Makes 12 pieces These two southern favorites are a match made in heaven. We like ours a little spicy, but you can omit the red pepper flakes, if you prefer. Make the eggs and filling a day or two ahead, but pipe the eggs the day you plan to serve […]
Pineapple and Jicama Salsa
Makes 2 cups Ingredients 1 tablespoon olive oil 4 limes, juiced Kosher salt, as needed Freshly ground black pepper, as needed 1/4 cup chopped cilantro 2 jicama, peeled and cut into small dice 1 pineapple, peeled, cored, and cut into small dice 2 cups minced red onion 2 red bell […]
Piquillo- and Anchovy-Stuffed Olives
Makes 8 servings Simple ingredients prepared in a simple way— that’s the best way to take your everyday cooking to a higher level. Buy large unpitted olives for this dish. It’s more work for you, but the olives are usually better quality and have meatier flesh. Piquillo peppers come in […]
Pissaladière
Makes 6 servings Pissaladière is simply a French version of pizza, traditionally topped with onions that have been melted down in olive oil, and with anchovies and Niçoise olives. It is best made with sweet onions, and a good-quality olive oil is a must. If possible, use an oil with […]
Plantain Fritters (Tostones)
Makes 8 servings Known as tostones, these plantain fritters are a well-liked snack in many Latin American and Caribbean cuisines. Their popularity is comparable to that of French fries in central Europe. They can be served plain, with dipping sauces, or as an accompaniment to meat or vegetables. It is […]
Popovers
Makes 6 large popovers To get the full dramatic effect of popovers, serve them as soon as you take them from the oven. The big “puffs” will start to deflate almost immediately. You can prepare the popover batter (step 2) up to 24 hours before baking them. Store the batter […]
Pork Belly Steamed Buns
Ingredients 1/2 cup light soy sauce 1/2 cup dark soy sauce (see note) 1/4 cup Korean soy bean paste (doenjang) One 1-inch piece fresh ginger, peeled and sliced 1 scallion, cut into 1-inch pieces 1 whole star anise 1 teaspoon ground black pepper 1/4 cup brown sugar, divided use 2 […]
Prosciutto with Peaches and Balsamic Vinegar
Makes 8 small-bite portions Of course the classic combination is melon and prosciutto, but peaches are a special peach-season treat, and this fresh approach to an old standard will blow you away. If your peaches are not perfectly ripe, or it is not peach season, try it with mangos or […]
Radish Salad with Pork Cracklings
Makes 8 servings In Mexican cooking, chicharrones, also known as pork rinds and pork cracklings, are made by deep-frying cooked and dehydrated pork skin until it is crispy and puffy. Commonly obtained commercially, they are used for stews and stuffing for tortas and tacos. In other Latin American and Caribbean […]
Raw Porcini Salad with Parmigiano-Reggiano
Makes 6 servings The combination of arugula and mushrooms creates truly earthy flavors in this salad, and the cheese adds sweet and salty components. If you can’t find fresh porcini, use chanterelle, oyster, cremini, white, or any mushrooms with soft flesh. Serve grilled bread with this simple salad to enjoy […]
Red Wine Granita
Makes 12 servings This granita—an icy, frozen dessert—will remind you of a chilled sangria, which makes it a favorite to enjoy as a treat poolside or as a refreshing course in a Mediterranean dinner party. Ingredients 3 cups water 1 3/4 cup red wine 3/4 cup sugar 3/4 cup orange […]
Roasted Radishes
Makes 4 servings Roasting tempers the slightly bitter flavor of the radishes and brings out their natural sweetness. Give this technique a try in your kitchen to add to your repertoire of ways to serve radishes. Ingredients 2 bunches red radishes, cleaned, tops removed and sliced in half 1 teaspoon […]