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Nom Nom Nom.
No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.
This is a delicious complement to holiday ham and turkey. Spread it on a grilled chicken sandwich or over the crust of a quiche before adding the filling. Straight from the jar, it makes a bold and spicy dip for egg rolls. Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at www.penzeys.com.
This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.
This recipe for sunflower seed bread is easy to make and is egg-free. Sunflower seeds and pumpkins seeds, and their oils, are very popular in Eastern Europe and find their way into savory items and desserts. Here's a larger photo of Eastern European sunflower seed bread.
If you can't find lemon verbena tea, use Lemon Zinger herbal tea.
With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches.
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
The jewel in the crown of khoreshes (traditional Persian saucy stews), fesenjan is a Rosh Hashanah treasure on many Iranian-Jewish tables. A blend of pomegranate and walnut giving way to an exquisite tango of tart and sweet, the sauce is served with duck—and less often, other poultry, veal, lamb, or meatballs, too—always accompanied by copious amounts of rice. Older recipes usually call for cooking the meat in the sauce, but I prefer to roast the duck separately; the flavors taste cleaner and there’s no fat to skim. Instead I add quinces to turn meltingly tender infused with the sauce, which is subtly sweetened with dates. If you can’t find duck breasts, fesenjan is also delicious served with grilled or roasted chicken thighs or whole ducklings; it can also stand up to grilled steak or roasted beef. This recipe makes quite a bit of the rich sauce, so you can dish it up Iranian-Jewish style: a generous amount of rice topped with sauce, along with a modest amount of duck. Or present it in typical American fashion to fewer guests, with more meat and less rice; freeze leftover sauce and pair it with grilled poultry or meat for a quick, celebratory meal in the future. Cook’s Note: I always taste nuts first to make sure they have not turned rancid. Once, as I started to prepare this fesenjan, I found out too late that my walnuts were stale, and had to substitute pecans. Their rich, slightly sweet edge married beautifully with the other ingredients, and even guests who find walnuts a tad too... read more The jewel in the crown of khoreshes (traditional Persian saucy stews), fesenjan is a Rosh Hashanah treasure on many Iranian-Jewish tables. A blend of pomegranate and walnut giving way to an exquisite tango of tart and sweet, the sauce is served with duck—and less often, other poultry, veal, lamb, or meatballs, too—always accompanied by copious amounts of rice. Older recipes usually call for cooking the meat in the sauce, but I prefer to roast the duck separately; the flavors taste cleaner and there’s no fat to skim. Instead I add quinces to turn meltingly tender infused with the sauce, which is subtly sweetened with dates. If you can’t find duck breasts, fesenjan is also delicious served with grilled or roasted chicken thighs or whole ducklings; it can also stand up to grilled steak or roasted beef. This recipe makes quite a bit of the rich sauce, so you can dish it up Iranian-Jewish style: a generous amount of rice topped with sauce, along with a modest amount of duck. Or present it in typical American fashion to fewer guests, with more meat and less rice; freeze leftover sauce and pair it with grilled poultry or meat for a quick, celebratory meal in the future.
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
This recipe goes with Cantonese Chicken with Vegetables
Shirred eggs baked in individual dishes with cream, butter, and cheddar cheese. Large Picture of Shirred Eggs
This simple dish uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for crispy slices of zucchini and squash.
This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings.
Thanksgiving dinner just isn't complete without this recipe for Pumpkin Pie.
Fresh tomatoes and spinach pair well with nutty Asiago and tangy feta cheese in this make-ahead dish that's great for lunch, brunch or dinner. Substitute Parmesan, Romano, or sharp provolone cheese for the Asiago, if you prefer. Presliced mushrooms and packaged spinach provide a head start. A single serving of this strata contains about a third of your daily calcium needs
Pastissada is an old Veronese stew that draws from Austro-Hungarian tradition (Verona was a part of the Empire for a long time) and brings goulash to mind. Most of the recipes I've seen call for horsemeat, but this one is beef based, and it might be nice with an Amarone. The recipe will serve 6.
Category Finalist, Sides and Salads. "My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes." —Elsie Gonto, Savannah, Georgia
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
More stew then soup, this meal-in-a-bowl is hearty, thick and impossibly satisfying.
We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic—shrimp smothered in a roux-thickened sauce of vegetables and spices—is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.
Three sugars go into these rolls: Granulated sweetens the dough, brown adds a light molasses flavor to the filling, and powdered sweetens the glaze. Use dental floss to make easy work of cutting the dough.
This penne pasta recipe is a simple way to bring Italian flavors to your dinner table. Serve with a green salad and garlic bread for a hearty, filling meal.
Moist, rich, and lightly spiced, this carrot cake received our Test Kitchens' highest rating. We call for a metal baking pan for the cake; if you use a glass baking dish, which conducts heat better than metal, decrease the baking temperature to 325°, and begin checking for doneness after 25 minutes. For the best frosting consistency, use softened butter and cold cream cheese, and add the powdered sugar in batches.
We've loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.
No candy pieces here. These thumbprint cookies are filled with chocolate ganache.
Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.
This recipe goes with Beef Tenderloin Cocktail Sandwiches With Flavored Butters
Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.
Time: 25 minutes. The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil.
Prep: 10 min., Cook: 15 min., Chill: 3 hr. This melt-in-your-mouth soft custard is a traditional English favorite. This recipe goes with Lemon Mousse Tart, Lemon Velvet Tart
Cat got your tongue? You'll be happy it did when you taste these whimsically-named French butter cookies.
Prep: 5 min., Cook: 2 min. This hearty dish is the perfect answer for a meatless main-dish choice and doubles perfectly.
Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
Total Antioxidant Capacity: 4,498. Small red beans topped the antioxidant list. If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first. Add the remaining ingredients and simmer until vegetables are tender.
Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other torte requiring a no-fail sponge cake. Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake
In a traditional trifle, liqueur moistens cake that's layered with custard and fruit. In our lighter, parfait-like version, we used the sweet juice from mashed blackberries and blueberries to soak into the cake and lime zest to flavor the whipped topping. Fresh strawberries and raspberries will also work well in this recipe.
This recipe goes with Grits Bruschetta with Tomato Salsa. This recipe goes with Grits Bruschetta with Tomato Salsa
Time: 30 minutes. Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky flavor.
In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of soups, curries, and even sweet dishes. Here they are combined with a lightly curried soup that makes for a wonderful vegetarian/vegan entree - similar to those served at Thai or Vietnamese restaurants throughout North America. The addition of lemongrass makes it particularly healthy - great for chasing away cold & flu bugs. This soup is wonderful on its own, or serve it like they do in Thailand: with plain steamed rice or noodles on the side. Enjoy!