This dish, with a sharp salad and great bread, would make a perfect last hurrah for summer. You can toss cooked, warm white heirloom beans with your favorite pesto You can toss cooked, warm white heirloom beans with your favorite pesto recipe. This is ours, based on a lot of different sources, but probably most influenced by Marcella Hazan of The NY Times Recipe: Royal Coronas Smothered in Pesto Sauce Ingredients: 2 garlic cloves 3 tablespoons toasted pine nuts (pecans or walnuts work, too) About 2 cups tightly packed basil leaves 1/2 teaspoon salt, or to taste 1/3 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese, plus more for serving 2 tablespoons softened butter Freshly ground pepper Fresh lemon juice to taste (optional) 2 to 4 cups cooked Rancho Gordo Royal Corona beans (or other white beans), warmed slightly Red chile flakes, for serving (optional). Serves 2 to 4 Directions: Make the pesto: Put the garlic and pine nuts in a food processor and pulse until chopped. Add the basil and salt and blend until combined. With the motor running, slowly drizzle in the olive oil, and process until blended. Transfer to a bowl and stir in the cheese and butter. Season to taste with pepper and lemon juice (if desired).
Divide the warm beans among bowls and stir in a spoonful of pesto to each serving. Add bean broth as desired. Sprinkle with chile flakes (if desired) and more cheese. Save any remaining pesto for another use.
Royal Corona BeanEnormous, thick-skinned runner beans with a surprisingly creamy interior. One of our all-time best sellers, it's a versatile giant that works in all kinds of cuisines. A true pantry staple. A hand-harvested crop straight from Europe into your pantry. Giant, fat, white runner beans that are creamier and more luxurious than Greek and Spanish gigandes and a little denser than traditional Italian coronas. Royal Corona beans can replace any white bean, but be prepared to be astounded by how big they are when cooked. Fully cooked, they can be a little starchy but you can also keep cooking until they reach the creamy point. This is our first venture outside of the Americas (although this bean's origins are clearly in Mexico) and we are happy to offer you this giant legume, created in Mesoamerica, bred in Italy, and grown in Poland. Martha Rose Shulman praised them in the New York Times: "Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn’t slip off when you soak them."
These Keto White Chocolate Macadamia Nut Cookies are everything good in the world. Tender and a little chewy, with plenty of nuts and white chocolate. You’ll find it hard to believe they didn’t come from a bakery! I started baking with low carb ingredients a long time ago, long before keto was a trendy way...
1,000,000 Visitors 4 Months later 2,000,000 Visitors.
On May 7, 2026 I shared the counter on my blog hit the One Million Mark. At that time I admitted that ordinarily I would be excited to have achieved that success. October 2, 2026 the counter marked 2,000,000 visitors to my blog.. Again I say it would be a great feat to achieve this number with honest visitors coming to my blog in a period of just a week over 4 months.
My blog is a google property. Google is aware of the problem with SCIMMERS hoping to get your passwords. I have had a count of 11,000 and 12,000 visitors on somedays. I also can see which recipes are sought.
In the meantime I will continue to post, not just as often, and thank you my loyal friends of Dine With Donna who visit the blog for all the right reasons.
Golden, crispy and full of flavor, these traditional Polish potato pancakes make the perfect savory snack to enjoy with one of the country’s excellent crisp lagers. The pancakes can also be made slightly smaller and served as an appetizer or side for a main course.
Ingredients:
4 oz (115 g) sliced bacon, about 6 slices 4 medium-size russet potatoes, about 2 lbs (905 g) total 1/4 cup (60 mL) finely grated white onion 2 eggs 2 tbsp (30 mL) all-purpose flour Kosher salt and black pepper to taste Canola oil for frying 1/2 cup (125 mL) sour cream 1/4 cup (60 mL) finely sliced green onion
Directions:
Preheat oven to 400°F (204°C).
Place bacon on parchment-lined baking tray and bake until well-browned and crisp, about 10 to 12 minutes. Remove from oven and transfer to plate or tray lined with paper towel. Allow to cool to room temperature. Crumble into small bits. Set aside.
