When coupled with pantry ingredients, the lowly carrot is transformed into a colorful tapa. These tangy carrots are also great on salads, charcuterie boards, or relish trays. They’ll keep for several days in the refrigerator. Ingredients Directions Step 1 Fill a large pot with salted water and bring to a boil over high heat. Add […]
Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes. Ingredients Directions […]
I love the combination of sweet and savory ingredients in this stuffing. Cooking the wild rice and roasting the squash take some time, but you can work on the components of this dish simultaneously. Any stuffing left over after you fill the squash halves makes a great cold lunch the next day! Ingredients 1/2 cup wild rice, […]
This is a popular item at restaurants and the soup station at supermarkets, yet so often tastes gummy. My recipe is chunky and creamy at the same time, thanks to a simple roux technique and not over-blending. Ingredients 7 tablespoons olive oil, divided, plus more for drizzling 1 large sweet onion, about 12 ounces, […]
