This warming soup is made with simple staple ingredients. The citrusy lemon and bright herbal parsley stand up to the richness of the egg. The rice adds texture and makes the soup filling and nourishing.
My mother would cook literally a hundred or more sardines at once—enough for everyone at the table to have at least twenty. Their high oil content means any leftover sardines can be reheated without drying out.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia.
Whole Wheat Capellini With Zucchini Ribbons, Garlic And Basil
Whole Wheat Capellini With Zucchini Ribbons, Garlic And Basil
The long ribbons of zucchini meld beautifully with the thin noodles in this simple, quick pasta. You may not need to seed the zucchini if they're small enough. Starting with a generous splash of olive oil gives this reasonably light dish a rich finish.
This simple recipe is a fantastic side with other Asian-inspired dishes. If you're not a big fan of spicy food, you may wish to go a bit more gently on the chili flakes.
Read more about this recipe at Cook & Eat.
Celeriac Soup With Parsley Oil And Lancashire Cheese Toasts
Celeriac Soup With Parsley Oil And Lancashire Cheese Toasts
The parsley oil brings out the parsley/celery flavour in the celeriac and freshens the whole thing up nicely.
This recipe was featured in the Root Source Challenge: Parsley. Read more about this recipe at Food Stories.
Baked Tomatoes With Spinach-Sundried Tomato Crust
Baked Tomatoes With Spinach-Sundried Tomato Crust
This is one of those infinitely versatile toppings – keep it in mind for when you have spinach that’s about to go bad. Or make it in big batches, and use some to top tomatoes, and freeze smaller portions to top baked fish, chicken, or halved zucchini, or to add crunch to a meaty stuffing for peppers or mushrooms.
Read more about this recipe at hogwash.
This is a wonderful party dish, though bascially a gussied-up version of Irish stew. When you buy the lamb, be sure to ask your butcher for the bones.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
Sheftalia is an oval shaped meat ball that is wrapped in caul fat. Caul fat is the membrane that surrounds the stomach and is transparent, fragile, and naturally fatty. When it is finally grilled or barbecued, all the fat melts away.
This recipe comes from Kopiaste, and is the featured recipe of Root Source Challenge: Pita.
This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing.
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.
Moroccan-Inspired Artichoke Frittata
Moroccan-Inspired Artichoke Frittata
To truly make this recipe Moroccan, you need some kind of preserved citrus. Most gourmet shops sell preserved lemons, but a great alternative is preserved grapefruit.
Read more about this recipe at Cook & Eat.
A Cajun specialty, étouffée is a succulent, tangy sauce usually made with crawfish or shrimp. The word étoufée comes from the French étouffer (to smother), and that's it exactly: rich and tender crawfish tails smothered in a spicy blanket of flavorful sauce.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
Watercress And Peach Salad With Brie And Almonds
Watercress And Peach Salad With Brie And Almonds
For this simple salad, which is on the menu at Nora in Dupont Circle, chef-owner Nora Pouillon uses locally grown peaches and an organic brie from Fromagerie Roussey in France.
Read more about this recipe at the Washington Post.
