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 […]
Reminiscent of Italian porchetta, my Chilean version is filled with chorizo and a popular vegetable in Chile—sweet potato, or camote. Forming the chorizo into a rectangle with a rolling pin helps more evenly distribute the meat. If you’d rather not flatten the pork yourself, simply ask your butcher to butterfly it for you. Ingredients Directions […]
This is a popular dish in Chile. Parboiling the cauliflower makes the fritters tender. Ingredients Directions Step 1 Trim the stem off the cauliflower and remove the largest leaves. Bring a large pot of water to a rapid boil. Add the 1 tablespoon salt and the whole head of cauliflower, stem end up. Cook for […]
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 […]
