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This Jewish mandelbrot recipe isn't suitable for Passover because flour is used, but it's delicious any other time of the year. Mandelbrot is Yiddish for almond bread and is actually a twice-baked cookie loved by Askenazi (Eastern European) Jews. Mandelbrot originated either from Italian biscotti or the Sephardic biscochadas dulces. Mandelbrot keeps and freezes well. The essential ingredient -- almonds -- has a symbolic significance since it is mentioned 73 times in the Bible. Makes about 30 Jewish Mandelbrots
Savory is a slightly bitter, minty herb. If you can't find it, increase the amount of thyme to 1 1/2 tablespoons. Scarlett runner peas take a bit longer to cook than other shelled peas, so if you use them, allow a few extra minutes of cooking time before adding the beans.
Buckwheat honey's malty pungency makes it ideal for barbecue sauces. It's also richer in antioxidants than most light honeys. If you can't find buckwheat honey, substitute molasses.
A sweet-salty miso, brown sugar, and soy sauce glaze caramelizes in about 10 minutes as it cooks atop this rich, meaty salmon.
"You've got to love pan-roasted halibut," says Dressler's co-chef Polo Dobkin. "It's beautifully firm and it gets so nicely golden when you sear it." Although he and co-chef Cal Elliott don't usually make a lot of rich sauces, they adore this tangy lemon-butter sauce with fish: "The lemon brightens up the halibut," Dobkin says.
Golden or ruby beets work well in this summer salad. Roast the beets up to four days before serving, and combine with the other ingredients up to two hours before it goes to the table.
Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day. Prep and Cook Time: about 50 minutes.
Garam masala, a fragrant Indian spice blend, is available in specialty stores or ethnic markets. This recipe goes with Whole Roasted Trout with Asian Pear-Fig Chutney
Prep: 10 min. Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.
You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing—the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.
Leave Santa a note to reheat this aromatic punch in the microwave.
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.
With dried apples and caramel candies in every bite, our less-than-100-calorie oatmeal cookies give you the flavors of fall year-round.
Chocolate and pistachio is a favorite flavor combination in France. Make sure to shave the chocolate into thick strips so it doesn’t disappear during the mixing phase.
Prep: 30 min., Stand: 15 min., Fry: 3 min. per batch. In addition to fish fry mix, Timmy also uses self-rising flour to dredge shrimp. He says it gives the shrimp a â€œnice and puffy outside.â€?
We like the color and flavor of spinach tortillas here, but you can substitute your favorite—red pepper or sun-dried tomato, or even plain or whole wheat versions.
This boldly flavored dish is enticing, especially to those with a taste for heat.
Notes: Serve with hot cooked couscous and a spinach salad with currants and toasted pine nuts.
Notes: Store these caramel cookies airtight for up to 2 days.
A light brush of olive oil helps this homemade wheat-free pizza dough crisp up in the oven. What to buy: Potato starch is a very fine flour that is often used a thickener. It’s made from the starch in potatoes and does not have much flavor. Do not substitute potato flour for potato starch; potato flour is made from cooked, dried, and ground potatoes and has a distinct potato taste. It will not yield the same results. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent. Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores. White rice flour is produced from long-grain rice and is gluten-free. Do not purchase sweet rice flour, also known as glutinous rice flour or mochiko; it is produced from sticky rice grains and will not yield the same results. This recipe was featured as part of our gluten-free photo gallery.
Oatmeal-crusted chicken tenders are delightfully crunchy, and are sure to be a hit with adults and children alike. Serve with commercial honey mustard or light ranch dressing for dipping.
Instead of layering the honey and nut mixture between buttery layers of phyllo dough as you would do when making traditional baklava, here you spoon the mixture into mini phyllo tart shells. This is a great recipe for entertaining because your guests can pick these up with their fingers and not worry about making a mess.
This silky pudding with fresh herbs and sweet sautéed leeks lies somewhere between a crustless quiche and a Spanish tortilla. This recipe was featured as part of our Resurrecting Easter Brunch menu.
