The most vital ingredient of this classic Mallorcan salad is the time you leave it to sit. We have a love in Cyprus for zoumi, which are the juices at the bottom of a salad bowl. Growing up, it took me years to realize that those were the best part of the salad that was on the table at every meal, even on Christmas Day (the acid in a salad helps to cut through richer dishes).
Once we both understood the secret of zoumi, my sister and I would fight over who got them. Absolutely cherish those juices at the bottom of the salad bowl. Go to war for them. Whatever you do, don’t throw them away!
Not sure what to feed your F•R•I•E•N•D•S at your next social gathering? Make sure the menu includes this relatable, reliable, really delicious mix of crunchy veggies, toasted almonds and crushed ramen noodles with an addictively sweet, sesame-ginger dressing.
Popular for decades, yet not exactly gourmet fare, people always go nuts for this retro recipe.
Eat this flavorful dip on toasted bread, in a sandwich, or as part of a veggie platter.
Maque choux is the Louisiana answer to succotash, marrying Native America, France, and West Africa. In Louisiana it is also known as “Indian corn.”
A gratin is such a good way to sneak in vegetables: they may be surrounded by lots of cream and cheese but you’re still getting a few of your five a day! This is always a crowd-pleaser; it has a rich, velvety texture from the potato and the celery root and a lovely sweetness from the leeks. Children always seem to enjoy this one so it’s a perfect way to get them eating the vegetables they might not usually eat. It’s also quite fun to assemble and a great way to get them involved in the kitchen.
I don’t think many people know about choriqueso, but this cheesy dip with hidden specks of smoky Mexican chorizo is so velvety and melty that they won’t forget it once they try it! I love to serve it in a mini cast- iron pan for a bit of a restaurant feel, but it’s just as good in a large pan. This molten golden gooey deliciousness is guaranteed to draw a crowd. Use fresh Mexican chorizo sausage if you can find it. This is not a dried Spanish chorizo situation. Feel free to swap in shredded mozzarella if you can’t find Oaxaca cheese.
Triple onion power here, with caramelized onions, spring onions and onion powder for maximum flavour. Get your favourite crunchy crisps out and enjoy.
My mom adapted this from her Italian mother-in-law’s whole steamed artichoke recipe (see page 232) to make a dish that easily feeds a crowd. It uses the same flavors but eliminates the prep work required for whole artichokes and capitalizes on that mid- twentieth-century game-changer—frozen food—in the form of a package of frozen artichoke hearts. As in many ethnic families who have added their personal flavor to the standard Thanksgiving meal fare, this is my family’s “Italian” staple side dish and the first leftover scavenged the next day.
These smashed potatoes are inspired by my favorite stir-fried mala potatoes I get from the Sichuan restaurant near my house. Their version is crinkle-cut, but the seasoning here is the same and the shape is just as playful. Mala refers to a blend of primarily Sichuan peppercorns and spicy chilis, and lends its name to that buzzing, almost tingly sensation you get from eating Sichuan food. This spice mix also includes cumin seeds and white pepper to round out the heat with a little earthiness, turning these smashed potatoes into tingly taters.
Blue cornmeal gives this cornbread its haunting corn flavor and lavender hue, but yellow or white cornmeal will work equally well. You can find blue corn meal in co-ops and online. Store it in the refrigerator or freeze.