Portuguese Deep-Fried Green Beans

Portuguese Deep-Fried Green Beans

In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.

  • (3)
  • 30 M
  • 45 M
  • 7
Tray of 8 deep-fried stuffed zucchini flowers, filled with ricotta cheese and herbs

Stuffed Zucchini Flowers

This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 0
Plate of sauteed Swiss chard with red stems

Sauteed Swiss Chard

Nothing could be simpler than a dish of Swiss chard tossed in garlic-infused olive oil and sprinkled with salt and pepper on top. Fast, easy, elegant.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
A white plate with dry-fried green beans with bits of cooked ground pork

Dry-Fried Green Beans

Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.

  • Quick Glance
  • 15 M
  • 15 M
  • 2
A potato rosemary focaccia--bread topped with sliced potatoes and rosemary sprigs on a white plate

Potato Rosemary Focaccia

An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.

  • (1)
  • 45 M
  • 6 H
  • 6
Two romaine leaves topped with a scoop of easy tabbouleh.

Easy Tabbouleh

Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.

  • Quick Glance
  • 25 M
  • 4 H, 35 M
  • 0
A white bowl and silver spoon filled with tuscan beans, red pepper, and celery.

Tuscan Beans

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.

  • Quick Glance
  • 30 M
  • 1 H, 25 M
  • 2