Simple and superb! This sweet and tangy sauce is great on ribs as well as roast chicken—and it makes a terrific topping for your favorite style of burger! Ingredients 1 tablespoon red wine vinegar, such as Vinaigre de Banyuls 1 teaspoon Dijon mustard 1 teaspoon honey 1/8 teaspoon coarse salt, plus more to taste 1/2 […]
This take on a tapas staple is marvelous when made with Spanish Marcona almonds, but you can also experiment with hazelnuts, cashews, walnut halves, or pistachios. If you own a smoker, smoke-roast the nuts the next time you fire it up. They’re great served with a glass of Spanish sherry.
These cigar-shaped filled pastries are a Turkish specialty, traditionally made with sheets of a thin dough called yufka. I find that phyllo, which is very similar to yufka, makes the perfect wrapper—it crisps up nicely and really lets the lamb filling be the star. For appetizer portions, cut the boreks into bite-sized pieces just before serving.
Forget sauces and sprinkles. Vibrantly fresh extra virgin olive oil enhances these sophisticated sundaes.
