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Hummus Recipe

Hummus Recipe

Besides being a great dip and spread, Hummus also makes a tasty stuffed pita sandwich,  with the addition of cucumber, red onion, and tomato slices. For an interesting twist on this traditional recipe, see our black bean version on page 129.  Ingredients 1 can (16...

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How To Prepare Roasted Garlic

How To Prepare Roasted Garlic

1 medium garlic bulb Fresh garlic is pungent and sharp. Roasted garlic is just the opposite— sweet and mellow in flavor, silky in texture. Because it has a more subtle flavor, it is a lot more cooperative as an ingredient. We think it is a must in some of our sauces...

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Tomato Chutney Recipe

Tomato Chutney Recipe

This is perfectly wonderful with duck or other poultry. You might also swirl it into a curried soup for an intriguing bit of additional flavor and body. You could also serve it with soft, ripe cheese, like Brie.  Ingredients 1 small white onion 2 garlic cloves 1 lime...

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Recipe of Mangia’s Dilled Yogurt Sauce

Recipe of Mangia’s Dilled Yogurt Sauce

There is no better accompaniment to Yellow Tomatoes Stuffed with Lamb Sausage and rzo than this cooling, refreshing sauce. It is also tasty spooned into pita pockets tufted with crisp mixed greens.  The best way to chop dill is not with a knife on a cutting board. Use...

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Mangia’s Classic BBQ Sauce

Mangia’s Classic BBQ Sauce

This is a sweet sauce, with some tang from the apple vinegar and little heat from the cayenne. Use it on pork, hamburgers, steak, barbecued beans, or shrimp. This is the sauce we use on our bestselling Barbecued Chicken with Toasted Fennel Seeds. Ingredients 1 medium...

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How to Make Tapenade

How to Make Tapenade

You can use tapenade in sandwiches, as a dip or dress grilled fish, spread on toast as an appetizer, or swirl into vegetable soup. The powerful flavors of Provence—olives and garlic—plus oil-packed anchovies, give it its singular Mediterranean esprit.  Ingredients 2...

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Parsley Pesto

Parsley Pesto

This can be used in countless ways, and unlike Classic Pesto it can be made year-round because of the availability of parsley. We like this best on sandwiches and panini. The variation with capers is tasty with turkey or pork, in particular.  Ingredients 2 cups packed...

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Classic Pesto

Classic Pesto

If you grow your own basil at home, then you can whip up a batch of this whenever the spirit moves you. It is the flavor of summer, especially when served with home- or locally grown tomatoes. Ingredients 2 cups firmly packed basil leaves 2 garlic cloves 3 tablespoons...

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Herb Mayonnaise 

Herb Mayonnaise 

You can use any combination of fresh herbs you wish here. The points to remember are (1) only the leaves should be used; (2) they should be well minced; (3) avoid using large quantities of the strong-flavored herbs, such as rosemary, sage, or thyme. Choose...

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House Mustard Dressing

House Mustard Dressing

We have used champagne vinegar in our house dressing from the day Mangia opened in 1982. If you don’t have any, use good-quality white wine vinegar instead.  1 cup Mangia’s vinaigrette (www.mangia.nyc/blog/mangia-vinaigrette/) 1 teaspoon Dijon mustard 1 extra-large...

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Mangia’s Vinaigrette

Mangia’s Vinaigrette

When making a vinaigrette, always use quality olive oil and vinegar. Vary the vinegar here, if you like. Red wine vinegar has more intensity than white vinegar and is well-matched with more assertive herbs, such as oregano. Sherry vinegar, derived from the fortified...

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Roasted Filet of Beef with Peppercorn Crust

Roasted Filet of Beef with Peppercorn Crust

Here is the most reliable—the little black dress, if you will— of special-occasion dishes. And this filet becomes even more interesting when served, as we suggest you do below, with Mustard Applesauce spooned alongside the tenderloin slices. If you don’t have time to...

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