A classic tuna pasta salad remains one of my all-time favourite salad recipes, holding strong nostalgic links to my childhood, and it’s something I make for my family regularly today.
But my tuna-hating husband doesn’t partake, so this is an alternative version featuring feta and Cheddar instead that we all love.
One of the most recognizable mid-century recipes is undoubtedly aspic, a type of gelatin dish. An aspic is essentially a savory jelly made from slowly rendered meat stock, which is rich in collagen. When this collagen breaks down, it transforms into gelatin. This technique has been used for centuries, with some of the earliest printed mentions dating back to around the year 1300.
Typically, these dishes served more as a lavish centerpiece for admiration than as something you would actually eat. However, I find that tomato aspic is quite enjoyable! I’ve experimented with many recipes, but I particularly love this version, which includes horseradish for a peppery kick that really awakens the palate. Not only will it be a stunning salad to share with friends, but it also offers a delightful retro taste!
Provoleta, or grilled provolone, is a popular appetizer in Argentina, typically eaten before a meal of grilled meats. Provoleta is also the name of the cheese used for the dish—it’s a low-moisture variety that is designed to be grilled. That being said, provoleta isn’t easy to find in the United States, so grab some run-of-the-mill provolone and cook it in a cast-iron skillet, either on a grill or on the stovetop.
Heck, you can even toss it in a hot oven to heat it up and make it a tad gooey.
I love chimichurri, an herby, vinegary sauce that pairs nicely with the saltiness of provolone, which is usually finished aging right in time for summer. I like to add Castelvetrano olives to my chimichurri for a bit of texture and because, well, I love olives. Feel free to skip them if you don’t feel the same way.
When people say they love a Caesar salad, what they’re saying they love is the creamy anchovy lemony dressing. Romaine, the typical green for this salad, is great, but has nothing going on flavorwise. Fennel, on the other hand, now, fennel has character—a slightly licorice-y flavor that’s crunchy at the bottom (the bulb) and herby up top (the fronds). This recipe uses both aspects of fennel, as well as swapping out the croutons (the second best part of a Caesar salad) for a delicious savory granola. More flavors; better crunch. The cheffiest thing about this recipe is also the easiest: the fennel oil. The bright pop of green from the oil is an impressive touch. Here I use the leftover tops and trimmings from the fennel to make the oil, but you can use any greens you have lying around—spinach, chives, basil, parsley. Whatever you use, make sure to cool it quickly, as that’s how you maintain the brightness of the color.
I love using filo pastry in my cooking – it’s so satisfyingly crunchy, which means
it acts as a brilliant base for tarts like this one. Pastry is yet another one of those things that people swear off because it’s ‘bad’ for them. But in the context of a healthy diet, I’m a firm believer that there’s room for all the foods you love – and
I love this filo tart. Loaded with vegetables and topped with eggs, feta and pesto, this is just one combination that works. Feel free to get creative and try it with other ingredients, like tomatoes and mozzarella, or butternut squash and goats’ cheese. The filo world is your oyster.
When I crave a little warmth and comfort, I revert to a Greek style of cooking called yiahni, in which you slowly cook seasonal veggies in oil and tomatoes. Forget crunchy vegetables, I want them tender, sweet and delicious. In the summer, I will gently cook fresh flat beans and green beans in lots of garlic, onions and tomatoes; in the winter, I resort to using frozen peas and green beans. Either way, I will eat them with fresh bread and capers. A really nutritious and wholesome meal.
The secret to these potatoes is covering and then roasting them with enough liquid to add some moisture to the flesh of the potato while infusing them with flavor at the same time. They’re a little melty and a little moist. The first time my friend Lily saw them, her reaction was “Yum!” This one’s for the sweet potato lovers.
I make this when I want “restaurant pasta,” but am short on time and ingredients. It’s a lovely Italian-inspired meal that you never knew could come from your home kitchen. Using one pot for the broccoli and the pasta makes for a breezy cleanup before bed—almost as simple as ordering in.
Eat this flavorful dip on toasted bread, in a sandwich, or as part of a veggie platter.
These beans are a favorite dish I make at Ci Siamo, but this is the same way I cook them at home. Fried rosemary and sage add a little crunch, while a shower of Piave cheese and a drizzle of good olive oil elevates their humbleness. Plus, the oil-cured black olives are fun—they look like beans in the bowl at first glance, but one bite in, and you get a hit of their salty richness. For the best texture, use a mix of white, brown, and black beans since the smaller ones will break down just enough to create a velvety sauce