Sliced Oranges With Pomegranate Caramelized Walnuts
Sliced Oranges With Pomegranate Caramelized Walnuts
Rich red pomegranate and bright orange...well, oranges...make for a vibrant and simple dessert. Now that pomegranate juice is available in bottles, this dish can be done all through the winter.
This recipe is part of The Barbara Kafka Dessert Anthology.
The key to good pita is not overworking the dough, leaving plenty of time for rising, and getting your oven nice and hot. A pizza stone is required for this recipe, as are lots of clean kitchen towels.
Read more about this recipe at Cook&Eat.
Although this easy cake will keep on the counter, covered with plastic wrap, for a few days, I think the flavor of the olive oil comes through best while it’s still warm. Feel free to add additional flavorings, like a touch of almond or orange oil.
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The secret to this bread? Knead the dough for 2 minutes, let it rest, then knead again for 3 minutes. Letting the dough rest allows the gluten to relax, making a smoother dough.
Read more about this recipe at Steamy Kitchen.
A simple couscous is a blank canvas, waiting to be painted with spices, herbs, fruits - you name it. Try it with raisins and cinnamon, or chile pepper and sauteed green peppers. It's up to you.
A traditional Greek salad is made up of large chunks of vegetables and feta - never lettuce, which actually prefers a more temperate climate. Made with good, ripe tomatoes, this easy salad bursts with flavor.
A party favorite and picnic standard, hummus can be found at every grocery store, but it's so much better, and more impressive, when you make it yourself. Whip up a batch and eat it with pita or veggies, or as a low-fat sandwich spread.
Tzatziki is a Greek and Turkish meze that is often served alone with pita bread. It's also used as a condiment on sandwiches like gyros and shawarma. We even use it occasionally as a marinade and salad dressing.
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."
Roasted Pork Loin With Rosemary And Fennel Seed
Roasted Pork Loin With Rosemary And Fennel Seed
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."
Grilled Yogurt-Mint Lamb Kebabs
Grilled Yogurt-Mint Lamb Kebabs
The yogurt coats the chunks of lamb and, when grilled, give the meat a rich and rounded charred flavor. This marinade works well on just about any cut of meat, though we find that it somehow complements lamb the best. Add another 1/2 teaspoon of red pepper flakes for some heat.
Hummus With Pine Nuts, Habanero And Lime
Hummus With Pine Nuts, Habanero And Lime
For this spicy hummus, we replaced the traditional sesame seeds with pine nuts, and added a kick of habanero pepper for a different kind of dip. Who says you can't improve a classic with a modern twist?
