Fresh-Pressed Olive Oil Club

Trinxat de Col (Potato and Cabbage Cakes with Bacon)

Think of this as a kind of Spanish potato pancake—comfort food at its best, with potatoes, cabbage (or kale), and bacon. Traditionally, it’s served as a frying pan–sized cake. But individual servings are easier to manage and look beautiful on a plate. Ingredients Directions Step 1 Bring a large pot of salted water to a […]

Spicy Cabbage and Chorizo Soup

Cabbage is ubiquitous in Portuguese vegetable gardens and on Portuguese tables. This flavorful soup reminds me of the wonderful meals I’ve enjoyed at Filipe Madeira’s table, nearly all featuring cabbage in some guise. Ingredients 2 tablespoons extra virgin olive oil, plus more for drizzling 1 large yellow onion, peeled and diced 8 ounces cured Spanish […]

Asian Cabbage Salad

There’s no need to follow this recipe slavishly. Feel free to add shredded purple cabbage, snow pea pods, sliced water chestnuts, and so on. You can even turn the salad into a light lunch or dinner entrée by topping it with shredded rotisserie chicken or thinly sliced grilled steak. Ingredients For the dressing 1 to […]

Salmon Bowl Made Simple

Poke bowls are still very popular, but it’s not always easy to buy the sushi-grade tuna needed to make your own. This variation includes sautéed chunks of salmon instead of ahi. The technique is also great if you like tuna but prefer it cooked. I’ve suggested many veggies to fill up your bowl, but have […]