Peel and finely grate potatoes. Transfer to double layer of cheesecloth or clean tea towel and wring out as much liquid as possible, reserving liquid. Transfer potatoes to large mixing bowl. Allow reserved liquid to sit for 2 minutes, then pour out (a layer of white potato starch should remain at bottom of bowl). Add potato starch to grated potato along with grated onion, eggs and flour. Season to taste with salt and pepper.
In a large frying pan, heat 1/4-inch (5-mm) layer of oil over medium-high heat until shimmering. Reduce heat to medium. Being careful not to overcrowd the pan, add 1/4-cup (60-mL) spoonfuls of potato mix to the pan and flatten with metal spatula. Fry until golden brown on first side, about 2 to 3 minutes. Carefully turn pancakes over and cook until golden brown and crisp, about 2 to 3 minutes more.
Reduce oven temperature to 200°F (93°C).
Transfer pancakes to tray lined with wire rack and keep warm in oven while repeating the process to cook remaining mix. Serve immediately topped with dollops of sour cream, sliced green onion and bacon bits.
Alubia Blancas Beans With Clams And Spanish Chorizo
Manila clams were used, and they were perfect. When I have more free time, I might try and see if this one works with mussels.
Ingredients: 4 cups cooked Alibi Blanca Beans or other white beans, bean broth
reserved 1/4 cup EVOO 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, well scrubbed Country style bread and butter for serving.
Directions: In a large pot, heat the beans in their broth over medium-low heat.
In a very large lidded saucepan, warm the olive oil over medium-low heat. Add the onion, garlic, and salt and cook until soft, about 5 minutes. Add the chorizo and cook to allow the flavors to mingle, 5 to 6 minutes. Add the tomatoes and wine and cook allowing the flavors to mingle, 5 to 6 minutes. Increase the heat to medium and add the clams. Cover and cook for about 5 minutes, shaking the pan occasionally.
Uncover the pan and cook until all of the clams open, another few minutes. Remove the pan from thereat, then remove and discard any clams that did not open.
Add the clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow flavors to mingle but not get murky.
Ladle in large, shallow bowls and sprinkle with parsley. Set out large bowl for discarded shells and encourage your guests to eat their clams with their fingers.
Pass plenty of good crusty bread and rich, creamy butter at the table.
This fattoush salad is crisp, bright, crunchy, refreshing, tart-sweet, quick and easy but so delicious. When paired with chickpeas, it makes the perfect light meal for hot summer days! It’s also a great side for Mediterranean- and Middle Eastern-inspired mains includingVegan Lentil FesenjānandKale Falafel Hummus Wraps.
Ingredients: Salad:
3 cups chopped romaine lettuce (or other crunchy, neutral-flavored greens // 1/2 head lettuce yields ~3 cups or 130 g) 2 cups chopped fresh, crunchy veggies of choice (we like 1 cup or 150 g cucumber*, 3/4 cup or 150 g chopped tomatoes, and 1/4 cup or 40 g radish) 1 Tbsp lemon juice 1 Tbsp pomegranate molasses (or balsamic vinegar, though not traditional) 3/4 tsp ground sumac 1 healthy pinch each sea salt and black pepper (plus more to taste) 1/2 tsp maple syrup (optional // plus more to taste, depending on the sweetness of your pomegranate molasses) Extra virgin olive oil (optional // ensure high quality and avoid adding too much)
For Serving
1/3 cup loosely packed fresh mint leaves, removed from stems and left whole (~1 small bunch mint) 1 ½ cups pita chips, slightly crushed (gluten-free as needed 1/4 cup pomegranate arils (find our favorite way to cut a pomegranate here // or sub sliced strawberries when in season, though not traditional) 1 (15 oz.) can chickpeas, drained and rinsed(optional // include if serving as an entrée)
Directions: Pita chips: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!
Salad: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness). FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.
Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.
This chicken piccata recipe features thinly sliced chicken topped with a rich sauce made from butter, white wine, lemon, and capers for a simple but substantial meal loaded with incredible flavor. Learn how
to make this deliciously easy, Italian-inspired meal.
