Spinach

Maultaschen are a Swabian specialty from southwestern Germany. The word means "mouth pockets," and they are akin to Italian ravioli, Chinese wontons and Jewish kreplach. Read more »

This luxurious shellfish creation was first served at Antoine's Restaurant in New Orleans in 1899. The appetizer is so rich it was named after John D. Rockefeller, the richest man in America at the time. Creator Jules Alciatore took the exact recipe to the grave with him, but poseurs everywhere have been trying to replicate it since. Here is our version. Read more »

Poulet fafa is a traditional part of a Tahitian ahima'a, or pit barbeque. If using taro leaves, make sure to follow the initial step to avoid a mouth on fire. The leaves must be cooked in saltwater first to remove irritating cacium oxalate from the leaves. Taro leaves can be fairly difficult to find, so spinach is a perfectly respectable substitute. The Hawaiian version of the dish is called chicken luau. Read more »

Saag, or palak, dishes are spiced spinach purees common in northern India. They often contain additional ingredients such as potatos, fresh cheese, chicken or chickpeas to make a more substantial dish. Saag makes a tasty and nourishing meal when paired with chapati or naan. Read more »

Sigumchi namul is a simple and nutritious banchan, or side dish. It is commonly served with a variety of other banchan as part of a Korean meal. Often spelled sigeumchi or shigeumchi. Read more »

Spanakopita is a Greek-style pie of layers of spinach, feta cheese and wispy leaves of filo dough. It is one of the most famous of Greek dishes, and if you've ever had it, you know why. It's delicious! Read more »

Spinaci con pignoli is such an easy dish to make, yet full of flavor and texture. The secret is to only cook it long enough to just wilt the spinach. Overcooking will destroy its fresh texture. Read more »