epub, azw3 |eng | 2016-03-28 | Author:Katie Parla & Kristina Gill

1 cup coarsely torn soft bread crumbs 2 tablespoons white wine vinegar Leaves from 2 bunches fresh flat-leaf parsley, chopped 1 salted anchovy, cleaned and filleted, then chopped 1 tablespoon ...

epub |eng | 2012-05-07 | Author:Ottolenghi, Yotam & Tamimi, Sami [Ottolenghi, Yotam]

Seared duck breasts with blood orange and star anise Here is a twist on that out-of-favour classic, duck à I’orange, yet quite far removed from the original. It is spicy ...

epub |eng | 2012-09-04 | Author:Hubert Keller

Notes ♣ If you make this dish with halibut fillets or steaks instead of cheeks, increase the cooking time to about 3 minutes per side. Do not overcook; halibut can ...

epub |eng | | Author:Rachael Ray

USE THE DRIED porcini even if you are starting with the mushroom stock. DRUNKEN RISOTTO SERVES 4 TO 6 * * * Smoky speck, starchy rice simmered in wine scented ...

epub |eng | 1950-01-01 | Author:David, Elizabeth [David, Elizabeth]

RAGOÛT DE MOUTON À LA CATALANE 2 lb of leg or loin of mutton, an onion, 2 cloves of garlic, a tablespoon of concentrated tomato purée or ½ lb of ...

epub, pdf |eng | | Author:Jeff Koehler

In this salad full of distinctive contrasts, the tomatoes cook down until pulpy and rich, while the zucchini is added at the end and cooks briefly so that it remains ...

epub |eng | 2011-06-05 | Author:Editors of Adams Media

Soak peas overnight. Drain and rinse before using. Bring pot of water to boil; simmer peas 15 minutes. Drain water from pot. Add fresh water, olive oil, oregano, and salt ...

epub |eng | 2011-04-08 | Author:Silvena Rowe

To serve Cut each poussin in half, arrange on a serving plate and spoon over some yogurt and tarragon sauce. Serve with rice. SERVES 4 Al Halabi Style Kebabs with ...

mobi, epub |eng | 2014-05-05 | Author:Gabriele Corcos

Octopus Salad OCTOPUS SALAD INSALATA DI POLPO SERVES 6 G: This warm-ish salad makes for a great meal. Octopus requires attention at first, because if you overdo it during the ...

mobi |eng | 2014-04-25 | Author:Patrick Smith

Ingredients ½ cup pitted black olives (chopped) 8 oz. (230 g) feta cheese (crumbled) ½ tsp dried oregano or 2 tbs oregano leaves (chopped) 1 zucchini (sliced thinly) 14.5 oz. ...

mobi | | | Author:Claudia Roden

epub, mobi, pdf |eng | | Author:Diane Phillips

Duck Cassoulet Cassoulet is a hearty winter dish from the southwestern region of France. There is much discussion about the ingredients necessary for a proper cassoulet, but the flavors depend ...

epub |eng | 2014-10-06 | Author:Aglaia Kremezi & Penny De Los Santos [Kremezi, Aglaia]

Potato Pie (Patatopita) This very rustic version of a gratin dauphnois—with olive oil, feta, eggs, and yogurt—originates from Volos in central Greece. It is my husband’s childhood comfort food, baked ...

epub |eng | 2013-09-03 | Author:Yotam Ottolenghi [Ottolenghi, Yotam]

You can almost smell the Mediterranean in this salad, with its fresh seafood, herbs, garlic, and sumac. The best way to serve it is as part of a meze selection, ...

epub, mobi |eng | 2006-10-31 | Author:Claudia Roden [Roden, Claudia]

ZUCCHINI FRITTERS Kabak Mücveri Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made ...