Ribollita is a hearty bean and vegetable soup from Italy’s Tuscany region. The name, ribollita, means “reboiled” in Italian, as it was traditionally made with leftover soup thickened with bread. It’s the perfect meal for a rainy afternoon or cold winter day.
There are almost as many ways to make harira as there are families who make it! Harira is traditionally served during Ramadan and features lentils, chickpeas, cumin and other spices in a thick almost stew-like broth. While some make it with lamb or other meat, this version is vegetarian and
Moroccan-style Harira Soup Read More »
We fell in love with these savory cheese puffs on a recent trip to the Burgundy region in France. Made with choux pastry and served warm, gougères traditionally include Gruyere cheese but grated Emmental, Comte, Parmigiano-Reggiano or even cheddar can also be used. They are a simple and elegant pre-party
Savory French Cheese Puffs (Gougère) Read More »
When traveling to a new country, we always try to sign up for a food walking tour early in the trip. They’re usually led by locals who love introducing guests to regional flavors found in out-of-the-way neighborhood markets, cozy cafes and lively pubs. During a tapas walking tour in Barcelona,
Catalan Tomato Bread (Pan con Tomate) Read More »
This holiday tradition is delicate and flaky with a dusting of powdered sugar. They need to chill overnight and assembly can be time-consuming…but they’re worth it!
This comforting blend of black tea, milk and spices is one of India’s many culinary delights. Masala Chai is everywhere—served in terracotta cups on the train, at stalls along the colorful streets, and in shops and restaurants throughout the country. Try this, and you’ll never go back to pre-packaged blends
You’ll need to start these lemons about two months before using them. The preservation process softens the peel and gives a bright flavor to Moroccan tagines, salads and other dishes.
This spread for bruschetta or crackers is easy to whip up when unexpected company stops by. This recipe is lightly adapted from Niagara-on-the-Lake’s Wine Country Cooking School.
Sun-dried Tomato and Goat Cheese Spread Read More »
I was delighted when I found this recipe years ago in The Book of Latin American Cooking by Elisabeth Lambert Ortiz, as it is closest to the sangría we enjoyed throughout Spain.
