In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you’ll feel no guilt nor regret over forsaking custom.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
These sweetly savory scones are insurgents of sorts, playing loose and fancy-free with the flavor of a slab of Cheddar atop everyone’s favorite pie.
This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.
This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.
The Cobb salad, with romaine, turkey, bacon, avocado, and blue cheese, is turned into a burger, when Cobb ingredients are pile high on a turkey burger.
Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
For this potato salad recipe, sweet potatoes and a homemade pepper relish are tossed in a dressing full of garlic, mustard, olive oil, and lots of parsley.
Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.
An intimate appetizer, this seared tuna is coated with blackening spices, and dressed with an Asian influenced soy-mustard sauce and beurre blanc.
A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.
Popular in Lebanon and Syria, these sweets are rich semolina cookies shaped around a date paste perfumed with orange-flower water and rose water. Delicate.
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