Latin Rice With Chicken Thighs
Latin Rice With Chicken Thighs
The dark meat of the chicken thighs adds deeper flavor to this rice dish than the more commonly used breast. Bone-in cuts will help the chicken stay moist (even if you overcook it a little bit, as often happens with chicken). For even more flavor, add a couple teaspoons of cumin and/or coriander with the garlic and pepper.
Chicken In Parchment With Carrots, Tomatoes And Chickpeas
Chicken In Parchment With Carrots, Tomatoes And Chickpeas
This papillote is so hearty with the tomatoes and chickpeas. The cumin and cinnamon make that first whiff of steam when you slice open the parchment incredibly inviting.
Bulgur, Cucumber And Tomato Salad
Bulgur, Cucumber And Tomato Salad
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."
Corn And Tomato Ragout With Basil
Corn And Tomato Ragout With Basil
A ragout is a nice way to get flavorful vegetable dish even in the off-season. But if there is fresh corn available, by all means, shuck away.
Eggplants Stuffed With Onions And Tomatoes
Eggplants Stuffed With Onions And Tomatoes
Roasted eggplant stuffed with aromatic tomatoes and onions is the classic Turkish dish Imam Bayaldi which roughly translates to "the priest fainted." Perhaps he fainted from the wonderful flavor imparted by the excessive olive oil in the original recipe. We cut it down, but it's no less delicious.
Endive Braised With Tomato, Black Olives And Pine Nuts
Endive Braised With Tomato, Black Olives And Pine Nuts
For a nuttier flavor, try using almonds or walnuts, as in this recipe for Endive Braised With Walnuts And Olives.
Chicken Enchiladas With Salsa Verde
Chicken Enchiladas With Salsa Verde
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."
Jambalaya With Andouille And Shrimp
Jambalaya With Andouille And Shrimp
Don't let the fact that this is a simple, quick and straightforward version of the classic jambalya fool you -- it has tons of flavor. Andouille sausage is a typical Cajun addition, and plays well with the shrimp, but you could use any sausage you can find. Substitute fresh tomatoes for canned, too, if you like.
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.
Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.
There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.
Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.
