Rissoles are little patties of minced meat or fish popular in Australia. Though often grilled, they’re smaller than burgers—and never served on a bun—and loaded with veggies, herbs, and spices. Salmon rissoles often feature tinned fish, but using fresh salmon is a winner, and the flesh is easy to mince with a sharp knife (skip […]
There’s nothing more refreshing than a chilled soup for lunch or dinner during the dog days of summer, especially when there’s no cooking needed. I like to add a different kind of heat with a fresh hot pepper, but you can omit it if you aren’t a fan! Ingredients Directions Halve the cucumbers lengthwise and […]
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. […]
Piperade, a vegetable stew–like concoction popular in Basque country (which straddles northern Spain and southern France) is similar to Sicilian caponata or Middle Eastern shakshuka. This version is from the Alonso family, whose patriarch is Basque, though he has lived in Chile for many years. Instead of scrambling the eggs, you can break them right […]
