Appetizer & Salads
Showing 1–12 of 15 results
In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for “classic Bolognese ragù” with the Bologna Chamber of Commerce. The academy’s version is presented here.$7.80Quick View
Another Recipe brought to you by Cooking Hobbyist May Chaker. A delcious and hearty Salad to be enjoyed warm or cold with a refreshing drink of your choice.
In Paris, on the rue de Mail, there is the most perfect brasserie called Chez Georges, where this classic dish is always on the menu. Health and safely eat your heart out. It is best Served alongside a slice of terrine, breakfast radishes, butter and / or a crusty baguette, it makes for a perfect lunch.$7.50Quick View
Loubyeh bi Lahme is made with fresh green beans and ingredients specific to Lebanese cooking. These specific ingredients are onion, garlic, tomatoes and olive oil. These ingredients lend their sweetness to the green beans with a touch of acidity from the tomatoes.
This Armenian Bulgur Salad, called Itch or Eech, is so similar to tabbouleh, but with much less parsley and much less chopping. Here Chef Aline proposes a Version of it, an easy, delicious fresh grain salad, filling enough for lunch or perfect as a side dish with dinner. To be Served Cold or Hot.$7.50Quick View