Just can't get enough of this, it is best served over rice but I also serve with potatoes
Just serve over your style of rice and enjoy
Vibrant spinach leaves intermingle with roasted mushrooms in a light-as-air (and easy to assemble) phyllo shell. The custardlike filling comes together quickly in a blender
These patties make good use of late-summer zucchini. They are quick to make, can be formed up to a day ahead, and take mere minutes to cook. Set them on a platter with pita, yogurt, lettuce, and mint alongside for an assemble-it-yourself dinner
Mashed beans make a quick, protein-rich sandwich spread; chipotle chile is added to this one for rich, smoky flavor and fiery spice. Chipotles come packed in adobo sauce, a blend of herbs, spices, vinegar, and ground chiles that can also be used on its own
Cast-iron skillet produces pizza with a delicious, golden brown crust; it’s started on the stove to get the bottom nice and crisp before it bakes in the oven. In this recipe, brussels sprout leaves on top turn delightfully crunchy as they bake, while paper-thin lemon slices become tender and caramelized
The coffee cart at the college where I teach sells macaroons like these that I buy so often, I decided it was time to re-create them at home. I boosted them up a notch to a dinner party treat by adding ginger. These dense, moist, and sweet coconut macaroons are the type you will most commonly find in the United States, although they are originally from Scotland
Rose water gives these pistachio cookies a part Middle Eastern, part Indian flavor. It was the most popular flavoring for cookies in America and Europe, too, before it fell out of fashion and vanilla became widely available in the nineteenth century
On my visits back home to New York, when the tray of Italian cookies comes out after dinner, the seven-layer cookies are the ones I snatch. I love them so much, I had to learn how to make them at home. They’re easier than they look: You essentially make a big layer cake and then cut it into cookie bars. This recipe is made with homemade almond paste, just in case you can’t find it in the store.
