Aliza's Recipes

Chickpea Panisses

By Aliza Green | May 8, 2024

Chickpea Fries Riviera Style (Paniccia Rivierasca) with Hazelnut Romesco Make the batter up to four days ahead of time, keeping it covered and chilled until ready to fry. Bob’s Red Mill and other companies produce chickpea flour available at Whole Foods, Amazon, and other places that sell specialty beans and grains. Serves 6  2 tablespoons…

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Grape, Gorgonzola, and Walnut Focaccia

By Aliza Green | April 8, 2024

Makes 1 large rectangular focaccia, 12 to 16 servings: ¾ pound (3¾ cups) unbleached all-purpose flour ¼ pound (1 cup minus 2 tablespoons) dark rye flour 2 teaspoons fine sea salt 1 (¼-ounce) package (2¼ teaspoons) active dry yeast 1½ cups lukewarm water ¼ cup extra virgin olive oil Freshly ground black pepper ¼ pound…

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Shaker Herb and Cheddar Cheese Soup

By Aliza Green | March 12, 2024

Serves 8 to 12 Description: This simple but satisfying herb-accented soup was inspired by the cooking of America’s Shakers, known for their abundant use of fresh herbs. Make it in the spring and summer when fresh herbs are abundant; dried just won’t do here. Use any combination of tender herbs like tarragon, chervil, sorrel, dill,…

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El Azarosa Passionato Cocktail

By Aliza Green | February 12, 2024

To Serve 1 Description: The name of this cocktail translates to something like passion by chance, a nod to the power of serendipity that sometimes yields magical results. Aged Mexican tequila, French ginger liqueur, Mexican ancho chile-spiced liqueur, and passion fruit juice, a local favorite in Aruba, meld together in a well-balanced drink that excites…

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Umbrian Pear Brustengolo

By Aliza Green | January 17, 2024

Yield: One 10-inch cake; 12-16 servings Description: This hearty, rustic cornmeal torte from Umbria is a typical autumn dessert that was originally a food of the poor, especially near Perugia. In the past, especially in the countryside, cornmeal was used for baking because it was inexpensive. The cornmeal would be mixed with boiling water and…

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Turkish Cheese Borekas

By Aliza Green | November 30, 2023

Yield: 36 small turnovers Description: For December, I share a recipe I learned to make in Çesme, Turkey from Senay Ornek, a wonderful cook and food lover, who invited me to her hometown to make this and other delicious Turkish dishes at her family’s small hotel. I worked with Senay, her sister, mother, and aunt…

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Torta Tres Leches with Cocoa Nibs

By Aliza Green | November 6, 2023

Serves 12, makes 18 individual cakes Description: I got the recipe for this luscious, moist cake from a friend who grew up in Caracas, Venezuela. Tres leches (three milks) is a light sponge cake which is traditionally soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. The Torta can be…

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Chicken and Spinach Cannelloni with Lemon Crema

By Aliza Green | October 31, 2023

Serves 8 – 12 Description: I served these luscious cannelloni at many weddings in my years at Material Culture, because the mild spinach and chicken filling is full of flavor and appeals to all ages, including children. If fresh spinach pasta sheets are available, use them for a more colorful dish. While you may substitute…

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Moroccan Lamb Meatballs with Ras el Hanout

By Aliza Green | October 31, 2023

Yield: about 4 dozen meatballs Description: This month, I share my recipe for Moroccan Lamb Meatballs (Kefte), which may also be made from ground beef or even ground turkey. One of my favorite dishes out of all my trips to Morocco were the kefte in tomato sauce topped with an egg and baked in a…

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The Soupmaker’s Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

By Aliza Green | June 3, 2013

The Soupmaker’s Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the…

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Oven-Roasted Plum Tomatoes

By Aliza Green | July 14, 2009

Make these wonderful tomatoes when large, ripe plum tomatoes are plentiful. It’s really not worth making in quantities of less than five pounds, because the tomatoes shrink to about half their weight when baked. They are excellent on pizzas (such as the Sicilian Pan Pizza here) and in pasta sauces. If you remove some of…

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Senegalese Chicken Yassa

By Aliza Green | June 27, 2009

Serves 4 Description: This well-known Senegalese dish from the west coast of Africa consists of marinated chicken that is either broiled or browned and then simmered with lots of onions and fresh lemon juice. It is often served over broken rice, which has a special couscous-like texture all its own. While this custom began because…

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