Pear Salad with Blue Cheese, Olive Oil, and Mint
One of our favorite restaurants in Chile is Fuegos de Apalta (Fires of Apalta) in the Colchagua Valley. It was opened by celebrity chef Francis Mallmann in 2017. Here is one of his recipes.
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Chickpea Flatbreads with Burst Tomato Sauce
1 teaspoon sherry or red wine vinegar
1/4 teaspoon merquén or smoked paprika (optional)
2 tablespoons cold unsalted butter, cut into pieces
1 cup coarsely grated queso fresco or crumbled
feta (about 5 oz.)
Baby greens, such as arugula,
kale, or spinach, and lemon
wedges, for serving
Radicchio Grilled with Olive Paste and Anchovies
Colorful Treviso, which resembles Belgian endive in shape and texture, often appears in markets in the spring. Feel free to use the more familiar round radicchio, if Treviso is not available.
Lamb Tagine with Olives and Lemon
My wife, Meghan, and I took advantage of our proximity to Morocco to spend a long weekend
there. We fell in love with tagines and ordered several during our visit. If you don’t own a tagine—the large ceramic vessel with a conical top that seems unique to North Africa—
use a Dutch oven to cook the stew.