sopapillas, popular in Latin America, are also often prepared in the United States, especially in the southwestern border states, whose culinary traditions are influenced by Mexican cuisine. However, unlike Latin American sopapillas, which are primarily... read more

Sopaipillas (Spanish: sopaipilla) are a popular treat in Latin American countries, where they are sold on every corner. Sopapillas are traditionally made from flour, baking powder or yeast, fat, and a small amount of sugar. The dough is cut into read more

• Pancakes
• Brown chicken broth

The Italian name of this soup literally means "pancakes in broth." So the basic ingredients of this dish are immediately clear, and it's quite simple to prepare, but no less delicious. A replacement for the usual noodle soup – these delicate cheese-based ones – read more

Detailed recipe with photos.

Detailed recipe with photos.

• Gribenes (cracklings) with shiitake:

Detailed soup recipe with photos. - read more

Detailed recipe with photos.

• Chicken broth:
• Kneidlach (dumplings):

Detailed recipe with photos.

With a supercharged combination of shortening and butter, Ree Drummond's cookies are crisp and rich with the creamy flavor we love about shortbread. read more

• Pie base:
• Nut filling:

The pie is made with a shortbread crust (using butter and shortening), which results in a flavorful and crumbly texture. This nutty dessert, based on a recipe from the cooking show "At Ree Drummond's Ranch," can be made in advance, 1-2 days. read more

A detailed recipe for making homemade bread with photos. read more

• Berry sauce:
• Apples and pears in syrup:

Detailed recipe with photos.

Detailed recipe with photos.

• For the test:
• For the spinach filling:

Detailed recipe with photos.

• Savory pie base:

Detailed recipe with photos.

Detailed recipe with photos.

• Sauce:
• Vegetables:

Detailed recipe with photos.

• Cake
• Sofrito
• Moyo sour cream sauce

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

These delicate pancakes from Modena are made with very fine flour. The filling is made from Italian pancetta (bacon from pork belly), with the addition of Parmesan and rosemary. read more

• Thin pizza dough:

Detailed recipe with photos.

• Pizza dough
• Tomato sauce
• Filling

Detailed recipe with photos.

• Kneidlach (Klöcki):
• Soup:
• Sofrito:

The walnut-sized tidbit in this Sephardic soup is kneidlach – boiled dumplings with parsley, added to the soup along with a sofrito of fresh bell peppers, grape tomatoes and fragrant cilantro. read more

• For the test:
• For the sauce:
• For the filling:

This rich, layered egg pie is made with ground pork, fresh herbs, and three types of cheese. Bobby Flay's quiche is best served with a nutty pesto sauce, along with Parmesan cheese and jalapeño peppers for a spicy kick. read more

• For dry marinade:
• For the batter:
• Poultry coating mixture:

Deep-fried chicken in a spicy sauce from Hattie B's Hot Chicken on Broadway in New York City. read more

Recipe for making tortillas from wheat flour. - read more

A recipe for making Mexican corn flour tortillas at home. read more

Detailed recipe with photos.

Detailed recipe with photos.