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Archives
View Post

Garlic Mushrooms (Champinones al Ajillo)

In Appetizers by Dave DeWitt12/08/2020Leave a Comment

Mushrooms are a popular tapa ingredient all over Spain and they are fried, grilled, marinated, or stuffed. Another popular ingredient is Spanish garlic.

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Pumpkin Dip (Ajlouke et Potiron)

In Chili & Soup by Dave DeWitt08/14/2020Leave a Comment

Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread. Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.

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Grilled Avocado with Strawberry-Mango Salsa

In Dessert by Dave DeWitt08/03/2020Leave a Comment

The lowly—but elegant—avocado is actually a fruit, so let’s treat it like one for this refreshing, healthy, and surprising dessert.

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Teriyaki Buffalo Rib-eyes

In Asian, BBQ - Grilling - Smoking by Rick Browne07/11/2020Leave a Comment

This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”

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Mirichi ka Salan (Mild Chiles in a Nutty Sauce)

In Asian by Dave DeWitt05/06/2020Leave a Comment

Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.

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Armenian Lamb Brochettes

In Asian by Mark Masker04/13/2020Leave a Comment

No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame.

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Peach Habanero Chutney

In Spicy Side Dishes by Mark Masker01/10/2020Leave a Comment

The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.

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