A torta is a sandwich made with a telera (a soft, round roll) or a bolillo (a crustier oblong bread, which is soft and white on the inside). The bread can be filled with any type of meat, but I love the chicken version because it’s good for you, messy to eat, and so delicious.
The "drowned sandwich" is a Mexican favorite. It’s got just the right amount of kick, but some like it hot, so this is the perfect sandwich to go as spicy as you please. Move over French dip, here comes something spicier!
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Italy is the world’s seventh largest producer of pistachios, primarily grown in Sicily where the trees flourish in the volcanic soil near Mt. Etna. Most of Sicily's pistachio production is now used either in pistachio ice cream or in pastries. This moist and flavorful cake is incredibly fragrant thanks to the frothy orange blossom whipped crème fraîche that matches perfectly with the distinctive panache of pistachio.This recipe is courtesy of Viking Ocean Cruises.
Maya Adam is a lecturer at Stanford University School of Medicine. She received her BA in Human Biology at Stanford before completing her medical degree at the University of British Columbia in Vancouver, Canada. Prior to her post-secondary studies, she spent almost 10 years as a professional ballet dancer in Germany. Now, she is the mother of three young boys and lectures on child health and nutrition at Stanford. She spends her free time trampoline-jumping with the children and cooking for family and friends. She also enjoys writing in her spare time and her work has appeared in The Vancouver Sun, The Globe and Mail and O Magazine.
These Mexican-style grilled steak sandwiches are a great weeknight or cookout party option. Flat iron is a super-flavorful cut from the shoulder; it’s quite lean, so cook it no further than medium-rare to ensure that it’s tender and juicy.
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This simple variation on a fancy-pants pancake looks very much like a soufflé when it emerges from the oven, but it settles quickly as it cools, becoming a thick and delightful crêpe-like cake. You can substitute any pitted stone fruit for the sour cherries.
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Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep’s’ milk – try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors. — Green Kitchen Travels by David Frenkiel and Luise Vindahl
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Tijuana Torta recipe. Ready In: 18 min. Makes 4 servings 128 per serving Ingredients: black beans, canned, salsa, pickled jalapenos, cumin, avocado, onions, lime juice, bread, french baguette, green cabbage