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.
On days when I’m not in the mood for rice and beans, I make mofongo because, like white rice, it really goes with everything. Mofongo is basically fried and mashed green plantains that are shaped into a large ball (see Tip). And unlike tostones, which require double-frying, mofongo is fried just once, which makes it easier to prepare. Peel, fry, mash, and you’re done. Just make sure to not let the plantains sit for too long after frying, as they can get tough. Your best bet is to fry and mash immediately. If you still find the plantain is too tough to mash, add a little water or warm chicken broth to help soften it. If you want to turn this into an even heartier meal, top it with the meat of your choice and enjoy its rich, savory flavor with just the right hint of garlic.
Tofu haters often cite “blandness” as an excuse to steer clear of the plant-based protein. But its blandness is actually its biggest strength! It so wonderfully absorbs whatever sauce you add to it—like this utterly craveable Korean-inspired gochujang sauce. The sauce does the heavy lifting here; all you do is add some preprepped vegetables and a grain, and you’ll have a home-run dinner in minutes.
Tuna fishing in Sardinia is a historic tradition. In Carloforte, tuna is still caught according to ancient methods that respect the rhythms of nature and the tuna stocks. The combination of tuna and tomato is commonly found in Mediterranean cuisine and this tonno al pomodoro is a simple but very tasty secondi that is great paired with a seasonal side dish and a glass of Vermentino white wine. I also recommend some nice sourdough bread at the table for a bit of scarpetta, to mop up all of that delicious tomato sauce.
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.
SERVES 4
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.
This is for the people who love the toppings of the salad more than the lettuce itself. I am her, she is me. Lettuce is great and all, but this baby focuses on all of the crunchies on top. She’s dressed in my beautiful Green Goddess Dressing with alllll the herbs, for a kiss of freshness in each bite. This is a salad that stores well for a day or two, so make a batch and keep it for an easy lunch.