This dish features two iconic Chilean ingredients, merquèn and brandy-like pisco (in a pinch, you can use white tequila or rum instead). Ingredients Directions Step 1 In a small bowl, whisk the lime juice, pisco, honey, merquèn, and salt until the salt dissolves. Add the olive oil and whisk until the mixture is emulsified. Place […]
Forget the white bread and American cheese. My version calls for three or four types of cheese—feel free to choose your own favorites—and slices of a crusty loaf enhanced with olive oil for another layer of flavor. I like to cut each sandwich into four lengths and artfully stack them on a plate for an […]
Australia’s temperate climates host warm-water prawns (similar to shrimp) and tropical fruits such as papaya. This recipe brings them together and will inspire you to ditch the familiar ketchup-and-horseradish sauce often served in the US. Also good with lobster (called “bugs” in Oz) or scallops. Ingredients For the cocktail sauce: For the prawns: Directions Step […]
South Americans usually take a simple approach to their meats. This salt- and herb-based liquid, called salmuera (the precursor to chimichurri), was used by gauchos, the nomadic cowboys of South America, to baste proteins when cooking over live fire. Ingredients Directions Combine the water and salt in a small saucepan and bring to a boil. […]
