An Egyptian and eastern Mediterranean style okra stew with meat and tomatoes. Bamia, or okra, has been eaten in Egypt since antiquity. I use venison as the meat here.
How to make squash blossom quesadillas, called quesadillas de flor de calabaza in Spanish. They’re simple: tortillas, cheese, blossoms, and refried beans.
How to make and use cherry tomato confit: slow roasted cherry tomatoes with olive oil and garlic. Great with pasta, polenta and on toast.
A West African inspired okra stew recipe with tomatoes that’s great served on its own, or as a thick sauce over fish or game.
Mexican aguachile negro is a lot like ceviche, only it’s marinated for less time. This sauce uses soy and other savory ingredients that highlight the seafood.
A savory cherry tomato tart with ricotta cheese and a homemade pie crust. This recipe can be modified in lots of ways to get different flavors.
Scampi sauce, really butter, garlic and a little wine, is an Italian-American thing often served with shrimp. This is scallop scampi.
How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.