Irish Food & Cooking
This inspired collection of 150 authentic step-by-step dishes captures the heart and soul of Irish cooking. The recipes make the most of the wonderful local ingredients from wild and cultivated harvest fruits to meats, game, seafood and regional breads and brews. From boxty potato pancakes to beef and guiness casserole, this wonderful volume is for all those who want to discover the secrets of a traditional cuisine, and to visit the land through its recipes. Every recipe is shown in step by step photographs to ensure success.
SPQR
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant.The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy's local cuisines and artisanal wines. Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino's extensive knowledge of traditional Italian food, but also his focus on precision and technique. In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide--all of which are prodigiously illustrated with step-by-step photos. Shelley Lindgren's uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers--and explaining how each reflects the region's unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover's library. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
Muy Bueno
"Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story."--Matt Armendariz, MattBites.com and author of On a Stick!*As featured in Eater, The New York Times, TODAY Food, Taste of Home Magazine, Woman's World Magazine, Latina Magazine, Leite's Culinaria, People en Espa簽ol Magazine, Cosmo for Latinas Magazine, Epicurious, and The Kitchn*Si矇ntate a comer, esta muy bueno! Sit down and eat, it's very good!This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family's recipes and stories for future generations. They started the Muy Bueno Cookbook blog in 2010 with this idea in mind, and quickly attracted thousands of fans and followers who fell in love with Muy Bueno's flavorful Mexican recipes, heartwarming family stories, and beautiful photography. Now they open their hearts and kitchens to an even wider audience in their first cookbook.Spanning three generations, Muy Bueno offers over 100 recipes: traditional old-world northern Mexican recipes from Jesusita's kitchen; comforting south of the border home-style dishes from Evangelina; and innovative Latin fusion recipes from Yvette and Veronica. Also includes a chile glossary with photos and step-by-step instructions for roasting chiles, making tamales, and red chile sauce.*GREAT ON KINDLE*Sample recipes: Homemade Flour TortillasTomatillo SalsaPersimmon MojitoMexican Meatball Soup (Albondigas)Pork in Red Chile Sauce (Asado de Chile Colorado)Cilantro Lime RiceMexican Bread Pudding (Capirotada)Mexican Wedding Cookies (Biscochos)Horchata Popsicles (Paletas de Horchata)
Hugo Ortega’s Street Food of Mexico
In Street Foods of Mexico, award-winning chef Hugo Ortega of Hugo's Authentic Mexican Cuisine, journeys across Mexico enjoying the foods of his homeland. Mexican street food represents the best of traditional cooking. The scent of these familiar dishes draws hungry diners to experience the unique richness of flavors that emerges in traditional cooking techniques. From the tacos and masa-based treats of the central highlands to the cocteles and ceviches of the coast, each region has its specialties, and each dish conveys both deeply satisfying taste and a delicious feeling of place. In his warm way, Hugo shares the stories behind the dishes and provides recipes and instructions to make them accessible to cooks everywhere. The color and flavor of Mexican street life comes alive in this generous collection of recipes for tacos, tlayudas, cocteles, bebidas, dulces, and much more. Join Hugo on his culinary journey, and your kitchen will become a vibrant, savory haven as you serve up the legendary foods of Mexico.
Real Taste of Spain
From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of this book."The Real Taste of Spain" focuses on basic ingredients and core principles.Simple and delicious Spanish recipes.From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. "The Real Taste of Spain" focuses on basic ingredients and core principles to offer simple and delicious Spanish recipes. Here are the everyday foods of Spain that are central to good home cooking: plump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses and perfectly cured meats.With more and more of us wishing to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain's ever-increasing popularity. Jenny Chandler has divided the book by the stalls of the local market: Shellfish and Fresh Fish, Poultry and Game, Meat and Offal, Cereals and Legumes, Olives and Spices, Vegetables, Fruit, Dried fruits. Each section includes quick Tapas, smaller dishes and main meals."Shows how to make delicious recipes inspired by the glorious markets of spain."Food & Travel Magazine
Grandma's German Cookbook
Whether it's crispy fried potatoes, steamed dumplings, or a creamy jelly roll stuffed with raspberries, no one makes food as good as a German grandmother -- that is, until now! Featuring eighty-five classic recipes, from soups to Sunday roasts, and desserts to Christmas favorites, Grandma's German Cookbook is loaded with recipes any German grandmother would proudly serve her family. They'll also discover charming profiles of German grandmothers and their takes on classic dishes, for added authentic inspiration.
