Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.
Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.
This was my first taste of the south of France.
This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.
While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Serve with plantains, refried beans, and red onion escabeche.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This shows just how perfumed basil is.