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cooking.nytimes.com
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted
cooking.nytimes.com
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat It is best cooked in a heavy, cast-iron skillet slicked with oil or fat Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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Bananas rolled in spring roll pastry and deep fried. Very easy to make, and delicious with ice cream. Doesn't get simpler!!
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An indulgence of fries, gravy and cheese. A Canadian specialty!
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Potatoes are coated in a spicy mixture of corn flour and Cajun seasoning then deep fried until crispy. Very simple and really crunchy.
Ingredients: potatoes, corn flour, cornmeal, cajun, oil
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This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.
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Taramosalata is a classic Greek meze with tarama (fish roe), olive oil, lemon juice, onion and bread that tastes great with pita or raw veg.
Ingredients: bread, olive oil, onion, lemon, tarama
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crunchy Shrimp Recipe from Food Network
Ingredients: flour, sugar, shrimp, panko, soybean oil
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Get Edamame Parmesan Recipe from Food Network
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Rutabagas crisp well with only a little bit of oil to make delicious oven fries.
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Popcorn popped in coconut oil and tossed in honey and cinnamon is a healthier version of sweet popcorn that everyone in the family will enjoy.