Middle Eastern (2)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Salt cod appears on Christmas Eve tables throughout Mexico.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness.
Does Not Apply