Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
The operative word here is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too.
If you’re looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.
A rich, sweet, Mexican Day of the Dead tradition. (Why yes, some cultures celebrate their dead, rather, their dearly departed with bread.)
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