Starters
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Sweet Pea Guacamole
A healthier spin on the classic party treat! We promise it's just as delicious
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Veggie Platter with Peanut Dipping Sauce
This Asian-inspired peanut dip is perfect with a platter of crisp, colorful veggies
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Chicha Morada—Purple Corn Punch
A sangria-like cocktail made with a traditional purple corn base. Packs a punch of earthy flavor!
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Saffron & Almond Milk
This drink is a quintessential part of celebrations in India. It is served hot or warm, particularly during festivals.
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Soybean Sprout & Persimmon Salad
In this recipe sturdy, crunchy sprouts are combined with the Fuyu variety of persimmons, which have exceptional flavor when ripe.
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Gluten-Free Blueberry Muffins
If you can find wild blueberries, use them. If not, regular blueberries work just fine!
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Lobster Soup with Broken Fettuccine (Minestra D’Aragosta con Fettuccine Spezzettate)
Though traditionally used with Sicily's prized aragosta (spiny lobsters), this works beautifully with the New England variety. Best eaten as soon as it's ready!
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Portofino Pizza with Carmelized Onions and Pancetta
This recipe comes from a memorable lunch on Lydecker's trip to Portofino. Each of the ingredients is delicious on their own, but together on pizza are unstoppable.
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Grapefruit Blackberry Flirt
The ultimate chic and fresh cocktail. Move over Cosmo, there's a new drink in town.
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Empanadas de Morocho con Picadillo
Made with arepa flour (instant white corn flour), this is a somewhat richer dough that will overpower mild fillings, so it’s best suited to picadillo and other savory, highly flavorful mixtures. Any leftover picadillo makes killer tacos.
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Prosciutto-Wrapped Grilled Plums with Gorgonzola and Rosemary
Grilled plum with a bit of crumbly Gorgonzola slightly melted on the top, wrapped up in buttery prosciutto and fastened together with a sprig of rosemary. An elegant, easy starter.
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Warm Spinach Salad with Red Grapes and Pancetta
With Italian pancetta, pine nuts, and red grapes, it's a salad fit for company.
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Cocas with Marinated Duck, Cabrales Béchamel, and Cherry-Fig Marmalade
Coca is a pizza-like flatbread common in the Catalonia region of Spain.
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Avocado-Mango Salad
This salad is inspired by cherished times I had as a child in my grandparents’ yard in Casamance, which is filled with avocado and mango trees.
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Tempra
A classic from the shores of Guinea Bissau to the Casamance river, tempra is somewhat reminiscent of a Peruvian ceviche, the major difference being that here we grill the shrimp or oysters before marinating them in the lemon mixture.
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Serrano Ham Croquettes
Croquettes are everywhere in Spain—but, too often, they are doughy and heavy. So I went in search of a better croquette. The secret? While most Spanish croquette recipes call for a flour-and-water roux, this one calls for gelatin. The difference is amazing.
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Roasted Apricot and Arugula Salad with Gorgonzola
Slightly sweet roasted apricots, creamy gorgonzola (a cow’s milk blue cheese from northern Italy), and peppery arugula create a simple but standout salad.