Avgolemono, as this delicate egg and lemon soup is known, is probably the favorite soup in Greece. It is usually served as starter in Greek celebrations.
Tzatziki would be served as part of Greek meze, or appetizers. This cucumber and yogurt dip is especially refreshing on a hot day over a salad. Use tzatziki as a yogurt and cucumber salad, a dip or a dressing. Us it as low fat tartar dressing for fish.
Rösti is made with onions, Appenzeller cheese, and caraway seeds in German cantons, while you'll see tomatoes, sweet paprika, and Gruyere cheese in French cantons, and you will notice the addition of rosemary in the Italian ones.
fondue is a dish made with melted cheese with various seasonings, usually with the addition of dry white wine or kirsch. The fondue is served hot and eaten by dipping pieces of bread in the cheese sauce.
There is no alcohol in this recipe, making it suitable for children, although not for young children as the cheese is very hot to eat and there is the risk of an accident while dipping the bread.
This Alpine omelet is known as cholermues. It is closer to a pancake than to a proper omelet. It is typically served with apples or pears, however, this recipe uses dried fruit in an tangy syrup as topping.
This is one of the dishes that have made Italian cuisine well know over the world. Try a few dishes from Southern Italy and you may never want to go home again.
Ragalach or rugalach? To make it more confusing, we have found ready made versions of this pastries in shops under the names ragelach and rugelach. Whatever the name, these pastries will always be a New Jersey thing to us. This recipe is a cream cheese version of the Jewish rugalach as prepared by New Jersey home cook of Italian ascent.
