Panzanella Salad with Roasted Green Beans
Day old bread and soft tomatoes get a new delicious life and make for a great make-ahead dish. Another variation of Insalata di Pane, a venerable Italian classic.
Day old bread and soft tomatoes get a new delicious life and make for a great make-ahead dish. Another variation of Insalata di Pane, a venerable Italian classic.
Shakshuka, it’s fun to say, to make and above all to eat. The word shakshuka comes from the Arab language, and means “a haphazard mixture” or “mixed up.”
For many, okra falls into the category love-it or hate-it. Roasting okra, brings out its natural sweet and slight grassy taste and reduces the “sliminess”. This native of Africa is the star in many dishes of the Southern cuisine in the US.
French Puy lentils or their counterparts, the Italian Castelluccio lentils, are considered by many the best. They are smaller and firmer than the brown lentils and the choice in dishes where the lentils need to keep their shape like salads and side dishes. This simple dish is elevated by the piquant spices “a la marocaine”.
A satisfying meal, perfect for vegetable lovers. The blue cheese dressing, is just the right sidekick.
Frittatas are much like a quiche without a crust. They are great as an appetizer, light lunch or a bit more substantial course when served with a side of your favorite veggie or salad greens. Goat’s cheese adds a tangy note the freshness of new season asparagus.
Pasta con Baccalà e Finocchio, a venerable recipe form the Roman-Jewish cuisine. Salting changes the nature of the fish. Even after desalting, the fish has a firm and distinctive texture, a fortified and particularly tasty version of itself.
Wax beans or yellow beans are a relative of the better known green beans. The lack of chlorophyll is responsible for their nice bright color. They taste the same, thus you may substitute them with their green counterparts. A sunny choice for the golden days of summer.
A tasty and versatile dish for many occasions. Easy to prepare. Great as a hot or cold appetizer, brunch mezze or light lunch choice. A drizzle of balsamic glaze adds a rich chocolaty color and a savory tangy zest.
An appealing and delicious choice for a summer cookout. Amazingly simple to prepare and the best of all in less than 30 minutes.
Garbanzos con Espinacas is a “raciones” dish from Seville, very popular during Lent. The addition of dried fruits, in this case dried raisins, is a reminder of the Arab influence in the Andalusian cuisine. Best of all it can be prepared within 30 minutes – muy conveniente!
Ensopado de Bacalhau e Camarão is a beloved recipe in Portugal. There are many variations for this comforting, soul warming food for gray winter days. Above all simple to make and very tasty.
Salt cod fish and Chorizo are popular features in the Portuguese and Spanish cuisine frequently using the same ingredients but in a different way. In this version, chickpeas play the sidekick instead of potatoes.
Load your plate with colors and layers of flavor. Perfectly roasted cauliflower florets, juicy cherry tomatoes, a slightly peppery arugula, and pancetta make this a notable pasta dish. Comfort food pure and simple, the right recipe for a pasta night.
A hearty meal which makes good use of any vegetables you might have on hand. You can use any reasonably sharp melting cheese to obtain a velvety texture.
A nice and moist cake with a tropical twist of toasted coconut and tangy lemon-coconut milk glaze. Perfect with a freshly brewed tea or coffee. A rainy afternoon pick-me-upper for sure!
This fragrant and quick salad with a spicy kick is traditionally made with preserved lemons. They add an aromatic lemony tang to the carrots’ sweetness. Preserved lemons, a popular condiment in the North Africa cuisine, can be bought at Amazon, Walmart or Middle Eastern specialty stores.
Menestra de Legumbres, a specialty from Navarra is a good example of the Cocina Norteña of Spain. I love to prepare this recipe as a main dish with poached eggs on top. I use whatever veggies I have on hand. A heartwarming dish.
Brussels sprouts are very versatile and are at its best in the winter time. Together with a creamy Gorgonzola sauce they are a great alternative to meat laden pasta sauces.
Having lived in Germany for a while I encountered many variations of this traditional dish.This one is the favorite of mine and always a “hit” to bring and share at parties and BBQs. Some details to watch: Use Golden Yukon potatoes, not baking potatoes, like Idaho or Russet and do not slice them too thin.
Torta de Ameixas e Amêndoas, a lovely recipe from the Confeitaria Tavi in Oporto. The original recipe uses fresh plums or apricots in season, but it works equally well with dried ones. Serve with crème fraîche.
A light and fruity cake, studded with juicy nectarines that comes easily together. Terrific on its own, irresistible with icing sugar on top and a dollop of cream on the side. Anything else? A nice cup of coffee or tea. Blissfulness on a Sunday afternoon!
Bolo de Fubá, cornmeal cake, is a Brazilian traditional dessert served during the “Festas Joaninas” in honor of Saint John the Baptist, Saint Peter and Paul and celebrating the corn harvest which occurs in the month of June.
A “sheltering” recipe that answers the call for a tasty, quick, and simple meal. Nothing fancy, easy to prepare, in other words, “soul food” to dig in. Fresh fennel and good pork sausage links should not be difficult to find.
A pretty simple and tasty dish served in small “cazuelas” in almost every tapas bar in Spain. I like to add a touch of salsa verde on top of it. Not traditional but downright delicious.
A quick Spanish recipe that presents beautifully. If I am pressed for time I use good quality roasted red peppers in a jar rather than roasting them myself. The result is quite similar. Monkfish flesh is covered with a gray membrane that needs to be removed as it shrinks when cooked and looks unpleasant in contrast to the whiteness of the fish.
This soup is not only a feast for the eyes but flavorful as well. A happy contrast between hot and creaminess. If you find it too spicy add a bit more sugar. If you think it is too bland and needs a bit more zing, add a dash of soy sauce or a squirt of lime juice.
A super easy salad that is anything but spartan. It can be made ahead for up to 3 days. Bring it to room temperature before digging in.
In Spain, Patatas Bravas is a key tapas dish. The pan-fried potato cubes are traditionally served with Salsa Brava, a fiery sauce flavored with smoked red peppers from La Vera in the Extremadura region. Instead of frying, I roast the potatoes. It’s less of a hassle in the kitchen.
Tender roast pork and a brightly colored vegetable salad with a sweet and tangy homemade dressing. A bit of work, beforehand but the result is worthwhile. After all, this is not your average salad.