All in Recipes
Sweet potato hand pies with collard greens, spiced black beans and goat cheese in a buttery crust.
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.
White Peaches Wrapped in Cream Biscuits, by Ellen Gray
Potato Cheddar Pierogi
Sweet potato empanadas with pineapple and coconut, inspired by a recipe for a community cookbook in South Texas.