White fruitcake, so named because it’s made with sugar as opposed to the more common molasses, has origins in the South. It also goes by “groom’s cake” because it was traditionally served to a groomsman before his wedding. Buttery and tender, this fruitcake has a texture more reminiscent of pound cake, but is studded with pineapple and cherries for a festive fruitcake touch. Game plan: You have to let the fruit macerate for 24 hours before proceeding with the recipe, so factor that into your fruitcake-making plans. We found this cake equally delicious eaten fresh or after it had aged. For the aged fruitcake, we felt the taste and texture were best after about a month, but the cake was still delicious (though quite boozy) up to 3 1/2 months. This recipe was featured as part of our Shockingly Tasty Fruitcakes project.
Try This Side: Brush softened butter on 1 side of 12 whole grain bread slices. Place 6 bread slices, buttered sides down, on a griddle. Top each with 1 Havarti cheese slice, 1 Swiss cheese slice, and remaining bread slices, buttered sides up. Cook over medium heat 1 to 2 minutes on each side or until golden and cheese is melted.
These delectable, crunchy onion rings are Polo Dobkin's favorite late-night snack. His staff at Dressler devours them too. "We tend to feed a lot of people after hours," he says. To allow room for the light batter on the thick rings to puff as it cooks, use at least 3 inches of oil in the pan.
In the old days and even now, people in Eastern Europe toast a piece of bread at the hearth and warm a piece of cheese near the fire and put the two together for a lower-fat version of an American grilled cheese sandwich. My take is to fry Bulgarian kashkaval sandwiched between two pieces of dark rye. This sheep's milk cheese has just the right pungency to make things interesting. HEALTHIER OPTION: Toast the bread. Place the cheese and other ingredients between, wrap in plastic and microwave to melt the cheese. View this larger image. Makes 1 Eastern European Grilled Kashkaval Cheese Sandwich
This Greek olive mashed potato recipe is perfect to serve along grilled, roasted, or barbequed lamb. While it may sound unusual to add olives to a mashed potato recipe, their briny flavor, along with the hint of cumin, is a great and unusual twist. Makes 6-8 Portions of Kalamata Olive Mashed Potatoes
Using the reduced-fat tofu will decrease the fat content of this even further.
This recipe makes two adult-sized wraps. Feed little one half of a wrap, and refrigerate the other half for tomorrow's lunch. Take the second wrap with you to work, or send it with an older sibling or your spouse. Feel free to omit the green onions, if desired.
More than just a birthday treat, cupcakes are an ideal ending to any outdoor dinner. These miniature cakes with cream-cheese-and-coconut frosting require no plates or utensils and end the evening with a touch of whimsy.
This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.
Polish nalesniki are crepe-like pancakes that can be made thin, as in this recipe, or thick. When they are filled with jam, fruit, or sweet or savory fillings, they are known as blintzes, but the name in Polish remains the same. Hungarians call crepes palacsinta, Serbs and Croatians call them palachinke, Lithuanians call them naliesnikai, Ukrainians call them nalysnyky, and in Romanian, it's clatita. Check here for nalesniki, pierogi and uszka filling recipes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Makes about 12 (9-inch) Polish thin nalesniki
Mint tea, made with spearmint, is the traditional drink of Morocco and North Africa. A few leaves of fresh or dried lemon verbena add a lovely citrus flavor. Be sure to use Chinese green tea, such as Gunpowder Green, Young Hyson, or Formosa Oolong. For a lighter minty flavor, remove the mint sprigs before chilling. This tea is traditionally very sweet, but use less sugar, if desired.
Pomegranate molasses is sold in many Middle Eastern markets and health-food stores. Serve the hens with wild-rice salad.
The half-and-half and grated orange rind create a citrusy cream sauce that tames the spiciness of the chipotle chile.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Sauerkraut filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. These nalesniki are a good option for a vegetarian meal. Makes about 1 1/2 cups Nalesniki Sauerkraut Filling