Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
Breads like Banana-Nut have won over the taste buds of many, and former WIS News 10 anchor Scott Hawkin's Banana Rasberry Bread makes over an old favorite. More >>
The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.More >>
Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.More >>
These four veggie burgers are worthy occupants of any bun -- no faux-meat here, just fantastically delicious combinations of beans, vegetables, legumes, and grains.More >>
These four veggie burgers are worthy occupants of any bun -- no faux-meat here, just fantastically delicious combinations of beans, vegetables, legumes, and grains.More >>
The process called maceration softens fruit and imparts flavor, transforming even less-than-perfect berries and stone fruit into something worthy of dessert.More >>
The process called maceration softens fruit and imparts flavor, transforming even less-than-perfect berries and stone fruit into something worthy of dessert.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
Until the early 1990s, the capital of Nigeria was Lagos, which had also been the country's main port of entry for British colonizers, migrants, and traders.
As a result, the city's food culture incorporates spices, seasonings, and cooking methods that appeal to the range of tastes to be found — not to mention brings into play products and ingredients that came to Lagos as a result of British trade.
Spicy meat pies, a popular snack food in Lagos, are emblematic of this fusion of cultures: savory pastries filled with meat, vegetables, and potato were originally introduced to Nigeria in the form of the decidedly British Cornish pasties, but over the years have evolved to dovetail with the Lagosian palate, with a fiery, flavorful blend of curry powder and cayenne pepper added to the mix.
In their spicy form, these pies are a staple in Lagos: they're sold roadside, are a constant item at celebratory events as ipanu (finger food), and turn up often on both fine dining and fast-food menus.
Traditionally, the pastry crust is designed to be quite sturdy; in the version I make, which doesn't have to hold up to fast-food fryers or bulk transportation, I lighten things up with a buttery, flaky and better-tasting crust.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
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