When I first opened Bayona I never had time to eat, so I survived that first year on these two delicious dips. I’d duck into the pantry and dip crispy croutons into the smoky eggplant puree or the pungent olive spread (or both), and the flavors sustained me through my shift. I still crave them. Eggplant caviar comes from many parts of the Mediterranean, including France, Italy, Turkey, and the Middle East. It’s flavored simply, with fresh tomato, garlic, lemon juice, and olive oil. The secret to developing a deep, smoky flavor is to char the skin until it’s black and rather scary looking. The tapenade, or olive puree, is a pretty classic combination from the south of France. I give the black olives, capers, and anchovies a quick rinse to lessen the impact of their saltiness. Both dips provide a great base from which to build a plate. You can add hummus, feta cheese, various crunchy vegetables, and a drizzle of extra-virgin olive oil to create a fantastic antipasto platter.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.