by Admin | Jul 20, 2020 | Sauces
makes about 1½ cups This is a great way to combine two ready-to-use produce staples—fresh baby spinach and fresh or frozen shelled edamame. Serve with raw vegetable dippers or your favorite crackers. 1 cup fresh or frozen shelled edamame 1 (10-ounce) package fresh...
by Admin | Jul 20, 2020 | Sauces
makes about 1½ cups Don’t let its mild-mannered appearance fool you—this bean dip is one hot number thanks to the addition of fiery harissa (page 176), a Tunisian sauce made with hot chiles, garlic, and spices. For a tamer version, omit or cut back on the harissa...
by Admin | Jul 20, 2020 | Bread
makes 64 You can save time and buy pita chips at the store instead of making them, but homemade ones taste fresher and are more economical. In addition to or instead of salt and pepper, you can season the pita triangles with dried herbs, sesame seeds, or poppy seeds....
by Admin | Jul 20, 2020 | Soups
serves 4 This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium, or hot salsa to determine the heat intensity of the soup. 1 tablespoon extra-virgin olive oil, plus additional for brushing the tortillas 2 cloves garlic, chopped 1½ cups...
by Admin | Jul 19, 2020 | Appetizers
serves 4 to 6 Bruschetta is the bigger, more rustic cousin of the crostini. While French baguettes make ideal crostini bread, the larger Italian loaves are perfect for bruschetta. The bread is traditionally grilled, but it can be broiled or toasted as well. 2 large...
