Pickles are irresistible. A few years ago, house-fermented pickled vegetables became fashionable at restaurants. Many of us have trouble getting enthusiastic about veggies, but I am solidly behind fermented vegetables. Escabeche refers to spicy pickled vegetables, often served … [Read more...]
Paula’s Clam Dip
From Gourmet, May 2002, contributed by Melissa Miller. This dip is always popular at family gatherings. 1 8-ounce package cream cheese, softened2 (6.5-ounce) cans chopped clams, drained, reserving 2 tablespoons juice1/2 cup finely chopped tomato3 scallions, chopped2 garlic … [Read more...]
Queso Fundido
Adapted from from Mark Bittman's recipe, a quick queso that is addictive and so satisfying. 2 tablespoons olive oil8 ounces cremini mushrooms, sliced2 garlic cloves, peeled and mincedSalt and pepper8 ounces Monterey Jack, Oaxaca, or mozzarella cheese, grated4 ounces … [Read more...]
Cucumber Raita
From The Indian Grocery Store Demystified, by Linda Bladholm (2000), via Epicurious. 1 medium cucumber1 teaspoon cumin seeds2 cups plain, whole-milk yogurt1 clove garlic, peeled and minced2 tablespoons fresh coriander or mint leaves, choppedcayenne or paprika to … [Read more...]
British-Australian Sausage Rolls
Sausage Rolls are treats in England and I make some for Dan every year, sometimes for Boxing Day and sometimes for his birthday. I have tried and tried to make good sausage rolls, handicapped by never having actually eaten one on its home turf. For several years I labored over … [Read more...]
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