This recipe takes its inspiration from France’s classic onion tart, pissaladière. I was stunned by my first taste of that classic and the idea that onions could be a main event. In this simple recipe, a mix of onion varieties -- red, white, and green scallions -- are tossed with olive oil, thyme, and salt, then layered on a crust gilded with smoky cheese and finished with a dusting of Parmiggiano – Reggiano and a drizzle of heavy cream. The cooked cream tames the edges of the onion and thickens as it cooks.
A good dip is hard to resist.
Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.
Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
A blend of nutritional yeast, cardamom, smoked paprika, and turmeric at the ready go a long way toward keeping your snack life spicy.
Caprese di Astice e Burrata
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.