Like stirring risotto, caramelizing onions is a labor of love. But your patience will be rewarded when you taste this spectacular dip, so much better than commercial onion dips. Don’t skip the drizzle of olive oil on top!
Serves 6 to 8 — Recipe adapted from food52.com
From Basque country, Idiazábal cheese is made from sheeps’ milk and is usually smoked. Feel free to substitute another aged semi-hard cheese, such as Manchego, in this recipe.
Serves 4 to 6 as a tapa — Recipe from José Andrés via leitesculinaria.com
Dukkah (pronounced dook-ah) has Middle Eastern origins but is a very popular seasoning in Australia. It is also good on fish, raw vegetables, and pita bread toasted with olive oil.
Serves 4 to 6 — Recipe adapted from loveandlemons.com
The proprietress of Nullamunjie, Annetta “Annie” Paterson, served these delectable crostini to me and my Merry Band of Tasters at a dinner at her home in Melbourne. We loved them and implored her to share the recipe, which she adapted from one of the many cookbooks in her collection.
Serves 4 — Recipe adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghiby Yotam Ottolenghi (Chronicle Books, 2011)
We love the silkiness and flavor of roasted bell peppers. But for an even easier preparation, stuff the tuna filling into mini bell peppers or brined piquillo peppers
Serves 8 — Recipe adapted from Lidia’s Italy by Lidia Bastianich (Knopf, 2007)