Tapas & Spanish
Spanish food is renowned for its sizzling tastes, wonderful fresh ingredients and regional diversity, and tapas - the little bar dishes - are deservedly famous. This book is a showcase for over 130 deliciously authentic recipes from one of Europe's best-loved cuisines. It features Spanish national classics such as Sopa de Mariscos, Cocido, Paella Valenciana, Chorizo with Chestnuts, Patatas Bravas, and Spicy Sausage and Cheese Tortilla, to name but a few. The recipes are easy to follow, and each has a nutritional analysis to help you plan your meals. ,
Polish Country Kitchen Cookbook
"...blends recipes for favorite Polish foods with the history and culture which created them, using seasonal arrangement to explore Polish life and how food traditions evolved. Recipes have been adapted for American kitchens but retain their authentic roots, while plenty of Polish cultural insights make for inviting leisure browsing by more than just the cook."-The Midwest Book Review This popular cookbook by beloved Polish-American author Sophie Hodorowicz Knab combines more than 100 recipes for favorite Polish foods with the history and cultural traditions that created them. Arranged according to the cycle of seasons, it explores life in the Polish countryside through the year and gives readers priceless historical information and insightful answers to common questions (like the meaning behind the Pascal butter lamb) asked by descendants of Polish immigrants. It has been updated with a section on Polish Feasts & Festivals. Lovely illustrations and pearls of practical wisdom ("Household Hints") from the old Polish kitchen marvelously complement this book. This charming cookbook is perfect for Polish Americans, home cooks, food history buffs, and those seeking to learn more about their Slavic roots.
Grace's Sweet Life
Learn how to bake adorable, delectable Italian-style desserts in your home kitchen with renowned cooking blogger, Grace Massa-Langlois. No true Italian meal is complete without a perfectly crafted dessert. From traditional favorites to little-known delights, this book shows how to make eye-popping, mouth-watering, authentic Italian sweets, including: -Amaretti Morbidi (Soft Amaretti Cookies) -Pizzelle-Ferratelle (Italian Waffle Cookies) -Bomboloni alla Crema (Italian Cream-Filled Doughnuts) -Fiadone Dolce di Ricotta (Abruzzo Sweet Cheesecake) -Cannoli Siciliani (Sicilian Cannoli) -Cicerchiata-Struffoli (Italian Honey Balls) -Torta Sette Strati (Seven-Layer Cake) -Torta Caprese (Flourless Chocolate Torte) -Fichi allo Zabaione (Figs with Zabaglione Cream) -Panna Cotta con Gelatina (Panna Cotta with Jelly) Even if you're a novice baker, Grace's Sweet Life guides you through the process of creating amazing delights. With illustrative photos and detailed step-by-step instructions for making complex treats in your own kitchen, this easy-to-use book will enable you to enjoy the labor of love that is Italian dessert.
Coquilles, Calva, and Creme
Two Americans in Paris serve up an "appetizing, evocative, eccentric paean to Gallic gastronomy" (The Wall Street Journal). This culinary memoir brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside. Dryansky's stories are the stuff of legend--evenings with Coco Chanel and Yves Saint Laurent, historic wine auctions and memorable banquets--but Coquilles, Calva, and Cr癡me is more than memories. These same memories prompt a journey across modern-day France, through kitchens, farms, and vineyards, offering a savory experience that can be duplicated by the reader afterward with numerous recipes, most of which have never before been recorded. In the world of today's professional cooking, publicity-chasing and performance has overshadowed the importance of dining and the food itself. Too often the modern restaurant is a mixture of bizarre novelty and paradoxical clich矇s. Truly great dining happens when you're fully engaged in the moment, acknowledging the range of associations that emerge, as Proust wrote, from sensory experiences. From small caf矇s in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.
