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Award-winning cookbook author Paula Wolfert's mussels are first steamed with butter, cinnamon, and white wine, then seasoned with pepper and lemon juice and tossed in an herbed chile-tomato broth ...
A dish made from country-style sausages, peppers, onions and wine. Originates from Mt. Pelion. Stifado (στιφάδο) Cooking method, from the Italian stufato. Game (rabbit, venison), veal or other meat; stew with pearl onions, red wine and cinnamon. Xiphias (ξιφίας) Swordfish is generally grilled. Tonos (τόνος)
Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. [14] This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available. [ 15 ]
[citation needed] In southern Greece, the term spanakopita is also common for the versions with cheese. A version without cheese and eggs is eaten during religious fasts throughout Greece. Spanakopita appears in many traditional Greek cookery books and appears in numerous restaurants and hotel menus throughout Greece and internationally.
The most recent and most popular contemporary variant of pastitsio was invented by Nikolaos Tselementes, a French-trained Greek chef of the early 20th century.Before him, pastitsio in Greece had a filling of pasta, liver, meat, eggs, and cheese, did not include béchamel, and it was wrapped in filo, similar to the most Italian pasticcio recipes, which were wrapped in pastry.
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. [1] It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.
Authentic Cuban dish of ropa vieja, black beans, and yuca. Cuban cuisine is a distinctive fusion of Spanish, Indigenous, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking. The black Caribbean rice influence is in the use of ...
Las Vegas, NV: 5 EV0505 Las Vegas Catfish Sloppy Joe (lunchtime only) RM Seafood (Mandalay Bay) Las Vegas, NV: 5 EV0505 Las Vegas Chile Rubbed Double Rib Eye SW Steakhouse (Wynn) Las Vegas, NV: 5 EV0505 Las Vegas Chicken Scarpariello Rao's (Caesars Palace) Las Vegas, NV: 5 EV0505 Las Vegas Twenty-Vegetable Fried Rice The Cosmopolitan Las Vegas ...