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Sun, Oct 18, 2009 4:38 PM
Here’s a basic version adapted from a recipe in Carlo Middione’s book, The Food of Southern Italy, followed by one of my improvisations.
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Sun, Oct 18, 2009 4:28 PM
It's no accident that many brewpubs are also pizzerias. Of course, you can top homemade pizza with the standard thick tomato sauce, cheese and pepperoni, but if you are making your own, why not make something you can't get just anywhere?
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GREAT BEER. GREAT RESPONSIBILITY
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Sun, Oct 18, 2009 4:17 PM
They say broccoli is America's favorite fresh vegetable. I know my family is doing its share of the consumption, as we have this pasta dish at least once a week, with whatever seasonal beer we happen to be drinking.
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Sun, Oct 18, 2009 3:59 PM
This dish, a sort of layered ratatouille, is more properly called a terrine, but the term 'napoleon' has spilled over to the savory side of many restaurant menus to cover all sorts of dishes made of many layers.
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Sun, Oct 18, 2009 3:51 PM
Beer drinkers need to eat their veggies, and a chicken-topped Caesar salad now and then won't do. Here is an assortment of Mediterranean-style vegetable dishes that can be served in all sorts of different fashions.
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Sun, Oct 18, 2009 3:44 PM
In an Italian meal, risotto is generally served on its own as a first course, like pasta or soup. Less commonly, it is served alongside simply cooked meats. It sometimes makes a well-flavored main dish, preceded or followed by a salad.
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Sun, Oct 18, 2009 3:06 PM
The typical Spanish method of cooking rice, used for the many varieties of paella as well as for this more prosaic chicken and rice dish, is in a shallow pan that maximizes the exposure of the rice grains to flavorful stock and spices.
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Sun, Oct 18, 2009 3:06 PM
Pappadams are thin, crisp, round wafers made from lentils and other legumes, often served in Indian restaurants as a complimentary nibble, much like the tortilla chips and salsa in Mexican places.
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Sun, Oct 18, 2009 2:32 PM
This is one of the easiest of beef stews: Minimal cutting, no browning, just put everything together in the pot and bake. What gives it its Provençal flavor, in addition to tomatoes and olive oil, is dried orange peel.
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Sun, Oct 18, 2009 2:30 PM
These beans make a great accompaniment to lamb, roast chicken, roast beef and a whole lot of other meat dishes.
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Sun, Oct 18, 2009 2:29 PM
These tender flatbreads are typically baked right on the walls of the clay tandoor oven in an Indian restaurant, but you can make them on a griddle at home.
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Sun, Oct 18, 2009 2:29 PM
This recipe will work with cut-up whole fryers or your favorite chicken parts.
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Sun, Oct 18, 2009 2:29 PM
This is more or less based on the Moghul korma style of rich, creamy curries from northern India, thickened and enriched with ground cashews.
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Sun, Oct 18, 2009 2:29 PM
Other bright green seasonal vegetables will also work, visually as well as in terms of flavor: Try blanched and peeled fava beans, sliced asparagus, or quarter or half slices of slender zucchini.
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Sun, Oct 18, 2009 2:29 PM
Dolmas can be made several days in advance and refrigerated; remove them from the refrigerator a couple of hours ahead of time to serve cool, or reheat them gently if you like them warm.
