Originating in northern Mexico and beloved throughout the world, flour tortillas are versatile, delicious and practical. Fill them with beans, cheese, vegetables and meat for a hearty burrito, or flatten them out on a griddle for a crispy quesadilla dripping with melted cheese.
Category: Recipes
This paper thin flatbread is prepared much like pita, except the dough is rolled and stretched as thin as possible and baked in under two minutes on a very hot pan, griddle or tandoor oven. Delicious served in a wrap with Falafel and hummus, bhabaghanoush and cucumber tomato salad.
This simple, crumbly shortbread dough keeps indefinitely in the freezer so you’ll always have it on hand to whip up pies, tarts, quiches, and more. Try it with whole wheat flour! It’s even better! I makes a tender crust that adds depth of flavor.
Barley isn’t just for soup or porridge. This ancient grain is as versatile as it is simple to prepare. Here I treat it a bit like risotto, but without all the fuss. Barley naturally forms a creamy sauce base right in the pan, to which you can add your vegetables, protein and seasoning of choice
This is my spin on the famous white clam pizza hailing from New Haven, Connecticut. The addition of grilled sweet onions, cherry tomatoes, and parsley on top of the crispy whole rye crust take things to a new level. While you can use any grateable cheese, like parmesan or romano, I prefer aged asiago. You can also add mushrooms or capers, and substitute with your choice of protein, such as shrimp, lobster, chicken, or pork belly.
This savory, slow-cooked Indian stew is perfect for sopping up with fresh naan. Serve over steaming aromatic rice (try Charleston Gold in place of BasmatiI) or mix it together, casserole style. Top off with Cucumber Riata for a refreshing contrast to the fiery spices.
A refreshing complement to Indian dishes like whole grain naan and lamb biryani.
Although traditionally baked in a tandoori oven, naan is easily baked in a pan or griddle. Slather in turmeric, ghee, or butter and enjoy with your favorite Indian meal!
Spring pancakes originated in northern China at least 1,500 years ago. Traditionally, they were eaten on the solstice to celebrate the beginning of spring. These chewy little wrappers are also filled and deep fried to make spring rolls.
Like spring pancakes, this dish originates from the Shandong province, but Chinese American chefs have adapted it to locally available ingredients. The Chinese version is made with pork, egg, bamboo shoots, day lily, wood ear mushrooms, and seasoned with soy sauce, rice wine, sesame oil, garlic, and ginger, while the Chinese American version replaces the cucumber and day lilies with cabbage and carrots.