Chilean Empanadas De Pino
These are made the traditional Chilean way, filled with beef, onions, spices, and stuffed with hard-cooked egg quarters and brined green olives.
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Chickpea Flatbreads with Burst Tomato Sauce
1 teaspoon sherry or red wine vinegar
1/4 teaspoon merquén or smoked paprika (optional)
2 tablespoons cold unsalted butter, cut into pieces
1 cup coarsely grated queso fresco or crumbled
feta (about 5 oz.)
Baby greens, such as arugula,
kale, or spinach, and lemon
wedges, for serving
Lamb Tagine with Olives and Lemon
My wife, Meghan, and I took advantage of our proximity to Morocco to spend a long weekend
there. We fell in love with tagines and ordered several during our visit. If you don’t own a tagine—the large ceramic vessel with a conical top that seems unique to North Africa—
use a Dutch oven to cook the stew.
Chicken with Romesco Sauce
Originally concocted by shermen in Tarragona, Catalonia, olive oil- and nut-based romesco sauce is often served with seafood. This dish is perfect for a casual supper with friends. Accompany it with a green salad.