The classic Middle Eastern salad known as tabbouleh gets a makeover with the addition of grated cauliflower. For a pop of color, we use purple cauliflower, although white would also…
Sides
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Corn fritters, hot and crispy fresh out of the fry pan, are always addictive, but never more so than when they are made with sweet summer corn cut from the…
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This complex sweet and savory salad will be a certain hit with your guests, especially since it looks so beautiful on the platter. Play around and have fun with the presentation.…
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From Valencia oranges to Canary Island bananas, Aragon peaches, melons from Andalucía, and cherries from Extremadura, Spain is a paradise for fruit. This classic salad is best made in advance,…
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This eggy custard has just a touch of garlic, for a piquant, but not too brash, flavor. Try serving it as the centerpiece of a brunch, with a tangle of mixed…
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If you like Middle Eastern food, try this easy grilled eggplant dish. Fanning out the eggplant on the serving plate makes a stunning presentation. Tahini gives the dish some creaminess, and…
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Crunchy, well-seasoned green tomatoes layered between creamy slices of fresh mozzarella is a surprising alternative to the popular caprese salad made with ripe red tomatoes. Any green tomato can be…
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Eggplant is a versatile vegetable that happily lends itself to almost any cooking method, but roasting or grilling seems to bring out the best in it. This Catalan recipe usually…
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Torte salate, or savory tarts, are enjoyed as an antipasto or sometimes as a quick lunch in Italy. They feature all kinds of vegetables—literally from artichokes to zucchini—but here, we…
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This hearty salad takes its cue from Spanish tapas. Beans, chorizo and whole peppers are frequently served as tapas, either on their own—often drizzled with olive oil—or as ingredients in…