Search results
Results from the WOW.Com Content Network
The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.
In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. [4] [5] The 19th century noun Quiche later being given to a French dish originating from the eastern part of the country. It may derive from an older preparation called féouse [6] typical in the city of Nancy in the 16th century. The early versions of quiche ...
Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) Gyros (γύρος) Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
A steamed fertilized duck egg containing a partially developed duck embryo, it is commonly sold as street food in the Philippines. Basted egg: Plain Sunny-side-up eggs that are slightly cooked on the top. This can be accomplished by spooning fat from the pan onto the eggs [4] or by turning them and cooking the yolk side for a few seconds. [5 ...
Plus, the frittata could feed a bunch, a bonus for the Italian-American family of six. When you’re looking for comfort food on the quick, chef Jeff Mauro knows just the recipe: a frittata filled ...
The Greek cooking method plaki [175] is food on a roasting tin that is baked or roasted in the oven with extra virgin olive oil, tomatoes, vegetables, and herbs, with the well-known gigantes beans plaki and fish plaki. Marides tiganites, [176] [177] small-sized whitebait fish (spicara smaris) that are lightly dusted with flour, then fried.
Recipes from ‘OPSO: A Modern Greek Cookbook’ (Ebury, £35). Taramas OPSO’s taramas uses rye bread and Greek bottarga for more depth of flavour and a lingering aftertaste (Lateef Okunnu)
Position an oven rack 3 inches from the broiler and preheat. Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste.