Fonio (Digitaria exilis) has been grown in West Africa for centuries. For a long time, it was of marginal importance as a cereal due to its small seeds, but is now the object of renewed interest as consumers begin to recognize its flavor and nutritional qualities.
Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and they cover their broccoli with it at dinner. It's the ultimate dipping sauce for cold pizza, the perfect accompaniment to crudités, And—oh, yeah—it's also a salad dressing.
Mary Cunningham lives in Choctaw County in Alabama, and she is a superb seamstress, a creative cook, and the mother of two grown daughters. She is also a loving woman and an active member of the C. J. Holiness Church, where during revivals and church functions she always arrives with a basket full of good food and memories.
Saag means greens; sarson da saag specified mustard greens, and palak da saag is spinach. This flavorful side dish often accompanies hearty whole-wheat griddle breads in Punjab, the wheat-growing capital of India.
I've written out each step to making a soufflé in detail to insure success. The steps take less than 30 minutes to prep plus about 25 minutes baking time. Whether you make an individual soufflé for one or want to serve up to four people the method is the same, just scale up the formula for the number of servings. Similarly, you can adjust the formula according to the cup-measure of the baking dish you are using.
The word "revolconas" means tumbled, or rolled over, and here it probably refers to the act of mashing up the potatoes. The dish is a specialty of Extremadura (as well as parts of Castile), where the potatoes are mixed with oil flavored with garlic and the local paprika, pimenton de la Vera. This gives the dish a rusty hue and an addictively dusky taste. Bacon or chorizo bits are sometimes mixed in as well. After being mashed, the potatoes are shaped into a cake and served as an appetizer (or a poor man's main dish), though they definitely make a welcome side dish. Smoked pimenton is essential here; it is available at better food shops and by mail order.
These onions make an amazing side dish for any kind of meat dish, from grilled steaks to roasted pork and veal.
Caramelized and concentrated into slightly crisp nuggets, roasting gives cauliflower a new personality. Granted, it loses its pearly white complexion, but the payback is in the flavor.
I spent some time in Knoxville and got to know firsthand how pleasant the people are and how proud they are to maintain the tradition of the apple stack cake. Everyone knows it, and the routine that they follow to make and serve it is serious business.
This is one of my favorite veggie burgers. It has everything I want: hearty chickpeas, fortifying spinach, a hint of nutty toasted cumin seeds, and final finish of fresh lemon. It's also very easy! As with most burgers in this book, be sure to reserve a portion of the beans and mash them by hand, rather than blitzing all of them in the food processor, as this gives the burger texture. I like to serve them accompanied by traditional burger fixings: lettuce, tomato, and mustard.