When coupled with pantry ingredients, the lowly carrot is transformed into a colorful tapa. These tangy carrots are also great on salads, charcuterie boards, or relish trays. They’ll keep for several days in the refrigerator.
Serves 4 to 6 — Recipe adapted from tarasmulticulturaltable.com
These buttery date-filled cookies featuring olive oil hail from the Middle East—potentially from ancient Egypt—and are an unexpected addition to holiday cookie trays.
Makes 20 cookies — Recipe from Better Homes and Gardens
Looking for a simple side dish for an Asian-influenced meal? We love baby bok choy. You could substitute rapini or broccoli florets if baby bok choy isn’t available.
Serves 4 — Recipe adapted from L.A. Son by Roy Choi (Anthony Bourdain/Ecco, 2013)
A quick romp in an olive oil-based marinade for as little as 30 minutes, a brief stint in a hot oven, and dinner is served! If desired, serve with the Braised Fennel and Lentils. Rice or couscous work well with the salmon, too.
Serves 4 — Recipe adapted from themediterraneandish.com
No, it’s not a typo. You really do cook zucchini for 4 hours for one of the most unctuous iterations of this vegetable we’ve ever encountered. The foodie website “delish” claims Meghan Markle shared this pasta dish with them before she married into the Royal family. Regardless, we were impressed when we made it for supper recently.
Serves 4 — Recipe from delish.com
Duck into almost any pub in Australia, and you’ll find schnitzel on the menu—chicken, beef, or pork. “Schnittys,” though nicked from European immigrants, are now one of Oz’s iconic foods. Giardiniera is a versatile Italian condiment that can be used as an antipasto or on eggs, sandwiches (a must-have on Italian beef), and even hot dogs or bratwurst.
Serves 4 — Recipe adapted from Saveur, June 2019
Melbourne, a sister city to Thessaloniki, is home to one of the largest Greek populations outside of Greece and Cyprus. It’s no wonder, then, that the local cuisine thrums with Hellenic influences.
Serves 8 — Recipe adapted from wholesomeyum.com
Nagi Maehashi is one of Australia’s most popular food bloggers. We were inspired by her recipe for tacos made with prawns, and paired them with one of our favorite Asian cabbage slaws featuring extra virgin olive oil.
Serves 4 — Recipe adapted from recipetineats.com
Silky and rich-tasting (though it contains no cream), this is one of our favorite fall soups.
Serves 4 — Recipe adapted from cookieandkate.com
My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita.
Serves 6 as an appetizer, 4 as a main course — Recipe adapted from themediterraneandish.com and allrecipes.com
If you find dicing vegetables and chopping herbs relaxing, you’ll enjoy making this healthful salad. It makes a great accompaniment to grilled meats. Find sumac and Aleppo pepper online or at well-stocked spice stores.
Serves 6 — Recipe adapted from Little Foods of the Mediterranean by Clifford A. Wright
This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita.
Serves 4 as an appetizer — Recipe adapted from littlesunnykitchen.com