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!
In Danish, this dessert is called rødgrød med fløde, literally “red porridge with cream,” though in this type of porridge, there are no grains—just peak-season berries (and sometimes rhubarb) gently simmered into a silky and tart fruit soup.
Fruit porridges are common across Scandinavia, from blueberry to rose hip, made with fruit harvested at the height of its season. A piece of advice about sugar: Start with less—you can always serve a little extra at the table for those who want more sweetness.
If you ever visit Denmark, be prepared: Danes delight in hearing foreigners trip over the famously tricky name of this dessert in Danish. It took me ages to master it myself, but now it rolls off my tongue as smooth as the cream that gets poured over each serving.
Sitting gracefully somewhere between an ice cream cake and a pavlova, the vacherin is an effortlessly chic French showstopper of a summery dessert. It is made with layers of ice cream and sorbet, sandwiched between crisp meringue disks. Wrapped tightly in plastic wrap, it can be made ahead and kept in the freezer for up to four weeks.
When you are ready to serve it, simply decorate it with whipped cream, plain or infused, and fresh fruit, herbs, or flowers. If you are feeling extra decadent, you can pour chocolate sauce, hot fudge, or caramel sauce over slices of the cake table-side.
My recipe uses homemade mango sorbet and mint and basil ice cream, but I have also made vacherins with store-bought ice cream, when I wanted to make something delicious but didn’t have access to an ice cream maker.
If you’re a fan of tuna salad, I can’t wait for you to try this! It takes tuna salad to the next level with a bunch of fresh ingredients in the mix—avocado, microgreens, green onions, lemon—and it’s a breeze to make. Eat it straight-up, scooped over a salad, in a sandwich or wrap, or as I most like to, spread on sliced whole-wheat toasties (toast triangles).
As far as nutrition goes, it doesn’t get more balanced. The tuna is your lean protein loaded with omega-3 fatty acids, which are great for your heart. Cottage cheese piles on even more protein plus calcium for bone health. And as for the avocado—hello healthy monosaturated fats! The microgreens deliver vitamins C, E, and K, all of which support immune health and reduce inflammation. And you can thank the whole-wheat bread for its digestion-aiding and energy-sustaining fiber.
When I lived in Morocco, I ate a lot of roasted peppers from the stalls at night markets. Often there were small grilled or cured fish to accompany the peppers. And, of course, gallons of mint tea. These flavors bring me right back to that delicious and cacophonous setting. In this dish, I bring all those elements together, perfect for entertaining. More often than not, I serve this with anchovies, using a whole 2-ounce can, the oil drizzled over top, the fillets cut into long thin strips. Salt-cured sardines work equally well.
Andrew entertains more than I do, so his recipe for peppers and tinned fish serves 8 to my 4. This recipe is easily doubled if you too have a larger crowd.
I used to whip feta with milk, but the site Serious Eats taught me about using Greek yogurt, which yields a super creamy, pillowy dip. Serve it with warm pita or grilled sourdough and some cucumbers sliced on an extreme bias. I’m not usually one to suggest more prep time, but homemade pita is immeasurably better and there are plenty of great recipes online.
I like the presentation of the salty bits on top, but you can pulse all the ingredients together for a more homogeneous texture.
These skillet tortillas use store-bought enchilada sauce for simmering, which makes them an especially convenient option for last-minute savory breakfasts or brunches. You can transform the meal repeatedly by experimenting with different toppings, be they creamy, melty, crispy, or crumbly. I give a few of my favorite options in the ingredient list, but don’t be afraid to add your own finishing touches! Note that the recipe calls for white corn tortillas, rather than yellow; white tortillas tend to be thinner and more pliable, which makes them especially good for soaking up the sauce.
If you ask me what my last supper would include, this dish would absolutely make the list. It features a combination of some of my favorite ingredients: lemon, Parmesan, garlic, and butter. I’ve been making this dish for weeknight dinners for over 20 years, especially on Mondays as it’s a good way to use up any sesame bagels or baguettes left over from the weekend.
Arayes are Lebanese and out of the ordinary in every way. While they could be thought of as lamb burgers, their unique shape makes them much more than that. They can be cooked on an outdoor grill, or indoors in a sandwich pan or skillet. In either case, the heat should be moderate to allow the filling to heat through without burning the bread. Serve tabbouleh or a chopped tomato and cucumber salad on the side.
The crumble steals the show in this salad! You can serve whatever leafy greens and vegetables you want with it, and it’s still going to be the best salad you have all week. I’ve headed in an autumnal direction here—chewy kale leaves with apple batons and cranberries. I also crumble over some soft goat cheese, which works beautifully with the sweet and sour elements of the salad. All together it’s a great combination of textures, colors, and flavors. It’s substantial enough as a standalone meal or as a statement side dish (official term!). The cranberry-plumping step (another official term) is optional. But once you’ve plumped, you’ll never go back!