Tag: tomato

Kousa Mahshi

Kousa Mahshi

Kousa Mashii, which translates as “stuffed squash” in Arabic, is a satisfying yet light preparation that’s popular across the Levant. The dish consists of hollowed-out zucchini filled with a mixture of spiced ground lamb and rice and slowly braised in cinnamon-accented tomato sauce until the meat is succulent and the […]

Moqueca de Camarao – Shrimp Stew

Brazilian prawn coconut stew (moqueca de camarao) is an easy and delicious low-carb recipe that features a unique combination of spices. It's one of the most famous Brazilian foods, and it's super easy to make in just 30 minutes of a Brazilian prawn coconut stew If you're into seafood and […]

Torta Ahogada 2

Tortas Ahogadas

Torta Ahogada is a "drowned submarine sandwich". It is a typical dish from Guadalajara, Mexico. It is called such because the sandwich is partially submerged in a sauce made primarily of dried chili peppers. Our version is a less spicy version of the sandwich, made with a tomato-based consomé.

Venison Mole Recipe

Mole Chichilo

This is one of the more obscure moles, but it’s one that is actually served with gamier meats like venison, as well as beef, lamb or duck. Most Americans are more familiar with mole poblano, which is not from Oaxaca, or mole negro, the black mole with chocolate that can […]

Mole Manchamantel

Mole Manchamantel

A rich and complex sauce with sophisticated flavors, mole is an iconic Mexican dish with ancient origins. Traditionally prepared with pork, this version for traditional mole manchamanteles is just as delicious and is prepared with ancho chile and a blend of seeds and spices. Traditional mole manchamanteles is known for […]

Mole Coloradito

Mole Coloradito Oaxaqueño

This mole translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds, and chocolate and features an awesome secret ingredient for […]

Mole Negro

Oaxacan Mole Negro

This is the “typical” savory-sweet mole found on many American menus. Oaxacan mole negro is a sophisticated, rich and delicate preparation with ancient origins. Provided with an amazing aroma and taste, Oaxacan mole negro is prepared mainly with black chilhuacle chile that adds a mild fruity flavor with anise notes, […]

Turkish Lentil Meatballs

Turkish Lentil Meatballs

No wonder this is one of Turks’ most beloved dishes. Simple to make and packed with flavor. Turks serve them at just about any occasion. And few leftovers are more treasured than finding mercimek köftesi in the fridge when a midnight snack is called for. What’s not to like about […]

Sephardi Style Cholent

Sephardi Cholent

Cholent is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday […]

choros a la chalaca

Choros a la Chalaca

  This take on the classic Peruvian seafood dish of steamed mussels is always a hit at Danielle Bell and Pablo Osorio’s de Porres Dinner Series events. The bright, fresh topping is a kind of salsa criolla, a Peruvian red onion relish with chile and lime. Arrange the mussels on […]

sauteed cabbage 5

Caramelized Cabbage

  Caramelized Cabbage is the basis for many other dishes, including Russian braised Cabbage, Southern fried cabbage with bacon and onions, St. Paddy’s day, fried cabbage, Mexican Cabbage and Tomatoe salsa. Its versatile and flavorful

patatas bravas

Patatas Bravas

These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

butter chicken

Butter Chicken – Murg Makhani

Butter Chicken is probably one of the most popular Indian chicken recipes liked by all. Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and, cream sauce. It originated in India as a curry. The curry was developed in 1947 by the founders […]

red lentil dahl

Red Lentil Dhal Soup

  A beautiful red lentil dhal flavored with a spicy tomato masala. This is my chicken soup when I’m feeling under the weather, my staple when I don’t know what else to cook, my cuddle blanket when I’m feeling sorry for myself and my tonic when I’ve indulged a little […]

pasta bolognese

Pasta Bolognese

  Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, […]

polenta bolognese

Polenta Bolognese Abruzzo

  Polenta is a hearty, classic Northern Italian style dish. This version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavor and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion.

molletes

Molletes

  My favorite thing about molletes is that they’re an open-faced blank canvas, as simple as they are flexible. This version has all the essentials, and makes for a hearty on-the-go breakfast, but can easily be dressed up to become the star of a fabulous brunch—add chorizo or bacon for […]

ceviche 3

Ceviche

  Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter […]

spanishbakedcod

Spanish Cod with Tomato Sauce

  As you know, fish is a very important part of the Mediterranean diet, it´s low in fat, high in protein and loaded with so many health benefits. With that being said, today we´re making The Ultimate Spanish Cod Recipe with Tomato Sauce. This dish is loaded with flavors, easy […]

roasted duck

Duck à l’Orange

  The crispy, salted skin in this amazing Roasted Duck recipe might be one of the best things ever. Perfectly crispy, with just the right amount of fat, and a little zing of heat from the zesty orange sauce caramelized on top.

beef bourguignon

Beef Bourguignon

  “I can’t think of a more perfect dish to make when it’s cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand.” — Gerald Addison, Co-Owner and Co-Executive Chef, […]

golive garlic grilled cheese (1)

