Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.
About Claudia Roden
Orange Flan | Flan de Naranja
Apr 12, 2011 by
Made from just three ingredients, this classic flan is ridiculously easy to toss together. A tangy, rich, creamy coda to a luxe dinner or a simple brunch.
- Quick Glance
- 10 M
- 9 H
- 3
Almond Pastries in Honey Syrup
Apr 24, 2006 by
Called Bride’s Fingers, these baked cigar-shaped pastries, made from phyllo dough, are filled with chopped almonds and sugar and drizzled with a honey syrup.
Baked Lamb Kibbeh with Onion and Pine Nut Topping
Mar 07, 2006 by
This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.
Chicken with Tomato Pilaf
Jan 03, 2006 by
Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.