4 cups all-purpose flour, plus additional for rolling dough
4 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, cold and cubed
2 large eggs
2 tablespoons white vinegar
1/3 to 2/3 cup cold water
1/2 teaspoon chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 jalapenos, stemmed, seeded and finely diced
3 to 4 medium sweet potatoes, cooked and mashed
Two 15-ounce cans black beans, rinsed and drained
1 cup Greek yogurt
3 tablespoons lemon juice plus 1 tablespoon lemon zest
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 large egg, lightly beaten
Instructions for freezing: Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks. Instructions for reheating: Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.