Eastern North Carolina barbecue carnitas and sweet local corn stuffed into a gluten-free empanada dough.
“WHAT’S IN YOUR POCKET?”
“WHAT’S IN YOUR POCKET?”
Eastern North Carolina barbecue carnitas and sweet local corn stuffed into a gluten-free empanada dough.
We used Sandra Gutierrez’s cornmeal and cassava gluten-free empanada dough recipe from her book “Empanadas: The Hand-Held Pies of Latin America” to make perfect Eastern Carolina BBQ Carnitas pockets.
Okra and tomato dumplings are an easy way to use leftover Summer produce, especially when you pack them into a dumpling wrapper with cheese and tomatoes.
New Jersey White Peaches Wrapped in Cream Biscuits, by No More Mr. Nice Pie’s Ellen Gray
Kariman Allam, an immigrant from Egypt living in North Carolina, shares her riff on her family recipe for qatayef, which she makes during the month of Ramadan. This sweetened cheese or nut-filled dumpling takes on a banana filling as one of her family’s favorite flavors.
Sweet potato empanadas with pineapple and coconut, inspired by a recipe for a community cookbook in South Texas.