Quick-Fix Indian
Ruta brings a fresh perspective to a cuisine most people think of as mysterious, complex to cook, and overly rich. Her Indian food is stylish, modern and light--equally at home with a glass of Pinot Grigio or mango lassi. Ruta's 125 quick and easy Indian recipes all made in 30 minutes or less comprise the 5th cookbook in the highly successful AMP Quick-Fix series. For too long, Indian cuisine has been perceived as complex and time-consuming to prepare. Quick-Fix Indian aims at making Indian cooking accessible to everybody--the beginner, the experienced cook, absolutely anyone wanting to try his or her hand at a new cuisine. The 125 dishes in Quick-Fix Indian are modern and fresh, yet rooted in tradition. These recipes are identifiable as Indian, but that's where the familiarity ends--most of these recipes haven't been seen before, anywhere. While the dishes are simple to make, they are by no means simplistic. They are bright, modern, and complex tasting, belying the fact that they only took 30 minutes or less to prepare. The recipes range from quick breakfasts and soups, to curries, snacks, and sweet drinks. Some of the recipes included are: Chickpea Salad with Pomegranate, Stir-Fried Beef with Peppers, Beet Raita with Cilantro, Sweet Coconut Rice, Spicy Coastal Scramble, Pan-Fried Silky Eggplant, Coriander Shrimp with Zucchini, and Kids' Favorite Banans Fritters. While most of the recipes use easy-to-acquire ingredients, there are a few that will require a trip to a health-food or Indian store. As an added bonus, the book also lists 'exotic' substitutions for readers who'd like to try them. For example, mustard oil adds a special zing to the Sprouted Mung Bean Salad, but canola oil works just fine. And finally, this cookbook is fun. Written in a lighthearted manner, Quick-Fix Indian amuses readers while also providing solid information.
Italian Kitchen Garden
This is the perfect book for anyone who loves Italian food and would like to know how to grow it - even on a small scale.An inspiring book for both gardeners and cooksBring Italy to your table by growing your own produceSimple gardening advice and delicious recipesIn 2002 Sarah Fraser and her family moved to a ramshackle Italian farmhouse in Tuscany with dreams of self-sufficiency and a more 'down-to-earth' lifestyle. Seven years and three TV series later (Channel 4's 'No Going Back', 'A Year in Tuscany' and 'The Great Italian Escape'), Sarah has amassed a wealth of knowledge about cultivating Italian produce and what you can do with it. This is the perfect book for anyone who loves Italian food and would like to know how to grow it - even on a small scale. Whether you have a balcony, a patio, or space for a full kitchen garden, Sarah provides a wealth of easy-to-understand instructions and advice - tried and tested in her own garden. Basic information on how to get started, soil preparation, tools and choosing what to grow, is followed by information on individual vegetables, fruits and herbs, each with a delicious selection of recipes. If you've ever wondered why Italian food tastes so good, this is the book for you.
Mezze
Welcome to the delicious and wonderful world of the Mediterranean mezze-a way of enjoying food that makes having a meal a fun experience! A mezze plate resembles an antipasto platter or tapas. Sharing mezze is very much a way of life in the mediterranean. It is a social time, a time for family and friends to get together and enjoy a vast variety of delectable dishes over several hours, with a drink or two. This book is a collection of the best mezze recipes from all over the Mediterranean:
Recipes from My Mother’s Kitchen
Guy Grossi's parents emigrated from northern Italy to Melbourne in 1960. While his father worked as a chef, his mother turned out the pastas, braises, soups, and puddings she had learnt growing up in Verona and in Milan, which sustained the hungry family of six. As a young boy Guy learnt from his mother how to knead pagnotta, roll gnocchi, and whisk the zabaglione, and it is this food that has been the inspiration for his cooking ever since. This collection of more than 100 recipes, along with the family stories and memories behind the food, is a very personal invitation to cook with the Grossi family.
The Tuscan Sun Cookbook
"Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We'll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we'll be carrying platters out the door. We'll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside--so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house." --from the Introduction In all of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances's lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. The more than 150 tempting recipes include: - Fried Zucchini Flowers - Red Peppers Melted with Balsamic Vinegar - Potato Ravioli with Zucchini, Speck, and Pecorino - Risotto Primavera - Pizza with Caramelized Onions and Sausage - Cannellini Bean Soup with Pancetta - Little Veal Meatballs with Artichokes and Cherry Tomatoes - Chicken Under a Brick - Short Ribs, Tuscan-Style - Domenica's Rosemary Potatoes - Folded Fruit Tart with Mascarpone - Strawberry Semifreddo - Steamed Chocolate Cake with Vanilla Sauce Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.
