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Toss radiatore pasta, ham, olives, Cotija cheese, and Greek dressing together for a Mediterranean-inspired pasta salad.
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This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I think this is a fantastic recipe. I absolutely love it! Kids love it! I hope you will too. You may use cashews instead of peanuts if desired.
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Garlic, mingles with cabbage, carrots and cauliflower in this soup of autumn vegetables to make an unforgettable soup. This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.
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Get Spanish Chicken and Potato Roast Recipe from Food Network