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The beloved chef and author has you covered from brunch all the way through the sweet, sweet end.
Roasted Beet Hummus This vibrant hummus recipe couldn't be easier—just toss a few ingredients in the food processor and whir away! Roasted beets make this healthy dip extra flavorful.
This spinach dip recipe gives the classic appetizer a high-protein twist. In addition to adding plenty of protein, using cottage cheese and feta instead of cream cheese and Cheddar cuts back on ...
While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same. [citation needed] In Armenia, the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin. [citation needed]
In Ashkenazi European Jewish cooking, beetroot horseradish is commonly served with gefilte fish. In Transylvania and other Romanian regions, red beetroot with horseradish is used as a salad served with lamb dishes at Easter called sfecla cu hrean. In Serbia, ren is an essential condiment with cooked meat and freshly roasted suckling pig.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, served with slices of lontong or ketupat (rice cakes), garnished with a sprinkle of bawang goreng (crisp fried shallot), and accompanied by acar (pickles) consisting of slivers of onions, carrots, and cucumbers in vinegar, salt, and sugar solution. Mutton satay is usually ...
Case in point: This rustic roasted squash sensation, peppered with baby kale and drizzled with a dip-worthy dressing. Get the recipe for Acorn Squash Salad with Tahini Vinaigrette . Becky Luigart ...
Beet borscht is served hot or cold. In the cold version, a beaten egg yolk may be added before serving and each bowl topped with a dollop of sour cream. This last process is called farweissen (to make white). Krupnik, or barley soup, originates in Polish lands; its name comes from the Slavic term for hulled grains, krupa. While non-Jewish ...