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 […]
A Trio of Deliciously Distinctive Chilean Olive Oils from the Country’s Premier Artisanal Producer Perfect for Your Summer Table After dozens of trips to the Southern Hemisphere over nearly two decades, this intrepid traveler remains fascinated with South America and Chile in particular. Whenever I touch down in Santiago, I’m pleasantly reminded that there’s no […]
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 […]
To make this lean cut of beef tender, three steps are needed: a long marination, a fast grilling, and slicing against the grain—in the opposite direction of its meat fibers. Ingredients For the steak: For the chimichurri: Directions Step 1 Make the marinade: Whisk together the olive oil, vinegar, salt, pepper, and garlic. Place the […]
