Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling Sicilian cannoli. This recipe comes from cookbook author Nick Malgieri. Get the recipe for Sicilian Cannoli »
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010).
If you can’t find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. Get the recipe for Pão de Queijo »
This hearty soup is made with cassava, beef, chicken, and pork.
Don’t sweat the folding technique for this chewy, tomato and cheese pie. “The uglier your scaccia looks, the better it tastes,” says Roberta Corradin, who gave us the recipe. See Recipe For Tomato and Cheese Pie »Landon Nordeman
Serve these chewy dessert squares in shallow bowls, with a pitcher of cream to be poured over the top.
Maple Sugar Pie
When making this recipe for tarte au sucre d’erable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. See the recipe for Maple Sugar Pie »
Forget the sours of your teenage years; this sophisticated update uses maple syrup to temper rye whiskey, with fresh lemon and orange juices to brighten things up. Maple Rye Sour »
