Appetizers | Snacks | Summer
Avocado Relish with Lemon Paprika
Introduction You mash 2–3 avocados with lemon juice, paprika, and salt, then let the mixture rest…
Appetizers | Lunch | Spring
Asparagus Soup with Shallot and Cream
Introduction You cook the asparagus twice here—first in lightly salted water, then briefly with softened shallot…
Artichoke Dip with Parmesan and Mayonnaise
Introduction Artichoke hearts, mayonnaise, and Parmesan or Romano give you a thick, salty dip with almost…
Appetizers | Snacks | Summer
Galletti with Garlic Herb Olive Caper Anchovy Dip
Introduction You soak the galletti overnight, then crush them with garlic, olives, capers, anchovy paste, and…
Appetizers | Autumn | Snacks
Apples with Yellow Mustard and Goat Cheese
Introduction Cold ¼-inch slices of Golden Delicious apple give you a crisp base for yellow prepared…
Celery Stalks with Peanut Butter and Raisins
Introduction You cut the celery into 4- to 5-inch pieces, spread peanut butter on top, and…
Appetizers | Dinner Recipes | Lunch | Snacks
Potatoes with Chile Coriander and Mango Powder
Introduction These potatoes are fried twice: first over low heat until tender, then again after flattening…
Spinach Feta Filo Pie
Introduction You build this pie by oiling and stacking about 30 filo pastry leaves, then enclosing…
Fried Meatballs with Feta Mint and Oregano
Introduction The soaked stale bread keeps these 1 inch-thick meat patties tender, while feta, mint, and…
Appetizers | Lunch | Snacks
Abacha and Ugba with Palm Oil and Crayfish
Introduction Abacha and ugba relies on a specific technique: potash water stirred into red palm oil…