Forget the usual chopped liver. This rustic appetizer is an Italian treat. Spiedini are skewers of any combination of foods — bread, cheeses, meatballs, fish — that can be grilled or roasted.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Easy to make, impossible to stop eating.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.