Nashua Area News - Part 2

Peeps are probably the most iconic Easter candy, and even if you don’t actually like eating them, they’re undeniably adorable in their brightly colored marshmallow chick and bunny guises. To learn how to make these little creatures from scratch, Guillermo visited chef and author, Michelle Doll at NY Cake, where sugar magic happens every day. Marshmallows are a really fun type of edible craft, and Michelle is an expert at creating beautiful treats. Beyond Easter (or any other holiday for that matter), when you're making edible marshmallow art, shapes and colors go as far as your creativity will take you.

These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.

Store-bought hummus is convenient but you haven't lived until you've made your own. For this episode of Chow-To, we visit chef Eden Grinshpan at her Middle Eastern-inspired restaurant DEZ in New York City to find out how to make hummus that is way better than the kind you'll find in a store. Guillermo and Eden make a traditional version, and then, to make things more interesting, they take it to the next level with Eden’s signature Beet Meze. This delicious vegan, gluten-free, protein-packed base is easier to make than most people think.

It’s unfair how little presence Iranian food has in the restaurant world. A cuisine as sophisticated and influential deserves the spotlight, and food explorers should have the opportunity to try Persian flavors and ingredients in all their glory. In this episode, Guillermo visits Sofreh in Brooklyn, and meets chef and owner Nasim Alikhani, to learn how to make her version of a traditional North Iranian bean and dill stew (baghali ghatogh). This recipe makes it easy for home cooks to introduce Iranian flavors and techniques into their kitchens. Move over chickpea stew! This hearty dish has the potential to become the next "It" recipe. The stew is completely vegan, and with the addition of a poached egg on top, you can make this a crowd-pleaser.

Ready for the premiere of the CBS All Access Twilight Zone revival? We have the perfect cocktail for your premiere party. Escape to another dimension with this black and white cocktail, and journey into a wondrous land of imagination. Next stop, the Twilight Zone!

We dressed a classic margarita for the red carpet just in time for your Oscar viewing parties. A little gold and some bubbles are the perfect accessories this year.

Make this patriotic beer berry punch, inspired by the New England Patriots, for your Super Bowl party. And check out more Super Bowl cocktails in case you're rooting for the Rams.

Superfood fads come and go, but the moringa plant (often referred to as the "miracle tree") has been used for centuries in countries like India for its alleged health benefits, including healing and cleaning wounds, preventing cancer, and potentially treating depression. For this episode, Guillermo visits Pondicheri in NYC, one of the first restaurants in the city to include moringa on their menu, to learn more about the green powder, and use it to prepare ice cream!