This is a classic party snack with some Spanish flavors. While they're meant to be a tapas offering, these almonds also make a great finish for green salads and single vegetable dishes.
Mozzarella, Black Olive And Pita Pizza With Basil
Mozzarella, Black Olive And Pita Pizza With Basil
We love to use pita as pizza crust. When the pocket is opened and split into 2 thin slices, the crust gets really crispy. Keep the toppings to the minimum and bake it in a really hot oven. On this one, we added pitted black olives to the traditional margarita pizza.
This is the classic aperitif of the southern French region of Provence. Flavored mostly with anise seed, pastis is diluted with however much water you'd like. One way to stretch the drink out is to start strong and keep adding water until you end up with a cloudy, light last gulp.
Eggplant With Pomegranate And Tahini Yogurt
Eggplant With Pomegranate And Tahini Yogurt
Blending plain yogurt with nutty tahini and pungent garlic turns it into a simple quick sauce for just about anything. Here it's drizzled over pomegranate molasses and red wine vinegar brushed-eggplant slices. Adapted from Claudia Roden's Arabesque.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Sausage, Spinach And Cheese Lasagna
Sausage, Spinach And Cheese Lasagna
Lasagna takes time to assemble, but the sighs of joy and contentment with one bite of this cheesy, spinach filled Italian delight makes it all worth it. For a vegetarian version, try omitting the sausage or replacing it with a soy substitute - it tastes just as good.
This is a classic quiche - rich and creamy, with that delightful crunch of bacon mixed through. Of course, you can make your own crust, but the store-bought ones work out fine.
Quick Broiled Eggplant Parmesan
Quick Broiled Eggplant Parmesan
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Fettuccine With Guanciale, Egg And Parmesan
Fettuccine With Guanciale, Egg And Parmesan
This is a variation on classic Spaghetti Alla Carbonara. The broad fettuccine enhances the silkiness of the egg-y sauce. We love the intense porkiness of guanciale, but pancetta and bacon also work well. The black pepper gives this dish its signature look.
Roasted Pork Loin With Rosemary And Cumin
Roasted Pork Loin With Rosemary And Cumin
Ground cumin and fresh rosemary lend this simple pork roast a smoky, woodsy flavor. Be sure to let the meat rest after roasting for the best result.
This dish is heaven for the eggplant-lover. The roasting brings out all of an eggplant's wonderful flavor, and the large vegetable serves as a handy container for the piles of onions and tomatoes. Imam Bayildi is a meal all on its own, but can also be paired with a simple grain.
Penne With Goat Cheese, Artichoke Hearts And Sundried Tomatoes
Penne With Goat Cheese, Artichoke Hearts And Sundried Tomatoes
This light pasta is a snap to put together - just remember to take out the artichoke hearts to thaw in advance. For a heartier dish, try adding some cooked, sliced Italian sausage.
