This tangy, textured potato salad is much appreciated in Liguria, and it has become a favorite of mine. I like it best served warm—when the freshly cooked potatoes have just been tossed in the hot bacon-and-mustard dressing—though it is also delicious at room temperature, on a buffet or picnic table. As the name implies (and the slightly Nordic ingredients also suggest), this salad came to Liguria from somewhere else. Though I don’t know the precise origins, the Riviera Ligure has for centuries lured writers, composers, poets, and artists from other parts of Europe. Perhaps one of these creative types made this salad during a Ligurian sojourn. Certainly I have no objection that such a tasty dish, even if introduced by an outsider, took root in Liguria and became part of the regional cuisine.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!