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    3,307 Recipes

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    In the Dominican Republic, sofrito can be made any number of ways. Here is a version using tomatillos that is so good. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. Adapted from Global Table Adventure.

    Recipe #503345

    Bananas with vanilla ice cream and chocolate sauce with a a little Cuban kick of chile jelly. Show: Chef Du Jour Episode: Norman Van Aken

    Recipe #503335

    A Caribbean breakfast treat called “Bakes.” They are soft, doughy, and almost impossible to put down. Bakes are most enjoyed in the morning – think Sunday morning brunch. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough. Enjoy plain or split open with anything from jam, cheese, meat, salt cod salad, or whatever works for you. Everyone has their own version. Cook time will vary with heat. Enjoy!

    Recipe #503332

    Sweet crunchy corn gets a little kick with this zesty corn topper.

    Recipe #503299

    If you like a sweet and spicy flavor profile, you'll get a kick out of Stacy Cox's sweet potatoes, submitted to Taste of Home magazine. The Palestine, Texas cook uses Cajun seasoning and cayenne pepper to season nutrient-rich sweet potatoes.

    Recipe #503296

    Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! From Beth Stengel - North Hollywood, California and submitted to Taste of Home magazine.

    Recipe #503295

    No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. Despite its name, crema has nothing to do with cream—it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee. Many don't realize that it's the technique for making the crema—not the type of coffee beans used—that makes the coffee Cuban. But for the full Cuban experience, Castro recommends using Café Bustelo espresso. Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe for Cuban coffee, or cafecito, as part of a festive Cuban party menu she created for Epicurious.

    Recipe #503292

    From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.

    Recipe #503269

    Lablabi is a popular breakfast stew made with chickpeas, broth, tomatoes, and various toppings such as capers, cumin, harissa, coddled eggs. Lablabi is a favorite winter morning breakfast for stevedores in Tunis. Throughout the city it is a morning offering in the small hole-in-the-wall cook shops. The actual soup is very simple and it’s depth of flavor derives from the garnishes you decide to use. As a tourist you will come home wanting lablabi in the morning; that’s how seductive it is. From Clifford A. Wright.

    Recipe #503268

    This vibrant spice blend makes an excellent addition to lamb burgers, rice, vegetarian dishes, or roasted chicken. Store in an airtight container in a cool, dark, dry place. From epicurious.com

    Recipe #503236

    Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.

    Recipe #502991

    Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco.

    Recipe #502986

    A delicious deep south potato salad adapted from Whole Foods.

    Recipe #502871

    Sprinkled roasted butter-nut squash with Cajun seasoning, smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits. From Vegetarian Times magazine.

    Recipe #502766

    Try this red bean dip, spiked with lemon juice and garlic and garnished with colorful red peppers, onions and celery. It's great party food to satisfy everyone, including those in search of veggies.

    Recipe #502761

    This pasta dish is full of bright and unexpected flavors. Whips up in ten minutes! Great for lunch. The garlic-infused oil adds a delicate flavor. Adapted from Whole Foods.

    Recipe #502757

    Sri Lanka is an island country in the northern Indian Ocean off the southern coast of the Indian subcontinent in South Asia. Known until 1972 as Ceylon, Sri Lanka has maritime borders with India to the northwest and the Maldives to the southwest. There’s something so cool about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. This is good with curry, coconut sambal, or in the morning with butter and syrup. Gleaned from the Global Table Adventure, I had to add my touch. Hope you enjoy!

    Recipe #502750

    Under the pulsing sun, tea ladies line the streets of Sudan. They soak up what little shade they can find. Water simmers over charcoal stoves. They swirl ingredients through the steam, into the pot. Many patrons like to hold a sugar cube between the teeth while drinking to sweeten the brew. The most popular of the teas is cinnamon, with mint and ginger following close behind. Here's my version. Adapted from Global Table Adventure.

    Recipe #502745

    In this recipe the filled peppers are covered with their own “lids” - circles cut off from their tops. Traditionally, the filling is covered with a slice of tomato, but for mini peppers, the natural lids are used instead as not to waste them. You can top the peppers with cherry tomato slices or halves, if you wish. From AZ cookbook.

    Recipe #502743

    Sticky rice is a staple in Laos. The good little grains pinch together into little balls, perfect for dipping into sauces like jeow. Traditionally one would use a special basket to steam the rice, but a bamboo steamer lined with cheesecloth works very well.

    Recipe #502742

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