This colorful dish is not only packed with nutrition, it's a feast for the eye, and incredibly delicious to boot. Feel free to substitute any root vegetables you prefer. This is an enhanced version of the first meal I ever prepared for my boyfriend 14 years ago, and he still thinks longingly about it! I use all organic ingredients in this. It would make a great side dish to roasted chicken, or a one-dish vegetarian meal on its own.
My Spanish boyfriend, who loves to cook, showed me this super-easy, colorful, and tasty appetizer using cold cooked mussels. These are sold pre-cooked in Spanish supermarkets, but you could cook them ahead and refrigerate them.
This dish of small, whole squids is a classic tapa from Andalucia (southern Spain). You could substitute squid rings or even small, white fish that have been butterflied. Although it's usually cooked on a hot, flat griddle (plancha), this recipe uses a frying pan.
Chances are you have all of the ingredients for this pasta dish on hand, in your refrigerator and cupboard. That’s how it came together in my kitchen, and what a felicitous combination of flavors it turned out to be. Plus it goes together in a half hour or less. Be sure to use a milder blue cheese so it doesn’t end up overwhelming the other flavors. You could substitute broccoli for the spinach, and you could leave out the chicken for a vegetarian dish (use vegetable broth instead of chicken). This goes well with a dry white or medium-bodied red wine.
Aficionados of Mexican cooking likely know of Diana Kennedy. Wife of a New York Times bureau chief in Mexico City, Diana scoured all regions of Mexico for the most authentic recipes, and published at least two cookbooks that are considered classics of Mexican cookery. I adapted this recipe from her instructions for making guacamole. It is the tastiest I have ever eaten.
Displaying up to 20 pages of results. To see all results, sign in or register.