This shortbread-like bar is native to Argentina and Uruguay. Serve it for dessert or indulge in a sweet snack in the afternoon.
A sweet, jelly roll cake, pionono is typically filled with dulce de leche, though the spread can easily be replaced with fruit preserves.
Green olive paste is delicious eaten straight from the jar with crackers or mixed crudités, but so much more is possible with this delicious spread.
Chef Hamid’s foolproof recipe incorporates the traditional caramelized onion topping called ta faya.
This version of the traditional Moroccan dip features an unconventional addition: briny sardines.