Nagi Maehashi is one of Australia’s most popular food bloggers. We were inspired by her recipe for tacos made with prawns, and paired them with one of our favorite Asian cabbage slaws featuring extra virgin olive oil. Ingredients For the prawns: 1 pound large prawns or shrimp, peeled (tails, too) Zest and juice of 1 […]
Silky and rich-tasting (though it contains no cream), this is one of our favorite fall soups. Ingredients 1 large head cauliflower (about 2 pounds), cut into bite-size florets 3 tablespoons extra virgin olive oil, divided, plus more for garnish Fine sea salt 1 medium onion, peeled and chopped 2 cloves garlic, peeled and minced 1 […]
My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita. Ingredients For the chicken and marinade: 1/4 cup extra virgin olive oil 2 cloves garlic, […]
This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita. Ingredients One 15.5-ounce can chickpeas 1 cup pumpkin purée (not pie filling) 1 teaspoon coarse salt (kosher or sea) 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 2 tablespoons extra virgin olive oil, plus more for drizzling 2 tablespoons tahini […]
