Gourmet
Roasted Peppers and Potatoes with Bagna Cauda
At many places in Italy, roasted peppers are dressed with bagna cauda, the classic warm anchovy and garlic sauce, but our cooks especially enjoyed it at La Contea, a restaurant in Neive, a village in the Piedmont. In this variation, potato slices have been added.
Jícama and Cucumber Chili Spears
Jícama spears with lime juice and chili powder are a popular street snack in Mexico — crunchy, sour, and spicy all in one bite.
Slow-Roasted Tomatoes
We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.
Whole Red Snapper Baked in a Salt Crust
This recipe can be prepared in 45 minutes or less.
You can substitute any fish of similar size, such as striped bass or sea bass, for the snapper in this recipe. The salt crust seals in the juices, making for an incredibly moist fish.
Warm Goat Cheese, Beet and Arugula Sandwiches
These sandwiches would go well with the vegetable and bean chili.
Goat Cheese and Onion Tarts
To make these tarts two 13 1/2 x 4 x 1-inch tart pans with removable rims are ideal; however, you could also use one 11 x 1-inch round tart pan with a removable rim.
Diane's Six-Spice Oatmeal Raisin Cookies
By Diane Elizabeth Brown