Часто так буває, що помідори не встигають дозріти, а за вікном уже дощі та холоди та томати так і залишаються зеленими. Але не поспішайте засмучуватися. З

Пока бодрые курсистки прыгают на винодельне, а у меня есть человеческий интернет и чувство стыда за длительное отсутствие - ловите. Кантуччи Сильвии. А теперь жиррррррным чоррррррным фломастером зачирикайте все ваши предыдущие рецепты (и мой в том числе) - эти лучшие безусловно. Верим мне, я редко…

If you are tracking your calories to help with your weight loss goals you must try these quick 300 calorie meals. Make these incredible low calorie recipes and enjoy having more delicious and healthy foods for your weight loss meal plan. These healthy meals are delicious. rn

Thomas Keller Ratatouille recipe is a perfect vegetable stew dish. It has a variety of colors and looks wonderful to serve. Check out the details and make your own version.

Если вы искали в поисковике рецепт миндального торта из Икеа и попали на эту страницу, значит вы, как и миллионы людей, просто обожаете этот вкусный торт.

Authentic Pastitsio, or Greek lasagna ~ layers of pasta, cinnamon-laced beef, Kasseri cheese and béchamel.

Традиционный сицилийский десерт канноли - один из самых популярных сладостей во всей Италии. Рассмотрим рецепты приготовления, необходимые ингредиенты, как подавать на стол и с чем употреблять

Уж не знаю, как там в ихних Америках, а в наших Кулиничах это печенье продаётся именно под таким названием. А это что у вас за большущие такие печеньки? А дайте-ка парочку на пробу! Вкусно! Но мало Самый надёжный способ поесть печенек вдоволь приготовить…

This is marvelous, and a really nice change from the traditional beef balls. These juicy, tender parsley meatballs are remarkably good, packed with herbs and spices. If you want to make people happ…

Turn your extra vegetables into gimbap—a healthy, fun Korean snack. This flexible recipe shows a great way to use up your veggie scraps.

Knafeh is a delicious Middle Eastern savory and sweet dessert.

This collection of Lebanese Recipes includes 35 Middle Eastern delicacies that you can easily make in your own kitchen.

On vous a dégoté une recette de gyôza, ces fameux raviolis japonais ! On s'évade au Pays du Soleil Levant et nos papilles en redemandent.

Made with mashed and shredded potatoes, bacon, onions, cream, and eggs, German Potthucke is a savory baked loaf you can serve as a starchy side.

Spanakopita Triangles are delicious Greek dish made with crispy phyllo dough filled with spinach, feta cheese and lots of herbs. This comforting savory recipe makes a perfect appetizer or side dish!

An Italian style eggplant sauce with sweet and sour aspects that’s perfect as an appetizer (with crostini), a side or tossed with pasta for a meal!

Хочешь научиться готовить настоящие грузинские салаты? Наша подборка из 20 замечательных рецептов уже ждет тебя! Все салаты отличаются простотой, поэтому будут под силу даже неопытному кулинару. Читай, выбирай и скорее приступай к делу!

