Stephanie says

Corn cake stuffed with beans and cheese, fresh salsa, and a tart coleslaw.  Yum! Not that pretty to photograph - delicious anyway.  Randomly finding two pupasas recipes caught my notice.  So I cooked some up.       Recipe from Food and Wine Magazine, May 2023   Total time:    45 minutes.     Serves 4 to 6   An El Salvadorian street-food staple, these pupusas are stuffed with creamy refried beans and melty cheese.    Hot water increases the absorption of the masa, ensuring soft and tender pupusas.    Chopped spinach can be swapped for the refried beans.    2 ¾ cup instant masa harina, such as Maseca, (about 11 ¾ oz) 1 ½ tsp fine sea salt 2 ¾ cups boiling water, divided 1 lb low-moisture mozzarella, shredded (about 4 cups) 2/3 cup canned black or red refried beans ½ cup cold water 2 TBL oil, plus more for skillet Curtido and Salsa de Tomate Fresh cilantro leaves for garnish   1.  ...

White beans and pork sausage with pistachio lemon crumble  From Food & Wine Magazine  Active 30 minutes.  Total 1 hour 5 minutes. Serves 4 1 large lemon 1/2 cup plus 1 TBL evoo, divided 1 medium red onion, cut through core into 8 wedges 1 small fennel bulb, cut into 4 wedges 4 (4 oz bratwursts, pricked all over using tip of a small knife 3 medium garlic cloves, thinly sliced (about 1 TBL) 1 medium Chile de arbor, broken into small pieces 1/2 cup dry white wine 2 (15.5 oz) cans cannellini beans, drained and rinsed  1 cup chicken broth 1 tsp kosher salt, divided 1/2 cup finely chopped Sicilian pistachios 1/2 cup finely chopped mixed tender herbs (such as flat-leaf parsley, chives and mint) Preheat oven to 425 degrees.  Using a vegetable peeler, remove wide (3 -x 1/2 inch) strips of peel from half of lemon; set aside 3 TBL juice in a small bowl.  Reserve any extra juice for another use. Heat 3 TBL oil in a deep, large ovenproof skillet over medium-high h...