Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal.
Pimenton Garlic Soup
The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón.
Chocolate-Orange Shells
These chocolate-orange shells are a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving.
Camotes Fritos (Hot Fried Sweet Potatoes)
Another mainstay of South American cooking is the sweet potato, which comes in several varieties, and some of these relatives can be found in Hispanic markets in the United States.
Ensalada de Espinaca con Nopalitos
Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.
Pumpkin Dip (Ajlouke et Potiron)
Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread. Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.
Spicy Lentil Stew with Killer Sausage
This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile.