Ingredients: 8 boneless skinless chicken breast halves (4 ounces each) 1/2 cup egg substitute 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided 5 tablespoons lemon juice, divided 3 garlic cloves, minced 1/8 teaspoon hot pepper sauce 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/4 cup minced fresh parsley 1/2 teaspoon salt 3 teaspoons olive oil, divided 2 tablespoons butter
Directions: Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the
egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons of oil for 3 to 5 minutes on each side until juices run clear. Remove and keep warm. Drain drippings and repeat with remaining chicken and oil. Remove and keep warm.
In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil uncovered until sauce is reduced by a fourth. Drizzle over chicken
This scrumptious dessert is a spin on Newfoundland's classic figgy duff, a bread like, raisin studded boiled dessert. Individual-sized puddings are cooked in a water bath resulting in a moist, tender mixture. Served warm, they are drizzled with a rich molasses-kissed caramel sauce and sprinkled with toasted nuts for crunch. Ingredients:
1/2 cup milk 1 teaspoon pure vanilla extract 1 medium unpeeled Royal Gala apple, halved and cored
Molasses Caramel Sauce: 1 cup light brown sugar
1/2 cup heavy cream
1 tablespoon fancy grade molasses
1/4 cup salted butter
Chopped toasted pecans or walnuts and Flaky sea salt for serving (optional)
Directions:
Set rack in middle of oven. Preheat to 350*F. Bring a large pot of water to a boil. Lightly grease a 12 cup muffin tin. Set aside. In a large bowl, mix flour, sugar cinnamon, baking powder, and salt until combined. Stir butter, milk, and vanilla into dry ingredients until a soft dough forms. Divide mixture between prepared muffin cups. Using a spoon lightly press down to spread dough to edges and level.
Using a mandolin, thinly slice apple halves. Insert apple slices along one side of duffs. skin side up, tucked between dough and edge of pan, until all apple slices are used up. Makes 12 cakes
Set muffin pan in a large deep roasting pan . Edges of roasting must be higher than muffin pan. Slowly pour hot water onto roasting pan, being careful not to splash water onto dough. Add enough water to come halfway up the muffin pan. Tightly cover the roasting pan with aluminum foil. Cut a few slits in the top to vent. Carefully place pan on middle rack. Bake until puddings are puffed and a tester inserted in the middle comes out clean, about 40 minutes. Remove muffin pans from water bath and set on cooling rack. Cool at least 15 minutes before serving.
While duffs are baking make the caramel sauce by stirring sugar, cream, molasses and butter, in a medium saucepan. Place over medium heat and cook until butter is melted and mixture is combined. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Scrape mixture into a bowl-- it will thicken as it cools.
To serve, carefully lift duffs out of muffin cups and place on individual cups and place on Individual plates. Spoon sauce over still warm cakes and sprinkle with nuts and flaky salt if using. Makes 12 duffs.
This dish requires time from start to finish. It is also a great reheat for another meal.
Ingredients:
2 pounds beef stew meat cut into 1-inch cubes 2 teaspoons light brown sugar 2 teaspoons kosher salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder 2 tablespoons all-purpose flour 2 tablespoons olive oil 1 large yellow onion diced 4 cloves garlic minced 2 ¾ cups low-sodium beef broth divided 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon red wine vinegar 2 teaspoons dried thyme
Directions:
Pat the beef dry with paper towels. In a large bowl, toss the beef with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece is lightly coated.
Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.
Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.
Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.
Make a batch of this spicy drink to serve hot, from a slow cooker or teapot, or cold, from a pretty pitcher. Use vodka to showcase spicy ginger flavour, gin to highlight botanical notes or whisky or rum to add warm caramel tones. Makes 8 drinks
Ingredients: 4 cups (1 L) ginger tea 1 oz honey, or to taste Juice of 1/2 lemon or whole lime, about 2 tbsp (30 mL) 8 oz vodka, gin, whisky or rum Fresh rosemary sprigs to garnish Fresh cranberries or herbs, candied ginger or citrus slices to garnish.
