Spain has a vibrant steak culture, a surprise to tourists with tapas and paella on their minds. Rib steak, known as chuleton (“large steak”), appears on many restaurant menus and is typically cooked over a live fire. The rub and piquant steak sauce are very versatile and pair well with pork, chicken, or shrimp. (Find jarred piquillo peppers online or in the international aisle of larger supermarkets.)
Serves 4 — Recipe adapted from foodnetwork.com
These clam cakes come together in minutes. The remoulade sauce is a delicious garnish—use any leftovers as a flavorful sandwich spread.
Yields 3-4 servings
This simple but flavorful dip takes just minutes to make and is easily customizable. Add hot red pepper flakes or jarred Calabrian chiles for a bit of heat. Chopped brined olives (black or green) are good additions, too.
Serves 4 — Recipe adapted from aheadofthyme.com
This is an attractive seasonal salad, one that can be adapted to what you have on hand. Substitute a firm pear for the apple (an Asian pear is especially good) or fresh orange juice for the lemon juice.
Serves 4 to 6 — Recipe adapted from natashaskitchen.com
Peaches or apricots are delicious alternatives to the pears.
Yields 6 servings
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
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
This vinaigrette is also delicious as a topping for bruschetta or pizza. And you can let it cool to room temperature and use it as a dressing on cold dishes as well as salads.
Yields 4 servings
This South American-inspired olive oil-rich pesto elevates simple roasted chicken and packs an herby punch.
Yields 2-3 servings
This olive-oil based recipe turns chimichurri into an aioli, a highly flavored, garlicky mayonnaise. It’s great as a veggie dip, a condiment, and even a dressing for cold pasta salad.
Yields about a 1/2 cup
Nearly any kind of mild fish can be enhanced with salmoriglio, a centuries-old sauce with uncertain beginnings that is popular in southern Italy. We also love it on potatoes, chicken, and shrimp or other shellfish.
Serves 4 — Recipe from Food and Wine September 2007
Extra virgin olive oil gives classic lemon curd all the silkiness of butter without the saturated fat. It’s delicious spooned over Greek yogurt and topped with berries—serve it in a champagne glass for an indulgent yet good-for-you dessert. You can also use it to make a lemon tart—fill a baked and cooled 8″ tart shell with the chilled curd, and top with dollops of whipped cream.
Yields 1-¾ cups.