Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.
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.
While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.
This recipe is full of fresh flavors and takes no time to make.
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
I love to serve pale beans like cannellini or baby white limas as a warm salad, dressed with an emulsion of rosemary-and-thyme-infused olive oil, a little of their cooking liquid, and olives.