Directions: Prepare ginger tea according to package directions. In a heatproof container, combine honey with hot tea and stir until completely dissolved. Add citrus juice. Taste and adjust sweetness as desired. For cold drinks, cool to room temperature, then refrigerate until chilled.
Add spirit of choice and stir to combine. (If holding warm drink in slow cooker, keep on lowest temperature to prevent alcohol from evaporating.)
To serve, pour or ladle 5-oz servings into heatproof mugs or tumblers full of ice. Garnish as desired. Makes 8 drinks
For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat.
Ingredients:
2 cups ground almonds (almond flour)
2 tablespoons honey or natural sweetener
1 egg
1 teaspoon ground cinnamon
2 medium apples, peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon almond flavoring.
Sliced almonds for decoration
A pinch of salt
Directions: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or shallow baking dish. If your pan tends to stick, you can also line the bottom with parchment paper.
Add the ground almonds, honey or natural sweetener, egg, cinnamon, and a pinch of salt to a mixing bowl.
Stir until the ingredients come together into a cohesive, soft almond mixture. The mixture should be moist enough to press into the pan but thick enough to hold its shape.
Transfer the almond mixture to the prepared pan and press it evenly across the bottom.
Use the back of a spoon or a spatula to smooth the surface. Try to keep the thickness as even as possible so the tart bakes consistently.
Peel the apples and slice them thinly. Toss the slices gently with the lemon juice and cinnamon.
The lemon juice adds a fresh note to the apples while also helping keep their flavor bright. Thin slices will soften more evenly in the oven and create a prettier finished tart.
Arrange the apple slices over the almond base, slightly overlapping them as you work across the surface.
You can arrange them in simple rows or create a circular pattern for a more decorative rustic tart. There’s no need to make it overly precise—the slightly imperfect look is part of its charm.
Scatter sliced almonds over the top of the apples. They will toast as the tart bakes, adding a delicate crunch and a beautiful golden finish.
Bake the tart at 350°F (175°C) for approximately 35–40 minutes, or until the almond base is set and lightly golden and the apple slices are tender.
You’ll know it’s getting close when the apples look softened and the edges of the almond mixture have developed a light golden color. If the almonds on top brown too quickly, loosely cover the tart with foil for the remainder of the baking time.
Remove the tart from the oven and allow it to cool on a wire rack. Letting it cool gives the almond base time to firm up, making the tart easier to slice. Serve slightly warm or at room temperature. The warm apple and almond flavors pair beautifully with simple toppings. You don’t need much because the tart already has plenty of flavor. Suggestions: A spoonful of plain or Greek yogurt Whipped cream Vanilla ice cream A drizzle of extra honey A cup of coffee Hot black tea or chai tea
For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat. Recipe Tips Slice the apples thin.
Thin apple slices cook more evenly and create a tender topping without requiring an excessively long baking time.
Don’t make the almond base too thick
Spread the almond mixture evenly across the pan. A very thick center may take considerably longer to cook through.
Use finely ground almonds
Finely ground almond flour creates a more cohesive and tender base. A coarse almond meal will give the tart a more rustic, crumbly texture.
Arrange the apples evenly
Try not to pile the apples too heavily in the center. A relatively even layer helps them soften at the same rate.
Watch the sliced almonds
Sliced almonds can brown quickly near the end of baking. If they become deeply golden before the center of the tart is ready, loosely cover the top with foil.
Let the tart cool
Don’t rush straight into slicing. A short cooling period helps the almond base firm up and makes cleaner slices possible.
Can I use almond meal instead of almond flour?
You can, although the texture may be a little more rustic. Finely ground almond flour will give the tart a smoother and more delicate base.
What apples work best?
Choose apples that hold their shape reasonably well when baked. A sweet-tart apple gives the best contrast against the nutty almond base and cinnamon.
Can I add other spices?
Cinnamon is the main spice in this recipe, but you can add a small amount of ground nutmeg or ginger if you want a warmer, more autumn-inspired flavor.
