Warm Spinach and Mushroom Salad. ANDORRA, EUROPE
Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.
Albanian Vegetables | Turli Perimesh. ALBANIA, EUROPE
Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cusine on Albania is apparent both in the use of squashes and fresh parsley.
Fromage Fort
Fromage fort is the ultimate way of using leftover cheese. Pepin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with his mother's leek broth, some white wine and crushed garlic. These ingredients marinated in a cold cellar for a week to a week-and-a-half (he liked it really strong).
Spanish-Style Chickpea Quesadillas
This classic Mexican quesadillas with Spanish flavors, using salty Manchego cheese and sweet piquillo peppers.
Chickpea Salad Sandwiches
We make his healthy vegetarian sandwiches with plenty of chickpeas, onion, lemon juice and dill.
Mortadella Reubens with Lemon Aioli
This clever take on the classic sandwich is enriched with melty brie and a garlicky aioli, making it great with a bright California white wine.
Brioche with Prosciutto, Gruyère and Egg
I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.
