Originally from the northwest coastal region of Liguria, this savory torte (torta salata) has become part of many Easter (pasqua) meal spreads throughout Italy.
Tag: Spring
Torta Pasqualina
Strawberry Shortcake
(American strawberries with a sweet biscuit)
Strawberry shortcake is a classic American early summer dessert. It comes together quickly and easily and is the perfect way to finish a picnic in May or June.
Spinaci con Pinoli
(Italian sautéed spinach with garlic and pinenuts)
Spinaci con pinoli 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.
Shirin Polo
(Persian sweet rice pilaf)
This fabulous Persian rice dish is served on special occasions, especially weddings and Nowruz celebrations. It’s topped with toasted nuts, dried fruits and candied carrots and citrus peel.
Salsa Romesco
(Spanish, Catalan roasted pepper and nut sauce)
Hailing from Tarragona in the northeast of Spain, romesco sauce gets its vermillion hue and smoky flavor from roasted red peppers.
Sabzi Polo
(Persian herbed rice)
Sabzi polo is a brilliant green version of the famous Persian “polo,” or pilaf, rice dishes. The green comes from a variety of herbs that give an otherwise plain dish a sublime flavor.
Mint Julep
(American, Southern bourbon cocktail)
This sweet, minty, boozy concoction is the perfect foil for a hot, humid Southern evening.
Meggyleves
(Hungarian sour cherry soup)
Sour cherry soup is enjoyed by Hungarian families as cherries come into season in late spring and early summer. Each family has its own favorite recipe.
Matzo Brei
(Israeli, Jewish fried flatbread and eggs)
Matzo brei is a tasty and easy breakfast dish and is a good way to use up leftover matzot after Passover.
Maiwein
(German white wine with sweet woodruff)
Maiwein, or May wine, is a German springtime tradition. Heady notes of sweet woodruff are infused into white wine for a celebratory beverage.