Can I make individual tarts?
Yes. The mixture can be divided between small tart pans or ramekins. Smaller portions will bake more quickly, so keep an eye on them as they approach the end of the baking time.
Store leftover Flourless Apple and Almond Tart covered in the refrigerator. Because the tart contains fresh apples and egg, refrigeration is the best option for keeping leftovers properly chilled.
For the best texture, bring individual slices close to room temperature before serving, or warm them gently in the oven.
The tart can also be prepared ahead of time and refrigerated until you’re ready to serve it. If making it for a gathering, baking it earlier in the day gives the tart plenty of time to cool and set.
Using very thick apple slices
Thick apple slices may remain firm while the almond base is already finished baking. Slice the apples thinly and evenly.
Overloading the tart with apples
Two medium apples provide a good balance for the almond base. Adding a very thick layer of apples can introduce extra moisture and extend the baking time.
Not mixing the almond base thoroughly
Make sure the egg and sweetener are evenly distributed throughout the ground almonds before pressing the mixture into the pan.
Skipping the lemon juice
The lemon juice isn’t there just for the apples. Its bright acidity helps balance the sweetness and richness of the almonds.
Slicing while the tart is piping hot
The almond base is softer when it first comes out of the oven. Allowing it to cool makes the tart much easier to slice cleanly.
A recipe by Spanish chef José Pizarro, featured in the UK paper, The Guardian, caught the eye of Steve Santos of Rancho Gordo Beans: a traditional Basque stew using Tolosa beans, which are famous and somewhat wonderful. A runner bean like ayocote negro would be close, but not quite. We decided to try the stew with our Chiapas Black beans, and friends, it was something! We’ve modified the recipe to make it our own, and it’s a keeper. We hope our Basque friends will like our version too. "Steve Santos Rancho Gordo Beans, Napa, CA" Ingredients: 3 tablespoons extra virgin olive oil, plus more for finishing 1 large yellow onion, chopped 1 large leek, white and light green parts, trimmed and finely sliced 1 bay leaf A few sprigs each fresh thyme and oregano 2 garlic cloves, finely sliced 1 teaspoon Spanish pimentón (smoked paprika) Pinch of red pepper flakes 1 cup dry white wine 2 to 3 cups cooked, drained Negras de Tolosa, Rancho Gordo Chiapas Black beans or Black Garbanzo beans, or any other dried black beans, plus about 1 cup bean broth, reserved 2 to 3 cups chicken or vegetable broth Salt 1 small bunch Tuscan kale (cavolo nero) or curly kale, thick stalks removed and leaves shredded ¾ cup shredded smoked ham hock 2 teaspoons pineapple vinegar or sherry vinegar Freshly ground pepper
Directions:
In a large pot over medium heat, warm the olive oil. Add the onion and leek and cook, stirring, until softened, about 10 minutes. Add the bay leaf, thyme, oregano, garlic, pimentón and red pepper flakes; cook, stirring, for a few minutes more. Add the wine, increase the heat, and cook until reduced by about half.Add the beans, bean broth and chicken broth. Decrease the heat, season generously with salt, and simmer gently, uncovered, for 20 to 30 minutes, until the juices have reduced and thickened.Add the kale, cover the pot, and cook for 4 to 5 minutes, just to wilt the greens. Stir in the shredded ham and pineapple vinegar and cook to heat through. Remove and discard the bay leaf. Ladle into bowls and serve with a drizzle of olive oil, a scattering of red pepper flakes (if desired) and a good grind of pepper.
This is simple to make and such a satisfying dish to eat on colder days. Butternut squash contrasts nicely with the dark and earthy lentils. If you have some feta lurking in the refrigerator throw a few crumbs on to serve.
Ingredients 2 pounds, 4oz winter squash, such as butternut, pumpkin, Hubbard, or acorn. about 4 tablespoons EVOO a couple pinches dried oregano a few sprigs fresh rosemary 6 garlic cloves, unpeeled and halved 8 oz French or Puy lentils, cooked 8 oz. green lentils, cooked 1/2 red onion, thinly sliced 3 1/2 oz. cooked beetroot cut in wedges a small handful freshly chopped flat leaf parsley 2 tablespoons red wine vinegar sea salt and freshly ground black pepper.
