Dukkah is a classic Egyptian blend made from toasted nuts, seeds, and spices—with as many variations as there are chefs. Its name comes from the Arabic word meaning “to pound”—the dry mix was crushed with a mortar and pestle. Its deep flavor starts with warming up the nuts in the oven and the seeds on the stovetop (to better monitor their temperature—they can burn quite easily). Then the mixture is roasted with olive oil and honey. Dukkah crunch adds layers of flavor to Sweet & Crunchy Autumn Salad, Mutabbal, and almost any dish you can think of.
Yields 2 cups
Though this dip resembles baba ghanoush, mutabbal features roasted eggplant with a slightly smoky flavor. Serve as an appetizer or part of a mezze platter with warm pita bread.
Serves 4
’Nduja is a flavorful, spicy fermented paste made from pork belly and Calabrian chile peppers, the source of its deep red color. The paste melds perfectly into olive oil, creating a vibrant sauce. You can find it at specialty markets and online. Note: For hearty appetites, allow 2 eggs per person.
Serves 4
These tasty bites can be a luscious lunch or a tempting appetizer. Choose the sweetest variety of cherry tomatoes, red or yellow, available.
Yields 8 tartlets
For his pesto, JuanJo used semi-matured goat cheese rather than Parmigiano-Romano (see more in the Healthy Ingredient Spotlight in Newsletter). It was simple, fast, and stunning. He dolloped it on just-roasted tomatoes, and it’s equally delicious on bruschetta, as a sandwich spread, tossed with hot pasta and a splash of pasta water, served with grilled fish or chicken, and stirred into warm white beans.
Yields 4 servings
In the heat of summer, you want a breakfast that’s not only nourishing but also refreshing. This shake delivers on both counts.
Yields 2 servings
Summer’s bounty of cherry tomatoes is ripe (pun intended) for a rich and spicy clam sauce. While clams may seem daunting, they’re no more complicated to steam than a lobster. Just be sure to buy the freshest—and smallest—ones you can find.
Yields 2 servings
These skewers are a refreshing appetizer for summer gatherings and a great finger food—no forks required. It can be prepped a few hours in advance, but wait until you’re ready to serve before drizzling with the oil and vinegar.
Yields 12 skewers
Churrascas are a great last-minute homemade bread because the dough needs just a short amount of rest after kneading. While this recipe calls for making them on the stovetop, you can also make them on your grill, cooking as many as will fit all at once. Do enjoy them right away, while they’re still soft and pillowy. Note: Don’t confuse churrasca the bread with churrasco the grilled meat that’s often stuffed into a sandwich—you will find a great recipe for that in the current Chilean Pressing Report.
Yields 6 churrascas
The variety of lettuces is what makes this salad so special. It features a vinaigrette that combines the sweetness of balsamic with the tartness of red wine vinegar. Remember that true balsamic vinegar must come from Modena, Italy. Turn this salad into a meal by adding cold shrimp or grilled chicken.
Yields 6 servings
Luscious and refreshing with chunks of frosty berries, this fruit- and EVOO-infused dessert is an ice cream lover’s dream. Ice cream isn’t complicated to make with a machine to churn it for you. If you have a KitchenAid stand mixer, buying its ice cream attachment is a cost-effective option; the bowl, as with other brands that don't have a built-it compressor, needs 24 hours in the freezer before use.
Yields 8 or more servings
Looking for a grain-free wrap to replace pitas or tortillas? This sheet pan hack is so flavorful you may never go back! It gets its goodness from sweet onions and salty Parmigiano-Reggiano. You can also cut the cooked sheet into shapes to top burgers or enjoy on their own as snacks. Bookmark this one for next autumn: Cut into rounds to make delicious toppers for French onion soup (use any sweet onion when Vidalias are out of season).
Makes 3 wraps