The full-flavored saltiness of anchovies and the earthy meatiness of oil-packed black olives play off the carmel sweetness of onions in this famous French tart.
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.
Bright-green, this pureed soup is filled with peas, shallots, celery, and pancetta bits. On top is a squiggle of white-pepper cream and chive oil.
Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.
Orange, black, and French lentils are tossed together with a truffle vinaigrette and decorated with a drizzle of a smoky bacon vinaigrette.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
For a summer lunch or a simple supper dish with a salad, this basil-custard tart topped with fresh tomatoes is a versatile addition to anyone’s repertoire.
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.
These tea sandwiches–nothing more than cold steamed asparagus wrapped in ham and slid between bread spread with a thin layer of cream cheese- are unbeatable.
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