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.
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.
When asked my favorite way to serve slicer tomatoes, I always reply, “with brown butter, black pepper, and salt.” There is something about the nuttiness of brown butter that takes peak-season tomatoes to a whole new level. Our favorite tomatoes to serve this way are classified as brown tomatoes, which tend to have a meatier, more robust, umami-forward taste than green, red, or orange types. A seed called Paul Robeson has been a favorite to plant since our first year, and when combined with a decadent drizzle of brown butter, it takes on a mystical, toasty flavor. To dress this dish up, apply nothing more than a few briny capers, delicate slivers of shaved sweet onion, a scattering of earthy chanterelle mushrooms, or petite leaves of fresh basil.
One of the most iconic Vietnamese dishes is the French-inspired bánh mì: a fresh, crispy yet fluffy baguette filled with the most captivating flavours and textures.
Herbed goat cheese and spicy, salty chorizo on bread needs little introduction, but you may be wondering about the honey. While it may seem odd, the sweetness of the honey brings this toast together in a very fortunate way: sweet, spicy, savory, and addictive.
This dish brings together some rather unexpected flavors into a sweet, salty and fruity dish perfect for breakfast, brunch or large-batch family coooking. Pati Jinich shared it along with many wonderful cooking ideas when she joined us to answer questions from our listeners. Listen to full episode here.
This was my first taste of the south of France.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
Popular in Emilia-Romagna's countryside, thin slices of coarse-grained bread are rubbed with garlic, lightly toasted, then topped with pancetta and run under the broiler. On a lazy Sunday afternoon with friends, set out the antipasto and invite everyone to help themselves.