Pollo alla cacciatora, or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world.
Tag: Fall
Pollo alla Cacciatora
Poires au Vin Rouge
(French pears poached in red wine)
As a French dessert, poires au vin rouge is a classic and a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of venison, duck or goose.
Pavo Salvadoreño
(Salvadoran roast turkey with sauce)
Pavo, or turkey, is a popular Christmas meal in El Salvador. Salvadoran immigrants to the U.S. often serve it for Thanksgiving as well.
Pan de Muerto
(Mexican anise-scented bread for the Day of the Dead)
Pan de muerto is a sweet bread served during Mexico's Días de los Muertos celebrations. The bread is offered up at altars to loved ones who have passed away.
Ash-e Jow
(Persian barley bean soup)
This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish.
Apple Pie
(American apple tart)
This sweet treat came to be so identified with the the United States that the phrase "as American as apple pie" eventually entered into the lexicon.
Apple Fritters
(Jewish batter-fried apple rings)
Apples are a popular treat at Hanukkah, whether served as an applesauce topping for latkes or fried in a tasty batter for apple fritters.
Apple Cake
(American tender cake with apples)
Apple cake is popular throughout the United States, especially during the fall when the new apple harvest is coming in. This simple, moist, rich cake really hits the spot.
Apfelstrudel
(Austrian apple strudel pastry)
Hot apple strudel is one the most famous and delicious desserts to come out the kitchens of the Austro-Hungarian Empire.
Apfelmus
(German applesauce)
Apfelmus is your basic applesauce and is a typical German accompaniment to roast meats like Schweinebraten. Jews of East European origin call it epl tsimes and serve it with latkes or to top blintzes.