Good bacon goes with everything — I have a sneaking suspicion that bacon ice cream would be a hit. (Especially if you paired the bacon with pecans.) When I say “good” bacon, I’m referring to bacon from pastured hogs that snort and snuffle about on an actual farm. You can find this kind of bacon [...]
Spaniards have some delectable culinary customs, among them “giant” beans and “giant” corn. (I found the latter — salted and roasted, no less — in a flamenco bar in Cádiz, sold in cocktail-peanut-style canisters in a mini rotating vending machine. Like most bar snacks sold in disposable canisters, they weren’t very good, but still, I [...]
Continue reading about Frijoles Gigantes and Other Spanish Oddities
1 roasted beet (see “Roasted Beets” under “Ingredients & Staples”)
2 hardboiled eggs (see “Hardboiled Eggs” under “Ingredients & Staples”)
1/2 pound to 1 pound of green beans
Feta cheese, preferably in brine
2 medium tomatoes
fresh cilantro, torn or finely shredded
balsamic vinegar
olive oil
Clean and trim the ends off the green beans. Add them to a pot of simmering water [...]
Nothing can compare to sitting in Brussels’ Grand Place and enjoying a salade nicoise at an outdoor café, but here’s a simple, tasty version I made for a last-minute dinner yesterday. (Minus the potatoes and anchovies.) Depending on your appetite, this could serve one or two people.
Ingredients
1 can tuna
1 large tomato
1 avocado
1-2 hardboiled eggs
handful of [...]