Norwegian Cakes and Cookies
Norway's most acclaimed pastry chef, Sverre S疆tre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. S疆tre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilsl繪rte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original. S疆tre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting. Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and S疆tre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
The Sorcerer’s Apprentices
Now in paperback--Kitchen Confidential meets Heat in the first behind-the-scenes portrait of the world's most influential restaurant and the aspiring culinary geniuses who toiled to make it so exceptional. WHAT GOES ON BEHIND THE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adri?'s remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirty or more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adri?'s astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adri?'s elBulli, Lisa Abend explores the remarkable system that Adri? uses to run his restaurant and, in the process, train the next generation of culinary stars. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
Our Irish Grannies' Recipes
Taste the tradition--cook with heart and a dash of Irish magic.Bring the soul of Ireland into your kitchen with Our Irish Grannies' Recipes--a beloved collection of 80+ authentic dishes passed down through generations of Irish grandmothers.Perfect for both beginners and seasoned home cooks, this nostalgic cookbook delivers comfort and connection in every recipe. From the rich warmth of Ravenscroft Guinness Beef Stew to the simplicity of soda scones and the sweetness of classic apple tart, these are the dishes that define Irish home cooking--unfussy, flavorful, and full of heart.Each recipe uses everyday ingredients and clear instructions, making traditional Irish cooking accessible to all. Whether you're reconnecting with your roots or creating new traditions, this book offers more than meals--it offers memories.Inside you'll find: Authentic Irish comfort food, from stews to stuffings to soda breadEasy, straightforward instructions--granny-approved and beginner-friendlyCultural context and family stories that bring each dish to lifeIf you love traditional recipes, Irish heritage, or simply a warm, home-cooked meal--this book belongs on your shelf.
Ciao Italia Family Classics
A beautifully conceived cookbook representing the best of Italian cooking brought to us by the trusted host of the longest-running television cooking show in America On Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook delicious, authentic Italian dishes. In her previous books, she has shown us how to make a quick meal with just five ingredients, helped us get dinner on the table in just thirty minutes, and encouraged us to slow down and take it easy in the kitchen while re-creating the rich aromas of Italy. Now Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royalty--always admired, respected, and passed down through generations. Even better, they are easy to make and guaranteed to please. You'll be dog-earing the pages to try such classics as: - Sicilian Rice Balls- Spaghetti with Tuna, Capers, and Lemon- Risotto with Dried Porcini Mushrooms- Lasagna Verdi Bologna Stylegnese- Homemade Italian Sweet Sausage- Veal Cutlet Sorrento Style- Roasted Sea Bass with Fennel, Oranges, and Olives - Almond Cheesecake- Orange-Scented Madeleines Georgeously designed with appetizing full-color photographs of recipes and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will have fans old and new pulling it off the shelf again and again.
Lidia's Italy in America
From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today--from Chicago deep-dish pizza to the Bronx's eggplant parm--celebrating the communities that redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style. And of course, there are Lidia's irresistible recipes, including - Baltimore Crab Cakes - Pittsburgh's Primanti's Sandwiches - Chicago Deep-Dish Pizza - Eggplant Parmigiana from the Bronx - Gloucester Baked Halibut - Chicken Trombino from Philadelphia - authentic Italian American Meatloaf, and Spaghetti and Meatballs - Prickly Pear Granita from California - and, of course, a handful of cheesecakes and cookies that you'd recognize in any classic Italian bakery This is a loving exploration of a fascinating cuisine--as only Lidia could give us.
Traditional Swedish Cooking
Focusing on the flavors and foods native to Sweden, such as fresh dill, horseradish, allspice, juniper berries, fish, blueberries, and apples, Hofberg presents a mouthwatering collection of modern and classic Swedish dishes. From apple pancakes and lingon berry chutney to baby potato salad with asparagus and cod with horseradish aioli, every recipe holds onto Swedish tradition while adding a fresh twist. Gathering inspiration from the ocean, woods, lakes, and farms, Hofberg shows her true passion for Swedish cooking through the simple and entertaining way she prepares her recipes. Beautiful full-color photographs will inspire any cook.
Mexican Made Easy
Why wait until Tuesday night to have tacos--and why would you ever use a processed kit--when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy? On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show. A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast--and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection. With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela's show into your home. Chipotle-Garbanzo Dip makes 3/4 cup 1 (15.5-ounce) can garbanzo beans, rinsed and drained2 garlic cloves, peeled1 tablespoon fresh lemon juice2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving2 teaspoons sesame seed paste (tahini)1/3 cup olive oil, plus more for servingSalt and freshly ground black pepper1 tablespoon chopped fresh cilantroTortilla chips Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse. With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper. Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.
