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Showing: Zwieback - Zabaglione

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Zwieback

Submitted by: Maria

A German twice-baked cookie.

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Zwetschekuchen (German Plum Tart)

Submitted by: alemana

Living In: Prince Frederick, Maryland, USA

"This is the plum cake or tart that my Grossmutter made. It is delicious, and any fruit can be substituted for the plums. Therefore it is a seasonally great! It's a Southern German dessert from the Zweibrucken area. My daughter requested this for her 'birthday cake' when she turned 7; it was a hit at her party! Top with whipped cream. My personal favorite version is to alternate plum and nectarine slices."

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Zuppa Toscana

Submitted by: MARBALET

Smoked sausage, potatoes, onion, and bacon are combined in a creamy chicken broth in this hearty soup with kale and garlic.

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Zuppa Inglese

Submitted by: donnamaria

The luscious colors of this Italian dessert are best displayed in a large glass bowl. Anisette sponge cookies are doused with cherry juice and rum, and layered with vanilla and chocolate pudding, topped with whipped cream and sprinkled with almonds.

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Zuppa Di Pesce Fra Di Avolo

Submitted by: Charles Anthony

Home Town: Castelfranco, Lombardia, Italy

Living In: Trumbull, Connecticut, USA

To fully experience this delicious and spicy Italian seafood and pasta dish, serve with a glass of red wine to the soundtrack of Frank Sinatra.

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Zucker Hutchen

Submitted by: Robin J.

Also called Little Sugar Hat Cookies. Why? Because they look like little hats.

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Zucchini with Dill Weed and Garlic-Yogurt Sauce

Submitted by: Turkishcook

Living In: Aliso Viejo, California, USA

Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner.

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Zucchini Salad with Yogurt and Walnuts

Submitted by: Asli Ocak

Living In: Izmir, Izmir, Turkey

This simple salad combines cooked, grated zucchini with yogurt and walnuts.

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Zucchini Galore

Submitted by: Flora

Yummy sauteed zucchini with other veggies you can find in your fridge!! Very tasty and healthy!! I sometimes add a drop of wine to give it a little more taste. Note: you can add as many vegetables as you like, but this dish can also be tossed in with pasta, if tossing with pasta, just add a lot more olive oil.

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Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Submitted by: Swiss Phil

Living In: Bern, Bern, Switzerland

Slices of pan-fried zucchini alternate with mozzarella cheese and sliced tomatoes to make a pretty layered dish that's topped with Parmesan cheese and basil. It's baked until browned and bubbling.

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Zucchini Balls (Kolokythokeftedes)

Submitted by: Giannis

Distinctive fried appetizers of grated zucchini, carrot, and celery root are seasoned with anise and celery seed.

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Zopf

Submitted by: Victoria Marler

I discovered this Swiss Sunday bread when I was visiting friends in Switzerland. One of these friends is a pastry chef! The measurements given to me were metric, so I had to convert them. This makes a beautiful loaf and is super easy to make!

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Zoni

Submitted by: Ayumi

Visit a Japanese grocery store to gather the ingredients for this delicious clear broth. Kelp, bonito and sake impart a delicate flavor to the soup. Strain the liquid and serve with simple slices of spinach, citron and fish paste.

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Zito (Zhito/Koljivo) - Serbian Wheat Pudding

Submitted by: Vesna

This simple, hearty dessert of cooked, ground wheat fortified with ground nuts and sugar is central to Serbian culture. Serve in small decorative bowls topped with dollops of whipped cream.

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Zimtsterne

Submitted by: Diana

Spicy German cookies.

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Zimbabwean Chicken and Vegetable Soup

Submitted by: mary

This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter, chicken, and a few red pepper flakes for unexpected flavors and just the right amount of kick.

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Zigeunersalat or Gypsy Salad

Submitted by: Patricia J

Potatoes, peas, salami, Swiss cheese and sweet gherkins are coated in French dressing, piled atop a lettuce bed and topped with hard cooked eggs and anchovies in this distinctive dish.

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Zeppoli

Submitted by: Carmela Sagendorf

Dust these little fry breads with powdered sugar as soon as they are cooked. An Italian tradition on Christmas Eve, they make a fun treat any time of year.

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