Directions:
Preheat oven to 400*F.
Peel and deseed the squash and cut the flesh into 1" slices.(if you are using butternut you can leave the skin on as it will cook okay). Place the slices in a bowl and add a slug of olive oil, the oregano rosemary and garlic, then mix well.
Tip into a roasting pan and roast in the preheated oven for 30 minutes, or until the squash is tender and cooked starting to brown on the edges.
Tip both the Puy and green lentils into a large bowl into a large bowl and add the red onion, beetroot wedges, and chopped parsley. Dress the salad with the remaining olive oil and a splash of red wine vinegar, taste and adjust the balance of olive oil and vinegar to taste. Season with salt and pepper.
To serve, add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan.
This dish is a rustic specialty born in the mountain villages of Italy’s Abruzzo region. Shepherds and farmers created them with simple, inexpensive ingredients they always had on hand. Today, this humble dish is celebrated as classic comfort food, especially in the highlands, where it is enjoyed with crusty bread to soak up the flavorful sauce.
Ingredients:
Pallotte or Egg Balls: 3 cups (750 mL) coarse fresh bread crumbs (see TIP) 2 large eggs 1 cup (250 mL) finely grated Pecorino Romano 1/2 cup (125 mL) finely grated Parmigiano-Reggiano, plus more to garnish 2 cloves garlic, minced 1/3 cup (80 mL) finely chopped flat-leaf parsley 1 tsp (5 mL) salt 1/4 tsp (1 mL) freshly ground pepper Olive oil for frying Tomato Sauce 1/2 cup (125 mL) onion, finely chopped 2 medium-size garlic cloves, finely minced 2 cups (500 g) tomato polpa, such as Mutti Salt and freshly ground pepper to taste 1/4 cup (60 mL) small or torn basil leaves Directions: In a large mixing bowl, combine bread crumbs, eggs, cheeses, garlic, parsley, salt and pepper. Mix everything together with your hands until you get a dough-like consistency. (It should be moist but firm enough to shape into balls. If it feels too wet, add a little more bread crumbs.) Form into balls about 1 inch (2.5 cm) in diameter. You should get 10 to 12 balls.
Fill a large sauté pan about one third of the way with olive oil. Place over medium-high heat. When the oil is hot, carefully add balls to pan. Cook, gently turning them occasionally, until golden brown and crispy on all sides, 4 to 5 minutes. Transfer to a plate.
Pour off and strain all but 3 tbsp (45 mL) oil into a heatproof container to save for another use. Place pan over medium heat. Add onion. Cook, stirring occasionally, until translucent, about 2 minutes. Add garlic and cook 30 seconds more. Carefully add tomato polpa—it will splatter—and season with salt and pepper. Simmer sauce for 15 minutes.
Place pallotte (balls) into sauce and simmer for 10 minutes, very gently turning occasionally so they absorb flavours of sauce. Gently transfer to a large shallow bowl. Sprinkle with Parmigiano and basil. Serves 4
TIP Fresh bread crumbs are made by crumbling stale rustic bread, crusts and all. If bread is hard, soak it in warm water for 5 minutes then squeeze out excess moisture before crumbling.
Ingredients: 2 pounds stew meat (beef shank) ¼ medium white onion, chopped, plus more for garnish 1 garlic clove, chopped 1 tablespoon salt, plus more to taste 4 guajillo chiles 1 ancho chile 3 medium carrots, chopped 2 small zucchini, chopped ½ small cabbage, cut in half 1 teaspoon ground cumin 3 cups cooked Rancho Gordo Ayocote Blanco or Mayocoba beans Lime and chopped serrano chile to garnish
Directions:
Place the beef in a large pot with eleven cups of water, th4 onion, garlic, and salt. Bring to a boil then reduce the heat and simmer until the beef is tender.
