Mangia

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. 

This is retro and wonderful, and nothing at all like the flavored gelatin molds with fruit that you ate as a child. A refreshing mix of fruit teas and fresh berries, it is as pretty as can be and delicious as part of a summer buffet. Just the conversation it generates makes it worth trying! 

This is a simple, foolproof way, possibly the best way, to cook salmon. For a winter dinner, when our suggestion of a cherry tomato salad as an accompaniment might seem a little light, why not make Buckwheat with Shiitake Mushrooms and Thyme or Whole Roasted Beet Salad with Orange Moroccan Dressing or both. You will have plenty of time to fine-tune a menu, however you wish to do it, because the sa...

The type of paprika you use makes a big difference. Szeged paprika from Hungary imparts a deep red color and round sweetness; here it balances the heat of the cayenne in the spice rub. Make extra rub and keep it in a jar in your cabinet. It is nice used on pork tenderloin, or sprinkled over potatoes before roasting.

We like to use Spanish, not Hungarian, paprika for this recipe because of its smoky flavor. Spanish paprika is not as easy to find, however, and is worth hunting for under the label Pimenton de la Vera. When you find it, buy it. Paprika loses its punch if kept too long on the shelf. Check before using. It smells pungent when fresh.

Three different kinds of seeds cumin, coriander, and fennel encrust these tuna steaks, which we simply pan-fried. At Mangia, we like our tuna rare, deep red in the center. Follow the suggested timing below should you like it better done. If you have any tuna left over, place small chunks of it on tender lettuce leaves and serve as an hors d'oeuvre.

Our take on the classic recipe from the South of France, with a nod to Italy. It requires some preparation, but you won't regret a minute of it once you take the first bite. And most of it, the individual components, that is, can be done in advance. This is an entrée for the summer solstice, for a dinner in the late lingering twilight, for family and friends.

Some very fussy customers cannot live without this simple salad. Our version of this classic is very Italian, with a dash of Tabasco for a lick of heat.

This salad-an antipasto or main course has always been very popular at Mangia. Plan ahead when making this: The salad needs to marinate 1 day in advance of serving.

We make this dish at Mangia with "dry" scallops-ones that have not been treated with chemicals. Chemicals tend to add to water weight, and liquid prevents scallops from searing properly. For the same reason, frozen scallops will not work here, either. "Dry" scallops sear well- exactly what you want in this dish.

This is a slight variation on the renowned Neapolitan seafood and pasta dish. It is wonderful served over plain pasta, too. However you serve it, accompany with it the best bread crusty find. And if you want to serve this hot, as opposed to waiting for it to cool to room temperature, which can be difficult because it smells so good, go right ahead.

This is our twist on the classic Italian salad of tuna and white beans, only far more elegant. On the basis of the ingredients alone jumbo shrimp, Gaeta olives, and prosciutto this is an entrée for a special occasion. You will need to start soaking the beans the night before you plan to serve this. 

 Jumbo shrimp are the largest and most expensive available. Every bite is worth it. The look of this is magnificent-it's a party dish. 

With sweet and salty overtones, this rustic, vegetable-filled chicken stew shares some of the same ingredients tomatoes, raisins, and olives as the renowned Cuban beef dish, picadillo. This, of course, can be served hot. As it cools to room temperature, though, is when the flavors, especially in the sauce, are best. They meld together in an indescribably luxurious way.  If you have any sauce left...

Our barbecued chicken is one of the first dishes to disappear at lunchtime when customers pour through the doors. It is delicious and different-the fennel seeds set it apart. 

Nancy, who has been chef at Mangia as it has grown over the years, does the ordering on a daily basis. It is nothing for her to order 300 pounds of chicken à per day. To say that chicken is popular is an understatement. This salad, in particular, is a hit at lunchtime. 

We serve these herbed breasts on Green Bean Salad. The colors are pretty together and the flavors compatible. This makes a lovely summer luncheon, and the chicken lends itself to being prepared in advance always a plus when it comes to summertime entertaining. 

Asian-inspired dishes are very popular at Mangia. This is a superb party dish; its plating alone makes it appealing. The sauce is first-rate on its own, too, with roasted or steamed vegetables or tofu.

A chipotle chile is a smoked jalapeño a dried chile pepper, in other words. Most of the time, it is reconstituted with oils and vinegars. Sometimes it is ground and made into a sauce, which is quite easy to find in cans in specialty stores and some supermarkets. Its well with black beans, smoky flavor goes soups, corn salad, and chicken. These wings are a good example and a sure-fire hit. Nobody e...

Almost anything made with turkey is remarkably popular at Mangia, and that includes sandwiches and panini, salads, and soups. Plain roasted turkey begs for big flavor, and is a wonderful foil for many of the condiments and spreads we include in The Accents Table. So here is how we roast turkey breast that ends up flavorful and moist. Try it at home, and put it into service the same way we do in a...

Poaching guarantees moist fish, and here tomatoes, fennel seeds, and white wine provide subtle flavor. If your fish market does not carry halibut fillets, use halibut steaks, cut 1 inch thick. While we like these with Pickled Vegetable Relish because it makes such a crisp counterpoint to the halibut, an herbed or spicy mayonnaise works nicely, too. A grain or green salad as an accompaniment, and t...

A Mexican spice rub enhances the sweet taste of red snapper. This entrée makes an easy summer meal with a salad and a bottle of crisp wine. Try it with the fresh cucumber and avocado combination we suggest below. You will feel as if you were dining in Veracruz.

If you use a charcoal grill, as opposed to a gas or electric one, you know that the optimum moment for grilling depends upon a lot of factors, not the least of which is the weather or the way the fire was built. If you deal with those kinds of vagaries, this is the perfect recipe to make. The salmon can be marinated and grilled ahead; it can even be refrigerated several hours in advance of serving...

At Mangia, we roast fruit. Here it is grapes, a wonderful touch that softens their texture, "bursting" them as it concentrates their sweetness. With toasted almonds and fresh mint, this salad is finished with nothing more than cinnamon-scented olive oil.

Buckwheat is in the same plant family as rhubarb, which is grown for its stalks. Buckwheat, on the other hand, is for its seeds and is cultivated in grown countries where the soil is too poor and the climate too cold for other cereals to The whole grains can be boiled grow. like rice or baked in sweet puddings. Buckwheat flour figures in the wonderful Russian pancakes called blini. Here the grain...