The unexpected addition of mashed potatoes adds an exceptional creaminess to dark chocolate fudge in this recipe adapted from Patty Pinner's cookbook <em><a href="http://www.amazon.com/gp/product/1580087981/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1580087981&linkCode=as2&tag=saveur-20">Sweets</a></em>.
While many cultures celebrate All Saints' Day, Guatemala is the only country to celebrate with fiambre, a special composed salad of up to 50 ingredients (chicken, sausage, capers, gherkins, beets, asparagus, palm tree blossoms, and more) that families spend days preparing. It originated from the practice of visiting the graves of relatives with food offerings—over time, the dozens of smaller dishes evolved into a single enormous cold salad. With a dish this large and complex, you need little else to round out your feast than fresh Guatemalan-style bread and celebratory drinks. See the menu »
The dried spices in this complex, coconut-enriched Thai curry from chef Andy Ricker of Pok Pok reveal its South Asian origins. Ricker's advice: "Follow the recipe exactly the first time, then adjust the seasonings and the coconut milk. Put your stamp on it. After all, that's what the Thai do." See the recipe »