Cut the ancho and guajillo chiles open, remove the stems and seeds, and soak the chiles in hot water until softened.
Once the beef is tender, add the carrots, zucchini, and cabbage.
Continue cooking until the vegetables are tender but still hold their shape.
Transfer the softened chiles to a blender. Add a small amount of beef broth and the ground cumin, then blend until smooth.
Strain the chile mixture directly into the pot. Add the cooked Mayocoba beans and stir gently to combine.
Let the stew simmer a few more minutes to let the flavors come together. Taste and adjust salt as needed.
Serve hot in bowls, garnished with lime, chopped onion, and serrano chile.
The Dubai chocolate bar is a pistachio and chocolate confection that’s been one of the biggest viral hits of 2025, and made this combination of flavors one of the hottest food trends around. Try the pairing in this indulgent dessert from the development & innovation chef Will Torrent. Serves 8 Ingredients:
For the pastry
75g pistachio kernels 2/3 cup
125g caster sugar 2/3 cup
300g plain flour, plus a little for dusting 2 1/2 cup +
225g Butter with Sea Salt Crystals, cold 1 cup
1 medium Egg
For the pistachio layer
70g Nestlé Shredded Wheat 1 1/2 cup
Pinch sea salt flakes
200g Creamy Pistachio Spread 5/8 cup
1½ tsp vegetable oil
For the ganache
150ml whipping cream 5/8 cup or 1/2 cup plus 1 tablespoon
25g No.1 French Butter with Sea Salt Crystals. 2 Tablespoons
2 x 100g packs No.1 Dark Chocolate 65%. 1.14 cups or 1cup + 1 T
75g No.1 Milk Chocolate 49% 3/8 cup
25g pistachio kernels, chopped 1/4 cup
Directions:
Make the Pastry by grinding the pistachio kernels in a food processor until fine. Take care not to overwork them! Pulse in the sugar and flour. Add the cold butter in cubes, then pulse until the mix resembles fine crumbs. Beat the egg and pulse into the crumbs until a dough forms, adding 1 tbsp water if required to help it come together. Shape into a disc, wrap and chill for at least 2 hours, or ideally overnight.
On a work surface dusted with flour, roll the pastry out to about 0.5cm thickness and large enough to line a 23cm loose-bottomed fluted tart tin with some excess. Prick the base with a fork, then chill for 30 minutes, or until firm.
Preheat the oven to 190ºC, (375F) gas mark 5. Line the pastry with baking parchment, fill with baking beans, then bake for 15 minutes until the pastry is pale and set. Remove the beans and paper, then cook for 5-10 minutes more, until the edges are golden. Remove from the oven and leave to cool completely. Using a sharp knife, carefully trim any excess pastry from the edges and top of the tin.
Using your hands, crush the Shredded Wheat and salt into a large bowl. Mix in the pistachio spread, then gradually add the oil to loosen slightly. Spread over the base of the cooled pastry case, then set aside.
For the Ganache, warm the cream and butter in a small saucepan over a low heat. Meanwhile, finely chop all the chocolate and put into a separate bowl. Pour the cream mix over the top into the centre of the chocolate bowl, then leave for 1 minute to rest in the warm cream.
Stir with a spatula from the middle to gently mix together until smooth, melted and combined. Pour over the pistachio layer, then swirl attractively from the centre. Sprinkle the chopped pistachios around the edge of the tart.
Chill for 1-2 hours, then remove from the fridge 20 minutes before serving. A spoonful of crème fraîche or Greek yogurt to cut through the richness of the tart makes a tasty addition, if liked, as do some raspberries on the side.
Cook’s tip
If the ganache seems a little split, add about 1 tbsp cold milk, then whisk thoroughly to bring it together again.
Mothers Day 2007 was the inception of the blog, Dine With Donna. I enjoy the challenge of preparing a variety of foods. Growing up in a large Catholic family in the Midwest, my cooking skills were inspired as my mother's kitchen assistant. If you choose to use a recipe, please post a comment or suggestion that will help another person coming to the blog.