Thomas Keller, famed chef and owner of The French Laundry, Per Se, Ad Hock, and Bouchon, was the food consultant for Pixar to help create the signature dish for their 2007 film, Ratatouille. Keller's upscale layered variation of ratatouille (actually called confit byaldi) they used for the film has been floating around cyber space for ages, but I've just now gotten around to cooking it. Aaron and I are huge Pixar fans and have seen almost every one of their films in theaters (often on opening night). I even dressed as WALL-E for Halloween a few years ago- so fun! After Ratatouille first came out I searched for the recipe, but to no avail. It wasn't until a couple years ago that I thought to look for it again, and low and behold, it was all over the internet. As you can imagine I was very pleased. Anytime we bring up Ratatouille (the movie or the dish), Aaron and I can't help quoting the film. We particularly love it when the terrifying food critic, Anton Ego, is asked what he would like for dinner and exclaims: "Surprise me!" I find myself saying, "surprise me," in Anton's deep, menacing voice even to questions that don't warrant that response (I just like the way it sounds). *SPOILER ALERT* In the end, Remy the rat does in fact surprise Anton with the humble yet elegant peasant dish you see before you, flooding Anton's thoughts with fond childhood memories of his mother cooking ratatouille at home. I nearly cry every time! Every time. Ratatouille is such a simple yet delicious Provencal dish. It celebrates summer's bounty by using tomatoes, peppers, eggplant, zucchini, and summer squash- so much veg! Slicing the vegetables paper thin elevates the ratatouille to a more sophisticated level, while cooking it in a cast iron skillet still gives it that rustic feel. Yes, slicing the vegetables takes some time, but relax, have a glass of wine, listen to some music, and enjoy the meditative process (if you have a mandoline, use it for the squash!). It's definitely worth the wait and so much fun to eat! We loved this dish so much, I've made it several times in the past month. After a trip to the Santa Cruz farmer's market while visiting family in California a couple weeks ago, I made this dish for my brother and sister-in-law. I cooked the tomato and pepper base, arranged the sliced veggies, and refrigerated it for them to enjoy a lovely "no cook" home cooked meal in the days after we left. With my ADORABLE little niece running around leaving them little time to cook, all they had to do was pop it in the oven and dinner was served. In fact, if you're making this dish for company, you can prepare it a day in advance as I did for my brother. When ready to bake, simply heat the dish up on the stovetop over medium heat until warm and place it in the oven. Served with a lovely green salad and couscous or quinoa, this ratatouille can easily serve four. As vegetables are the star of this dish, and there's no butter in the recipe, this is a perfect option for a vegetarian or vegan dinner. RATATOUILLE (CONFIT BYALDI) Slightly adapted from Thomas Keller Ingredients: ½ red pepper, seeds and ribs removed ½ yellow pepper, seeds and ribs removed ½ orange pepper, seeds and ribs removed 5 tbsp. olive oil, divided 1½ tsp. minced garlic (or more to taste), divided ½ yellow onion, finely diced (about ½ cup) 1 28-oz. can San Marzano whole peeled tomatoes, seeded and chopped, juices reserved (or 3 to 4 tomatoes, peeled, seeded and chopped, juices reserved) 2 sprigs fresh thyme (plus 1 extra sprig for sprinkling) 1 sprig Italian parsley 1 small bay leaf 1 zucchini (about 7 to 8 oz.), sliced in 1/16-inch rounds 1 Japanese eggplant (7 to 8 oz), sliced in 1/16-inch rounds 1 yellow summer squash (7 to 8 oz.), sliced into 1/16-inch rounds 4 to 5 Roma tomatoes, sliced into 1/16-inch rounds 1 to 2 tsp. aged balsamic vinegar Salt and freshly ground black pepper to taste Preheat the oven to 450 degrees F. Place the peppers cut-side down on a foil-lined baking sheet. Roast until their skins loosen and begin to brown slightly, about 15 to 20 minutes. Remove from oven and let rest until cool enough to handle. Peel and chop finely. Combine 2 tbsp. olive oil, 1 tsp. garlic, and the onion in an 8-inch cast iron skillet (or other ovenproof skillet), over low heat until very soft but not browned, about 8 minutes. Add the chopped tomatoes, their juices, 2 sprigs thyme, parsley, and bay leaf. Simmer over medium-low heat until very little liquid remains, about 10 to 15 minutes. Be careful not to brown. Add the peppers and simmer for a couple of minutes to soften them. Season to taste with salt and discard herbs. Reserve 1 to 2 tbsp. of the mixture for the vinaigrette, leaving the rest in the bottom of the pan. Remove from heat. Reduce the oven temperature to 275 degrees F. Starting from the outer edge of the pan and working your way in, arrange alternating slices of zucchini, eggplant, yellow squash, and Roma tomatoes. Allow the slices to overlap so that about ¼-inch of each slice is exposed. Repeat until the pan is filled. Sprinkle the pan with the remaining garlic and the leaves from the remaining sprig of thyme. Drizzle with 2 tbsp. olive oil and season with salt and pepper. Cover the pan with foil and seal well. Bake until the vegetables are tender, about 2 hours. Uncover and bake for 30 minutes more. If the pan has accumulated any excess liquid after baking, carefully drain it off. To make the vinaigrette, combine the reserved tomato and pepper mixture with the remaining 1 tbsp. olive oil, balsamic vinegar, and salt and pepper to taste. Drizzle around plate and serve hot. Yield: 2 to 4 servings Notes: Look for vegetables that are similar in size, which makes arranging them in the pan easier and more uniform. Feel free to puree the tomato and pepper mixture with the balsamic in a blender to create a smoother vinaigrette. You can also omit the vinaigrette altogether and simply drizzle each plate or serving with a few drops of balsamic. When serving, use a cake spatula for ease in lifting the veggies out of the pan and plating. If you have any leftover veggie slices that didn't fit in the pan, use them in a frittata or vegetable stir-fry.

Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.

Салат из кабачков от @alianna Знали про такой рецепт? Это оказалось нереально вкусно Ингредиенты: 2 средних кабачка 3 вкусных плавленных сырка Укроп Чеснок Соль/перец Майонез Приготовление:...

Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.

Sicilian tomato pesto, also known as "Pesto alla Trapanese," is a bright, summery and refreshing version of the beloved Italian condiment.

apple curd, crème de fruits, pommes, citrons, sucre

Blueberry Pierogi are classic Polish dumplings filled with sweet, juicy blueberries, straight off the bush. Perfect for lunch or dessert.

Learn how to make galatopita — a Greek pie made with a milk and semolina custard. It's creamy, dreamy and just plain delightful.

Delicate, thin dill crepes with smoked salmon make absolutely impressive, irresistibly delicious appetizer to jazz up your cocktail party!

A creamy, cozy, full-flavored mushroom soup featuring paprika, dill and sour cream. Delicious with a chunk of crusty baguette!

Diced and roasted celeriac with plenty of rosemary and garlic, this is a lower carb alternative to delicious potatoes parmentier or roast potatoes. Perfect for a midweek dinner or the holiday table.

Try this deliciously authentic recipe from Rebecca Seal’s classy cookbook, Istanbul.

asy Greek Skillet Pastitsio is a simplified version of our favorite Greek casserole. Aldente pasta shells are are tossed with a tomato and cinnamon-infused beef sauce, layered with an easy cheesy béchamel sauce, and baked until golden brown and bubbly. The recipe makes a generous amount, and the leftovers are even better the next day!