Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.
A simple frangipane filling tucks into layers of puff pastry in this French cake traditionally served for Epiphany. For a taste of Paris in the middle of winter, there’s nothing more classic ...
New England has a long history of fish cakes for supper, first made with salt cod, and later with leftover cod or haddock. The idea is that you can stretch the fish by mixing it with mashed potato ...
NEW ORLEANS — King Cake season is getting a taste of New Orleans nostalgia as Hubig's Pies enters the market. Hubig's Pies owner Andrew Ramsey announced Monday that the iconic New Orleans brand ...
Take a deep dive into the heart of fish cake mass production factory, where traditional recipes meet modern efficiency. Watch the crafting of authentic shrimp rolls and savor the flavors of ...
Start the year off with an old-fashioned favorite. The dark brown sugar is what gives this cake its characteristically deep, molasses flavor. If all you have is light brown sugar, it will work in a ...
This gingerbread cake — with a swoop of molasses frosting — is rich and complex in flavor. It’s also a snap to make. By Mia Leimkuhler Jessica B. Harris’s holiday gingerbread cake with ...