Monday, May 20, 2013
Learn how to make Bistro 5's Cantucci with Vin Santo.
Neighborhood Kitchens: Recipe Cantucci and Vin Santo on PBS. See more from Neighborhood Kitchens. Ingredients
1 cup almonds
¾ cup sugar
2 cups flour
1 tsp baking powder
1 tsp vanilla
white wine (preferably Italian)
Sunday, May 12, 2013
One of the most popular salads sold at Pho Le is made with very firm, green mangoes marinated in a garlicky, pungent fish sauce.
Goi Xoai (Green Mango Aalad)
1 green mango
¼ lb peeled and deveined shrimp
5 Vietnamese coriander leaves
1 tbsp fried shallots
2 tbsp fish sauce
2 tbsp sugar
1 tsp garlic chili sauce
1 tsp minced garlic
Thai chili pepper
Sunday, May 5, 2013
Tres Gatos brings the flavors of Spain's
to Jamaica Plain. This recipe is Chef Sanchez's own take on the humble but popular
Lamb Bocadillo with Chimichurri Sauce on Potato Rolls
Make the potato rolls in advance so that when you are ready to grill your meat and shallots, the rolls can be cut open and ready to quickly grill before filling and serving.
By Margarita Martinez | Thursday, May 2, 2013
Birds Nest Baklava
Baklava is a a world famous, melt-in-your-mouth dessert. Try making this sweet pastry, a mass of layers of phyllo dough filled with chopped nuts, baked and drenched with sugar water.
Thursday, May 2, 2013
Karniyarik and Bulgar Pilaf with Vermicelli (Baked Eggplant stuffed with ground meat)
Karniyarik is an eggplant that we sautee. We cut it and fill it with ground beef, sautéed onions, a little salt and pepper. Then we throw it in the oven and there you go, you have a dinner.
1 green pepper
salt & pepper
Sunday, April 28, 2013
Margarita learns to make the traditional Armenian pastry called Boregs.
Boregs (Cheese Turnover)
Chef Nuran Chavusian shows us this recipe for this simple but flavorful Armenian delight that is good for every occasion.
Imported French Feta cheese – 1 bowl
Dill – 1 bowl
Grapeseed oil (for frying)
These recipes are provided by the chefs who appear on the WGBH television show Neighborhood Kitchens.
Margarita grew up in the Bronx and Ossining, NY with a Puerto Rican father and a Franco-American mother. From making her first empanada as a teenager visiting Argentina to her lifelong search for authentic Mexican food in the Northeast, Margarita has always had an insatiable appetite for Latin American food. Margarita is also passionate about acting and music. She graduated from Tisch School of the Arts at NYU with a BFA in Drama.