kazakh fried pasties filled with meat. from time-life's foods of the world's book russian cooking (1969).posting this in reply to a request in the eastern european forum. i have not made this but it reads interesting and someday i will make it. when i do,i will probably add a few more seasonings or herbs to the filling.
a malty, sharp, chilly & hot breathtaking blast of flavor we used to enjoy poolside in phoenix. recipe from the cafe terra cotta in tucson. later the black mountain brewing company in cave creek began brewing their own chili beer with a whole serrano
an original south african recipe, which not only looks and tastes wonderful, but the aroma will convince your guests that you are a star. it is easy to pre-prepare, bake just before serving time. allow about 150 –200 g filleted fish per person if served
" a hearty and aromatic dish, from aunt teresa's kitchen to yours! great if served with rice. " copied from another site. i haven't tried it yet (we are in the middle of a heat wave here, so no baking!) but it looks yummy.
there's just something about the chips and salsa that are put down in front of me when i visit my neighborhood mexican joint. it's a typical tex-mex place. this is the kind of salsa that's simple and can't be replicated by a store bought, jarred version.
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