The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
This recipe is an ancient Persian take on the spinach salad from masterful writer Joan Nathan. Spinach is quickly blanched in boiling water, then pulsed in a food processor with cilantro, walnuts and garlic until roughly chopped. Toss with vinegar, salt and pepper and serve at room temperature alongside a chunk of whole grain bread and good butter and you have a delicious spring dinner.
Peruvian dish prepared quinotto-style (like a risotto but with quinoa), only creamier and more indulgent thanks in part to a generous topping of cheese. You can eat it just as it is, or as a side for a stew.
Pernil is a Latin dish of tender, super-flavorful slow-roasted pork with the ultimate crispy skin
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.