This brightly flavored, chunky mix of marinated feta and olives takes center stage on an elegant cheese board. Thinly sliced garlic, orange zest, oregano, cumin seeds, and a sprinkling of red pepper flakes gives the marinade complexity and brightness.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
You'll love the combination of nutty sweet potato with the fragrant heat of green chile.