This protein-packed legume makes a satisfying meatless meal on its own as well as a zesty side dish for grilled tuna or salmon. Ingredients For the lentils: For the dressing: Directions Step 1 Place the lentils in a sieve and rinse under cold running water, picking through to remove any pebbles. Bring the stock to […]
This marinade enhances all types of firm white fish, such as halibut, sole, cod, and hake, which in Chile is called merluza and is extremely popular because of its sweet, mild taste. Fun fact: What’s sold in the US as Chilean sea bass is typically neither Chilean nor bass but rather Patagonian toothfish, rebranded to […]
Grilling is a popular method of cooking in Chile, where families often gather on weekends to enjoy simple but ample meals, often barbecues. St. Louis-style ribs are “squared off” or trimmed and have a flat, meaty shape. Ask your butcher to halve them—this creates more flavorful surface area. Baby back ribs can be substituted for […]
Muffaletta-Style Olive Salad Recipe, Spotlight on Anchovies, Roasting Bell Peppers, Napping: A Sleep-Cycle Foe and Walk This Way One of the classic New Orleans specialties, muffaletta, is a delectable mix of meats and cheeses served on crusty bread. But its uniqueness comes from the olive salad that fills the hollowed-out top half of the loaf. […]
