This is a dish that I ate innumerable times in Spain. Whatever the restaurant, some version of this menu was almost sure to be on the menu. Although the ingredients and proportions would vary with the cook, artichokes, string beans, and peas appear to be essential and...
Serves 6 to 8 • 3 Tbs. olive oil • 3 cloves garlic, chopped or thinly sliced • 1 Tbs. paprika • 2 medium-sized, ripe tomatoes, puréed in blender • 1½ cups cooked garbanzo beans • 1 Tbs. red wine vinegar • salt • pepper 1. In a large, deep skillet, heat the olive oil...
Because it’s so light and refreshing, this is an ideal hot hors d’oeuvre for a dinner which includes a heavy pasta dish. It’s also delightful as an accompaniment to croquettes. Serves 6 • 6 medium-sized, firm tomatoes (about 2 lbs.) • 2 Tbs. olive oil • 3 Tbs. minced...
Serves 4 to 6 • 1½ lbs. slender carrots • 3 Tbs. butter • ¾ cup water • 2 Tbs. lemon juice • salt to taste • 1 Tbs. cider vinegar • ⅓ cup brown sugar • dash of nutmeg 1. Scrape and trim the carrots and cut them in 1-inch lengths. Melt 2 tablespoons of the butter in a...
Makes 6 servings. • 1½ oz. dried wild mushrooms • 5 Tbs. butter • ⅔ cup chopped onion • 1 clove garlic, minced • 2½ lbs. russet potatoes • 1¾ cups dry white wine • 1 tsp. salt, and more to taste • ½ lb. fresh mushrooms • ¼ tsp. dried dill weed • ¼ tsp. dried whole...
Many vegetarians in India, especially in the central desert region of Rajasthan, where there is a dearth of wood for fuel, stir-fry their vegetables quickly in a little yogurt. This gives them creaminess and tartness, as well as added protein. Here is one such...
I love to eat this simple dish from North India with a dal, such as the Nepalese Black-eyed Peas with Potatoes and Bamboo Shoots, rice, and a yogurt relish. It may also be served with a Western meal. Beans in India are generally fully cooked and rarely crisp. They...
START TO FINISH: 25 minutes MAKES 4 servings 1 6-ounce package fresh baby spinach or 8 cups fresh baby spinach and/or torn mixed salad greens 1 cup fresh raspberries or quartered strawberries 2 oranges or 3 tangerines, peeled, sectioned, and cut into bite-size pieces...
START TO FINISH: 25 minutes MAKES 4 servings 3 medium oranges 1 medium bulb fennel 1 head romaine lettuce, chopped 1 12- to 14.75-ounce jar marinated artichoke hearts, drained 1⁄4 cup thinly sliced red onion 2 ounces Parmesan cheese 3 tablespoons olive oil 1...
PREP: 15 minutes BAKE: 45 minutes OVEN: 350°F MAKES 4 servings 3 eggs, lightly beaten 2 cups cream-style cottage cheese 1 10-ounce package frozen chopped spinach, thawed and well drained 1⁄3 cup crumbled feta cheese 1⁄4 cup butter, melted 3 tablespoons all-purpose...
