Backyard BBQ (2)
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
The hint of lemon can transform many dishes including this creamy risotto.
Legumes, known collectively as dhal, are—along with rice—the staff of life in south India, providing protein in a vegetarian diet.
In Crete, as elsewhere in Greece, ''fava'' is a dish of stewed yellow lentils, not fava beans at all—but favas, fresh or dried, are another popular Cretan vegetable, especially in soups and stews.
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Chef April Bloomfield, of The Spotted Big in New York City, turns a satisfying combination of chickpeas and lentils into a creamy salad with the addition of tangy feta.
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