This infinitely customizable recipe is good for breakfast, lunch, or dinner—warm or at room temperature. The following version is vegetarian, but you can add cooked sausage, diced ham, or crispy bacon to the mix. Serve with toasted country-style bread if you’re not watching your carbs. Ingredients 5 ounces fresh baby arugula (about 4 big handfuls), […]
This vibrant salad, which features several of Chile’s iconic ingredients, is a great companion to barbecued meats. Stir in cooked pasta (shells or rotini), and it can serve as a colorful and healthful main course. Ingredients For the salad: 1 pound grape or cherry tomatoes, red, yellow, or a mix, halved 3 ears of cooked […]
Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon. Ingredients […]
Oh. My. Goodness. Sometimes the simplest preparation is the best. I was dining solo at home while my husband and son were at their activities. I needed “comfort food.” My “go-to” is always pasta. Not being in the mood to make a fancy dish, I simply cooked linguine, then whipped up the “sauce” of Picual […]
