Onions, mint, marjoram, and basil are finely blended together to form an herbaceous sauce.
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Category: Onion
Onions
An essential pantry item to always have on hand when cooking Indian food.
Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.
Chop up an onion, roast it in the oven with herbs until the edges begin to brown, drizzle with olive oil and apple balsamic vinegar, and you have an incredible accompaniment. Alternatively, you can roast in the same oven with your cabbage.
Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar. Nancy party preps for most of the day, creating checklists, setting deadlines, and building in plenty of time for wine breaks and rests. She’s the host with the most and she’s teaching you all her tricks.
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Caramelized Eggplant
Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country. Francis’s version calls for a fresh medley of chopped onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
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Chupín de Trucha – Fisherman’s Soup
When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
Argentina is heavily influenced by Spanish cuisine. It’s common to find the tortilla, a potato, onion, and egg Spanish omelette, at most every bodegón (Argentine cantina). Even though Francis has made many tortillas in his life, he says he only understood the true technique of the tortilla a few years ago when he observed a Spanish lady making it. Now, he shares this favorite tortilla recipe with you. While it’s possible to use any onions available, Francis’s secret is combining three types of onions. He also shares his tips on how to flip it and cook it to perfection.
A classic filling for empanadas in Argentina, stuff the dough with a sweet and savory cheese and onion mixture. After it cooks, it will be oozing with delicious cheese.
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Escovitch Fish
Transport yourself to the beaches of Jamaica and make Kwame’s favorite fried dish. The freshly-caught snapper is rubbed with marination and all-purpose seasoning, shallow-fried until the skin crisps, then is drenched with Escovitch sauce, a mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers.
A mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers, you’ll love the simple yet flavor-packed nature of this sauce.
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Asian Best Of Boiling Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Festive Fish & Seafood Flavor Profiles Food Type Garlic Ginger Global Gluten-Free Indian Lessons Lunch Main Dishes Main Ingredient Meal Type Mediterranean Mustard Occasions One-Pan Onion Pescatarian Rice Sauces Savory Shrimp Side Dishes Vegan Vegetarian Weekend
Mustard Prawns
Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade for the shrimp and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.
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Allspice Barbecue Caribbean Carrot Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Fish Fish & Seafood Flavor Profiles Food Type Frying Gluten-Free Jamaican Lessons Lunch Main Dishes Main Ingredient Meal Type Occasions Onion Pescatarian Pickling Sauces Savory Sour Spicy Summer Vegan Vinegar
Escovitch Fish
Transport yourself to the beach and make Kwame’s favorite fried dish. Rub the freshly-caught snapper with marination and all-purpose seasoning, shallow-fried until the skin crisps, then add Escovitch sauce, a spicy and vinegary pickling liquid.
No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country.
Categories
Chupín de Trucha – Fisherman’s Soup
This fish stew is proven to nourish the body and soul. Francis teaches how to truly build and layer complex flavors with simple ingredients. Hint: The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care.
Francis shares this favorite tortilla española recipe, a classic Argentine dish with Spanish roots. While it’s possible to use any onions available, Francis’s secret is combining three types of onions for sweetness.
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Argentine Baking Barbecue Beef Best Of Cheese Chili Condiments Cooking Method Cuisine Dietary Dinner Dish Type Eggs Entertaining Everyday Flavor Profiles Flour Food Type Frying Game Day Gluten-Free Kid-Friendly Latin American Lessons Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Olives Onion Parties Sauces Savory Snacks Spicy Starters Sweet Tomato Vegan Vegetables Vegetarian Weekend
Empanadas
Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.
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American Apple Baking Best Of Butter Cabbage Caramelizing Cauliflower Cheese Cocktail Hour Condiments Cooking Method Crème Fraiche Cuisine Dietary Dinner Dish Type Eggplant Entertaining European Everyday Flavor Profiles Food Type French Fruits Frying Garlic Global Gluten-Free Grape Holidays Italian Lemon Lessons Lunch Main Dishes Main Ingredient Meal Type Mediterranean Middle Eastern Mint Occasions Olive Oil Onion Outdoor Parties Potato Roasting Rosemary Sauces Savory Side Dishes Snacks Sour Starters Summer Sweet Thanksgiving Thyme Vegan Vegetables Vegetarian Vinegar Weekend Yogurt
Contorni
Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar.
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Bulgur Comfort Condiments Cooking Method Cuisine Dietary Dinner Entertaining Everyday Festive Flavor Profiles Food Type Gluten-Free Goat Halal Israeli Lemon Lessons Lunch Main Dishes Main Ingredient Meal Type Meat & Poultry Mediterranean Middle Eastern Mint Occasions Onion Ramadan Sauces Savory Shabbat Side Dishes Sour Starters Stewing Vegan Vegetarian Weekend
Kibbeh Nayyeh
Travel to a small Arab village and learn about the secrets of this Lebanese delicacy. Kibbeh Nayyeh, considered the tartare of Lebanon, is prepared with a special blend of spices and bulgur wheat for an insane aroma and one of a kind Middle Eastern flavor.
