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cooking.nytimes.com
Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness It works well for this extremely simple summer pasta of marinated uncooked cherry tomatoes.
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Get Grilled Shrimp and Escarole Recipe from Food Network
www.chowhound.com
Make Chowhound's chimichurri sauce in less than five minutes. Always served on grilled meats in Argentina, it's a brightly colored sauce with herbs, garlic, tangy...
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Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.
cooking.nytimes.com
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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Get Macadamia Nut-Crusted Ono with Mango-Lime Butter Recipe from Food Network
www.delish.com
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
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This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!
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A lighter version of a Spanish favorite.