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Articles tagged with: Appetizer

Smoky Eggplant Pepper Spread with Capers

on Wednesday, 31 July 2019. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

One of the keys to simple, yet satisfying cooking is making the most out of a short list of ingredients. Here, the eggplant is charred over an open flame and then roasted until tender and creamy, creating a deep smoky flavor and silky texture in the finished spread.  The other secret to this...

Limon's Turkish Meatballs with Espelette Mustard Yogurt Sauce

on Monday, 03 June 2019. Posted in Main Course, Recipes

This traditional recipe for Turkish meatballs comes from chef Zuhal Suryel Lambrugo of Limon Authentic Turkish Kebap House in Hellertown, Pennsylvania. Her secret to succulent, mouth-watering meatballs? An 85/15 blend of ground lamb (15% fat equals flavor), a handful of breadcrumbs and an...

Quick-Marinated Sardines

on Wednesday, 15 May 2019. Posted in Appetizers & Starters, Main Course, Recipes

The hardest part of this 6-ingredient starter is waiting for the sardines to marinate.  Plump, succulent jarred sardines are marinated in a flavor-packed mixture of Spanish white wine vinegar, lemon juice garlic, dijon mustard and extra virgin olive oil. Arrange the tinned sardines on a...

Asparagus with Spring Onion Vinaigrette & Wild Fennel Pollen

on Monday, 25 March 2019. Posted in Appetizers & Starters, Salads & Dressings, Vegetable & Side Dishes, Recipes

This spring-forward dish is inspired by classic Asparagus Mimosa, a beloved French starter of blanched asparagus topped with a simple vinaigrette and sieved hard-boiled eggs. Our take keeps things traditional with one secret addition: Wild Fennel Pollen. This fragrant Tuscan spice adds instant...

Smoky Tuna-Stuffed Piquillo Peppers

on Thursday, 17 May 2018. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

This simple, yet impressive tapa—starring luscious, succulent Bonito del Norte tuna from Conservas Ortiz—comes together in under a half hour for easy Spanish-Style entertaining. Make it a tapas party! Just add a platter of Spanish cheeses, spicy cured chorizo, olives and Marcona Almonds. Make...

Broken Tomato Halves (Spaccatelle di Pomodori)

on Thursday, 05 October 2017. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

At Masseria Mirogallo, a beautiful family-run farm in Lucania, this recipe is often made for a quick, filling lunch. Spaccatelle, derived from spaccare, means “to break, smash, or divide,” and is the key to this simple dish. Cut whole peeled tomatoes in half, discard the seeds, and scatter on...