Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)
Any mild-flavored, firm-textured fish can be served with this garlicky tomato sauce. Keep a close eye on the garlic slices as you brown them. Ingredients 1/4 cup plus 3 tablespoons extra virgin olive oil 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced 1 tablespoon sweet paprika 1 1/2 cups canned […]
Melbourne has the largest population of Greeks of any city in the world outside of Greece. Originally discovered in an old monastery cookbook, this recipe is representative of many Greek dishes called lathero, meaning vegetables cooked with olive oil, tomato, and herbs. If you eat dairy, serve it with a briny chunk of feta cheese.
This refreshing salad is ubiquitous throughout Chile and is routinely served in homes and restaurants alike.
