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Hungarian savory palacsinta are paper-thin pancakes served rolled or folded into triangles with savory fillings like scrambled eggs and mushrooms, creamed meats, seafood and vegetables. Palacsinta can be served as a main course, appetizer, brunch or luncheon dish. Palacsinta are similar to French crepes, Polish nalesniki and Croatian / Serbian palachinke among others. See this sweet palacsinta recipe for sweet fillings. When they are stacked to form a cake, it is called rakott palacsinta. View this larger image of Hungarian Palacsinta.
Though Shelley Lindgren hasn't cooked professionally—her 20 years of restaurant experience have been front-of-the-house—she has picked up several recipes from hanging out in the kitchens of places where she's worked. This silky, citrus-spiked soup, which can be served warm or chilled, is adapted from a dish from Acquerello, an elegant San Francisco restaurant where Shelley learned the basics of Italian cooking and wine.
This recipe goes with Grilled Striped Bass with Chunky Mango-Ginger Sauce
This Middle Eastern vegetarian sandwich is typically stuffed in a pita, but our version offers a more eye-catching presentation. Garnish with parsley.
A smooth, delicate cheesecake. Lemon zest in the crust brings out the tang of the cheese. Prep and Cook Time: 1 1/2 hours, plus at least 4 hours cooling and chilling time.
Deliver with a tossed green salad and French bread.
Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner. Prep and Cook Time: 20 minutes.
Noodles and sauerkraut, or kluski z kwasna kapusta (KLOOSS-kee z KVAHSS-nah kah-POOSS-tah) in Polish, is a favorite side dish in my Polish family. We take turns bringing it to parties and celebrations. Sautéed onions, sauerkraut and mushrooms (either imported Polish mushrooms or canned mushrooms) mingle with buttered kluski noodles for an unassuming yet delicious side dish. Kluski z Kwasna Kapusta reheats well and actually flavors overnight. It's also a good candidate for the freezer. View this larger photo of Polish Noodles and Sauerkraut.
Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds.
Fresh lemon juice offers a tart tang to this beverage.
This dish is near to Steve's heart. He makes it often with the briny oysters raised in Katama Bay, close to his home on Martha's Vineyard. If your experience with smoked oysters is limited to the oily, strong-flavored bivalves sold canned, you're in for a revelation. The brininess of the olive- and caper-laced relish echoes the fresh, oceany notes of the oysters. Keep as much of the oysters' juices as possible in the shells while shucking and grilling.
This recipe is from Rota, a city in the province of Cadiz, which is located in the region of Andalucia (Southern Spain). Urta is a kind of snapper that is local to the area. Rota has had an annual Urta Festival for almost 40 years. Try this simple and delicious dish and see why Rota is crazy about it!
Mary Dumont picks the lemon verbena for this fabulous, puckery tart from her kitchen garden, just outside her restaurant's back door. The cape gooseberries grow in the yard all summer long.
Ripe, fresh blueberries are perfect for this dish, though frozen berries will also work. But keep them frozen, and bake the crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. Serve warm or at room temperature with low-fat vanilla ice cream--a 1/4-cup scoop adds only about 55 calories a serving.
These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.
Prep: 5 min., Cook: 10 min., Cool: 15 min., Chill: 8 hr. You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra. This recipe goes with Turkey Tenderloins With Cranberry Sauce
Sticky Toffee Pudding is one of Britain's most loved puddings as the numerous Sticky Toffee Pudding Recipes show. The dark, rich, date-filled sponge, drenched in thick toffee sauce is not the for the faint-hearted, it is a deep, very sweet pudding - delicious. I recommend making the puddings a few days in advance and soaking in the sauce as described at the end of the recipe if you want a really sticky experience.
Notes: For the smoothest texture, use a rich, full-fat ice cream. To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.
Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in the dressing to pare down calories where they won't be missed.
This recipe for Polish spring salad or salatka wiosenna uses the bounty of springtime -- radishes, green onions, pencil-thin asparagus, peas. Poles like to chop their veggies finely and add hard-cooked eggs to their salads, and then dust them with the ubiquitous sweet paprika for color. With the availability of produce year-round, this salad can be served any time, and it works well with cucumbers, green peppers, and other summer vegetables. If eggs aren't your thing, substitute mild, cubed yellow cheese. Here's a larger picture of Polish spring salad. Makes 4 servings of Polish Spring Salad or Salatka Wiosenna
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
These Chocolate Victory Bars triumph over mass-market nut-and-chocolate energy bars. I started toying with this recipe when news of salmonella-tainted peanut butter broke in October 2009 and my favorite energy bars, Luna Nutz Over Chocolate, were pulled from grocery store shelves. Think of these fairly nutritious peanut-chocolate bars as less of a diet food and more like a healthy candy bar. What to buy: Crispy brown rice cereal, flax seed meal, wheat germ, and brown rice syrup are available at many health food and grocery stores. Nutritional information: Serving Size 1 Bar (1.8oz/52g), Calories 218, Total Fat 8.5g, Saturated Fat 2.4g, Trans Fat 0g, Cholesterol 0.8mg, Sodium 122mg, Total Carb 37.7g, Fiber 3.9g, Sugars 13.7g, Protein 4.8g. (Nutritional information was calculated via SparkRecipes’ Recipe Calculator.) This recipe was featured as part of our Superpower Energy Bars for School Days and Work Days project.
For all you fans of Brussels sprouts, here is something a little different. However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.
â€œI like to grill fish and am always looking for interesting side dishes to serve with it. This is also good with pork chops. It can be served warm or at room temperature.â€? —Victoria Johnson, Gilbert, AZ
Prep: 5 min., Cook: 5 min.
There is nothing better than the buttery taste of a golden sugar cookie. Sure you can decorate them, but why mess with perfection?
An easy chicken recipe with mozzarella cheese and mushrooms. Chicken breast halves are cooked in butter then broiled with a topping of mushrooms and mozzarella cheese. Here's a large picture of this recipe.
Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.
This recipe goes with Ploughman's Lunch Platter
Sweet, flavorful melons are the stuff summer dreams are made of, and this simple preparation celebrates their arrival. Seek out a variety of locally grown melons to get the most out of this refreshing salad. What to buy: We used a white Muscat, a sweet dessert wine made from fragrant Muscat grapes, in this recipe. However, various sweet dessert wines such as Sauternes will work too. Just be sure to stick to white, because a dark wine will turn the fruit gray. This recipe was featured as part of both our Cooking with Summer Ingredients story and our Picnic Recipes photo gallery.
Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX
Too often glazed carrots are overcooked and mushy, the glaze is too sugary, and the dish is underwhelming. As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here. This recipe was featured in our Thanksgiving, Southern Style menu.
The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.
I was getting all excited for fall, and then, BAM! Someone cranked the heat back up. So I turned wistfully from butternut squash back to, well, ice cream. Here's one more ice cream treat for the end of summer — but its flavors will transition you right into fall.
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.