Makes 4 to 6 servings
Baked Sardines
Makes 4 to 6 servings Baked sardines is a typical preparation in many regions in Italy, and the flavors included in this recipe are typical for the southern cuisine. Enjoy with a glass of wine, if you like. Medium bodied whites or light- to medium-bodied sparklers will pair beautifully.
Butifarra (Traditional Peruvian Ham Sandwich)
Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]
Crème Fraîche Chicken Salad
Makes 10 servings
Feta Dipping Oil
Makes 10 servings
Herb-Marinated Yogurt Cheese (Labneh)
This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting.
Mojo Chicken With Sweet Potato & Plantains
Makes 6 servings
Roasted Leg of Pork with Christmas Farofa (Pernil de Porco Assado com Farofa Natalina)
Farofa Natalina Directions:
Sautéed Squid & Steamed Mussels With Cannellini Beans, Spinach & Pancetta
Makes 4 servings
Semolina Pizza with Fresh Herbs and Goat Cheese
Makes two 12-inch pizzas Using a baking stone or tiles will help approximate the intense heat of a woodfired pizza oven, resulting in a better pizza crust. Use a baker’s peel to transfer the prepared pizza to the stone. If you don’t have a peel, you can substitute a baking […]
Tomato Tart with Oil-Cured Olives
Makes one 8-inch tart (5 to 6 portions) or twenty-four 1-inch tartlets This tart makes a wonderful lunch with a simple salad on the side. The typically Provençal ingredients are simple yet have an amazing amount of flavor. If you want to, you can also turn this into little tartlets […]