Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico.
This vegetable dish is a work of art in both appearance and flavor.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Simple, savory and the perfect accompaniment to a hearty meal.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
We enjoyed this traditional dish while visiting Lucknow, India.
This tangy side dish, a variation on classic German potato salad.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Summer tomatoes are best, but this dish is good even with out-of-season fruit.
Author Paul Levy says that he and his wife have used this dish to introduce many dinner guests to asafetida and its unusual, trufflelike flavor.
Like apples, quinces are often used in savory dishes. In this Persian-inspired recipe, the fruit is poached, then stuffed and baked.
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
No vinegar is needed to “pickle” this versatile vegetable—just a little spice and a good olive oil.
Port adds deep, rich flavor when cooked with fruits and vegetables in both a sweet and sour onion dish, and a cranberry sauce (scroll down for the second recipe) that gets a spicy kick from jalapeños.
Does Not Apply
Source: Peanut Butter and Julie