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For a quick but elegant Sunday evening dinner, simply brown some sea scallops in a skillet—they take only five minutes. And for a flavorful sauce, combine cherry tomatoes, white wine and capers ...
Heat oven to 400. Place zucchini slices in a 9 x 13 pan, drizzle with oil, salt, and pepper, and roast for about 20 minutes until all brown and melty. Heat oven to 400. Take off the papery outer ...
1. In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant but not browned, about 30 seconds. Add the zucchini, season with salt and pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the lemon juice and transfer the zucchini to a bowl.
Whether it's baked, grilled, air-fried or sauteed, learn how to cook zucchini with tips from the experts. The post How to Cook Zucchini, 4 Ways appeared first on Taste of Home.
Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c. 1930. [5]
Tagine with tomato, meatballs, and egg served boiling hot in Casablanca. Algerian and Moroccan tagine dishes are slow-cooked stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. [16] [17] [18] Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.
Olive oil is an important cooking oil in countries surrounding the Mediterranean, and it forms one of the three staple food plants of Mediterranean cuisine, the other two being wheat (as in pasta, bread, and couscous), and the grape, used as a dessert fruit and for wine. [22]
Another major change was the arrival of foods from the Americas in early modern times (around the sixteenth century), notably the incorporation of the potato into Northern European cuisine, [c] and the eager adoption of the tomato into Mediterranean cuisine. The tomato, so central now to that cuisine, was first described in print by Pietro ...