163 blanca recipes

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.

Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Florentine triangle cookies with a buttery shortbread crust, candied cherry and pineapple topping with almonds, and a semi-sweet chocolate drizzle. A stunning holiday cookie.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

A frozen confection filling with a Christmas garden of cherry poinssttias and gumdrop holly atop.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.

Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.