This crusty sandwich from the South of France tastes even better when you let it sit for a while so that the olive oil and red wine vinegar seep into the bread. You can use basil instead of dill, or experiment with adding anchovies, red onion, cucumber, or any other ingredients that call to you.
Scallops and chorizo are the biggest-selling appetizer we’ve ever had at our brasserie. I even had complaints from customers when I took the dish off the menu! Try if you can to buy diver scallops that are as fresh as possible.
It doesn’t get much easier — or tastier — than a simple fish sandwich. This panko-crusted gem is a great way to keep lunch quick and delicious. The breadcrumbs give the light fish a nice crunch, and the garlic-dill mayo adds a bold kick. Bonus: You can bake several fillets at once, and serve the whole family! Recruit the kids to bread the fish or make the sauce, and you will have a summer feast in no time.
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In the mood for something exotic? Look no further than this decadent risotto topped with sea urchin and smoked caviar. It's a flavor combination that's simply unforgettable, and your guests are sure to be impressed.See all rice recipes.
Recipe adapted from samromaniManriklo is a pan-fried bread traditionally cooked over ashes, though you can use a pan or cast-iron skillet. Hancock likens it to Native American “frybread” and Indian naan. Every Romani clan and sub-community has a version this pan-friend bread: to say that bread is a staple would be an understatement. Bread has an importance in Romani culture tantamount to holiness — there’s rarely a meal without it. In We are the Romani people, Dr. Ian Hancock reveals that bread should never be thrown away, and if you drop the bread, well then you best apologize to it. Many Roma will kiss their bread before eating it. Bread is serious.The Manriklo recipe is usually basic because it’s meant to be a pallet for the baker’s creativity. I like the combination of bacon, rosemary, and dill, which pairs well with the “Gypsy Celebration Soup.” I like the bread with grated and melted Gruyère on top, but you could even mix the Gruyère in with the dough. Bread is everything.Read How to Eat Like a Real Gypsy here
Cooking spring asparagus with a little olive oil, salt, pepper, and red chile flakes is delicious on its own (especially with a quick spritz of fresh lemon or lime juice), but top that with a fried egg and fresh herbs and you've really got something. Additionally, you can halve some grape tomatoes and cook them along with the asparagus for an even more flavorful dish.
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If you’re not one for mayonnaise, this easy potato salad swaps in the thick condiment with two lighter options: sour cream and Greek yogurt. Cucumber and dill are added for a fresh burst of flavor, making this a well-rounded potato salad with all of the flavors we know and love.
Served with a fresh green salad, this pasta makes a meal in less than 15 minutes. Feel free to substitute grilled wild-caught salmon, available fresh in the summer months.
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