This recipe is adapted from Chilean chef Christian Correa. Sopaipillas are a kind of Chilean doughnut usually served with sugar and cinnamon, although he has turned it into an elegant dessert. Combine ...

It was nothing short of a revelation. Sopaipillas — those pillows of deep-fried dough so often drizzled with honey and served as dessert at Tex-Mex restaurants — needn’t be sweet. The fried pockets ...

Instructions: Preheat oven to 375 degrees. Combine ¼ cup sugar and cinnamon in a small bowl, set aside. Unroll one can of crescent rolls and placed on the bottom of a 9-by-13-inch baking dish. Spread ...

Add yeast to warm water, stir to dissolve and set aside. Need a news break? Check out the all new PLAY hub with puzzles, games and more! Bring milk to a boil in a small saucepan over medium heat; ...

It was nothing short of a revelation. Sopaipillas - those pillows of deep-fried dough so often drizzled with honey and served as dessert at Tex-Mex restaurants - needn't be sweet. The fried pockets ...

Tacos may be the star of the show today, but we’re turning up the flavor with a delicious twist: sopaipillas. These thick, handmade corn masa rounds topped with savory fillings are a beloved staple in ...

It's 3 p.m., you're on the home stretch of your work day, and all you need is a little flavorful boost to make it through. There is something deeply satisfying about a midday munch to replenish your ...

My favorite thing about making breads that yield more than one loaf or boule or tortilla or whatever is the chance for multiple experiments at once. So this weekend, I put on my lab coat -- read: ...

LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. Carolyn M. Smith shares this sopapilla recipe in response to a request by Richard Swanigan. “I ...

Connie Ricci, a former Antonito High School student, and Eleanor West, who used to teach there, teamed up at the start of 2020 and put up their own money to get the Antonito Class of 1986 Cookbook ...

Instructions: Heat oven to 350 degrees. Spray bottom of 9-by-13-inch baking pan with vegetable spray, such as Pam. Open one can of rolls and lay dough flat on bottom of pan, pressing seams together.

It was nothing short of a revelation. Sopaipillas — those pillows of deep-fried dough so often drizzled with honey and served as dessert at Tex-Mex restaurants — needn’t be sweet. The fried pockets ...