In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
Quick and Easy
Easy to make, great for hot weather, and traditionally done with squab, these lettuce cups are a fantastic way to cook your doves this season.
This is an okra salad recipe where you flash fry thinly sliced okra first, which removes all slime! Finish it up with tomatoes, feta and peppers.
This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.
A salmon ceviche done in the style of ceviche Chileno. Salmon is widely farmed in Chile and this ceviche is inspired by their way of making it.
A recipe for larb, a minced meat salad popular in Southeast Asia. My rendition of it is inspired by Hmong cooking and uses ground javelina.
Chislic is a classic bar snack in South Dakota, often made with mutton, beef or lamb. In this case, it’s venison. Serve Chislic with crackers or fries.
This is a simple ground pork stir fry popular in Taiwan, where it is known, oddly, as “flies’ heads” stir fry for the black beans in it.