Ultimate Grilled Cheese

Nothing is more comforting than a hot, melty grilled cheese sandwich. Grilled cheese and tomato soup are a combo made in heaven. It’s the perfect easy lunch recipe and great for even the pickiest of eaters. The best grilled cheese always starts with a sturdy bread, lots of cheese and […]

Bison Burger

Bison Burger

Burger and fries are iconic and delicious, but the bun and French fries are problematic for the paleo diet. Give this fast food favorite a complete makeover resulting in a lower-fat, low-carb and nutrient-dense dish. Use lean bison meat for the patty and eliminate carbs with an iceberg lettuce wrap. […]

Coq Au Vin

Coq au Vin

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, […]

Chicken Shawarma 5

Chicken Shawarma

Chicken Shawarma is a popular gourmet sandwich that you can get at Middle Eastern restaurants. Marinated chicken chunks are mounted on a large rotating skewer and then roasted slowly to perfection against a gas burning grill. Due to the unavailability of such industrial roasters at homes, Chicken Shawarma has typically […]

Strapastada

Strapatsada Greek Scrambled Eggs

This is a wonderful dish that is popular in many regions of Greece, especially during the Summer months when tomato season is in full swing and there’s so many tomatoes in sight, one doesn’t know what to do with them.

Vegan Pasta Sauce With 10 Hidden Veg Allergy Friendly Sauce

Butternut Squash Pasta Sauce

  Great if you have a sensitive stomach, food allergies, or want a really tasty sauce. It’s great for embracing whatever veg you’ve got to hand – fresh, frozen, or canned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce […]

Challah Tomato Spinach Pumpernickle After

Tri-Color Challah

  This beautiful tri-color challah bread will truly inspire bakers! This is my favorite way to modify the traditional challah bread recipe. It’s tasty, easy to make, and love.

Slow Cooker Lasagna

  Lasagna in the slow cooker? Oh yes! You’ll start by simmering ground beef, onion, and garlic with tomatoes and oregano. Then you’ll simply layer the mixture into a slow cooker with lasagna noodles and a creamy blend of cheeses. Let the slow cooker do its work all day and […]

Tuscan Salmon

Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes – Smothered in a luscious garlic butter spinach and sun-dried tomato cream sauce, you won’t believe how easy, fast and simple it is to cook salmon this way! These deliciously seasoned, Tuscan salmon filets are juicy and tender on the inside […]

Shakshuka Eggs with Feta

  Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is a breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs […]

Welsh-Rarebit

Welsh Rarebit is a delicious blend of savory ingredients: sharp cheddar, egg yolk, Worcestershire sauce, whole grain mustard, and beer, piled onto slabs of toasted bread and broiled into a bubbly cheese sauce. A jammy sweet broiled tomato tops them off, a slight break from tradition that makes these cheese […]

Appalachian Bean Soup

  A comforting bowl of creamy pinto beans flavored with smoky ham. A winter staple in the Appalachian states. This recipe uses an Instapot but other methods of slow cooking or pressure cooking work just as well.

Tlayuda

  A Tlayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.A popular […]

V8 Tomato Basil Bread

  This is delicious bread. You can toast it for breakfast, make grilled cheese sandwiches or even shape slices into hors d'oeuvres, top with a little sauce and toast under the broiler. This is one of my favorite bread recipes!

Compound Butter

One of the easiest things to make and often overlooked when having steaks, chops, fish, or vegetables. Create these easy flavor bombs ahead, freeze, and use as needed. Stored in an air-tight bag, you’ll have go-to, fabulous flavor at your fingertips. Stores for months in the freezer and one week […]

Huevos Divorciados / Mexican Eggs Benedict

These are both a "pair of eggs" separated. In the Mexican version the eggs are 'Divorced' One is with chili verde the other with chili rojo. The eggs divorced themselves because their owners (the married couple that like eggs in the morning, decided to call them just that. One like […]

Mexican Squash with Cheese in Tomato Sauce

  Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes “calabacitas”, and they have a slightly sweeter flavor compared to zucchini and have a tender, thin skin. They’re delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn […]

Peruvian Salsa Criolla

An ultra-simple salad/salsa/side dish, Peruvian Red Onion Tomato Salad requires only a few ingredients, takes a few minutes of active prep time, and is a perfect accompaniment to many of your favorite dishes!

Cioppino

This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, […]

Basic Onion Tomato Masala

Onion Tomato Masala, is the base gravy for many Indian dishes,you can make paneer butter masala, mushroom masala ,aloo curry & many more with this one base gravy. When we were in Bangalore, i had a chance to sneak peek into the kitchen of the restaurant where we usually brought […]

Tomato Watermelon Salad

The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it

Huevos Albañil

  The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.

Huevos Ahogados

They are called “drowned eggs” because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had […]

Creole “Red” Gravy

Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things […]