Author: Chef M

Here’s a complex salad that makes a whole satisfying meal on its own. In its center there is Manouri, a rich Greek sheep’s cheese that I use often. If you can’t get it, use halloumi or another softish, young sheep’s cheese.

Spice up dinner with this delicious four-chili mole sauce. Remove the chicken from the cooker and shred it to serve in tacos with your favourite toppings.

A slow cooker is the perfect appliance for mole sauce because the spices have a chance to blend perfectly. I love to serve this mole sauce over some warmed tortillas with rice.

Use this simple mole sauce for your tortillas, tacos or slathered on a delicious piece of grilled chicken. I like to top this sauce with some toasted sesame seeds for extra flavor.

If you’re looking for a delicious yet unique appetizer, try Prosciutto Ripieno. This delightful appetizer is quick, delicious, and a definite crowd-pleaser. You can also choose to substitute the ham for turkey slices or even capicollo.

Chupes are the Peruvian equivalent (more or less) of what we think of as bisques. They are smooth, rich, and elegant. This is the blueprint for all chupes, whether the ingredient is shrimp, as it is here, or tender, bright green, fresh fava beans (a Peruvian favorite!), or even the everyday potato.

I first tasted this soup on a trip to Mexico when our family was en route to Chichén Itzá. We stopped for lunch in a little colonial town called Valladolid. The restaurant where we ate was in a hotel that, in its past life, had been the grand home of an actual marquis and was beautifully appointed with gorgeous antiques and ornate portraits. Always the soup lover, I ordered this as my first course, and I was completely blown away by the complexity of flavors in the seemingly simple soup. The beauty of the soup lies in its broth, so…

The next time you have the grill sparked up and an overflow of perfect summer tomatoes in hand, give this recipe a shot. Or, if it’s the middle of winter and you’re hankering for a little summer-fresh flavor, pick up some nice ripe plum tomatoes at the supermarket and cook them and the onion under the broiler. Grilling or broiling intensifies the flavor of the vegetables, and starting the soup with a roux (a mix of flour and fat, in this case butter) gives the soup an elegant texture while keeping its rustic flavors.

The mushrooms for this dish you can take any turns very satisfying.