These little salt cod and potato croquettes are irresistible, and quintessentially Portuguese. When working in Lisbon, it was very hard to ignore the siren call of the restaurant on the corner of my road, where you could get a bag of these croquettes, crisp from the fryer, for just a couple of euros. We would eat them on our balcony, in the fading evening light, with a cold glass of local vinho verde. — Rebecca Seal, author of LisbonYou can freeze these croquettes once they are cooked. Defrost for 30 minutes, then bake on a baking tray at 200 degrees C (400 degrees F/Gas 6) for 10–12 minutes, until crispy on the outside and piping hot all the way through.This recipe uses piri piri sauce — you can easily buy store-bought. If you want to make your own, click here for the simple and delicious recipe.
I grew up eating whole artichokes with homemade mayo for dipping. These were a treat, something my mother and I would share or, when I was big enough, eat side by side. If we were eating the same head, there would always be a bit of tension when we got down to the heart, the best part. My mother would usually give it to me, after making sure to scrape out all remnants of the choke. I had pictured my death at the hand of an artichoke many times, but so long as there was someone around to double check my cleaning job, the danger only made the heart all the more desirable.
I never remembered artichokes as a seasonal treat, but now I realize they must have been. Lately, the markets have been full of them, and when I see a beautiful bin, I can’t help but grab a pair (carefully) for my weekday lunches.
Whole steamed artichokes are still one of my favorite meals when I am alone. I remember calling my mother up on the phone the first time I tried to make them myself. And, even a week ago, I’ll admit that I picked up the phone again for her to remind me how best to prepare them without a steamer. She told me to simply use my Dutch oven, and to fill it up with enough water to cover the artichoke’s heart. While my artichoke cooked, I made the mayo from scratch, using fresh scallions and a sprinkle of capers to add a fresh/briny punch.
Forty minutes later, my artichoke was ready. It took me less than half the time to devour it, all the way down to the heart, which I cleaned delicately, and then enjoyed all to myself. — Phoebe
It doesn’t get much easier — or tastier — than a simple fish sandwich. This panko-crusted gem is a great way to keep lunch quick and delicious. The breadcrumbs give the light fish a nice crunch, and the garlic-dill mayo adds a bold kick. Bonus: You can bake several fillets at once, and serve the whole family! Recruit the kids to bread the fish or make the sauce, and you will have a summer feast in no time.
Click here to see Tasty Tilapia Recipes for Any Night of the Week.
This is a sure-fire and colorful way to use up that leftover chicken. If you don’t have pesto, use regular mayo. I always drizzle the chicken with a tiny bit of oil and vinegar for a little added zip.
Click here to see Hearty, Yet Haughty, Sandwich Combos.
Born from an elusive past, the club sandwich (like all great things in history) was supposedly created accidentally by a ravenous man in the late 1800s. Sure, the first sandwich may have been a crude amalgamation of bread and cold meats. But today, the club sandwich has evolved into several diners’ signature, staple dish. This multi-layered, flavor-packed luncheon special is easy to make and even easier to customize. This recipe is from a member of our Culinary Content Network, Judith Hannemann, and is given a kick of spice from a pesto mayonnaise.Click here to see 10 Classic Summer Sandwich RecipesClick here for 30 Sandwich Recipes Better Than Mom Used to Makeclick here for The Best Sandwich in Every State Gallery
Here in the States we have the good old BLT sandwich, but in Italy, they serve a PAT instead — prosciutto, arugula, and tomato. This is just as easy to make, and if you're a fan of prosciutto (as I am), this sandwich is a real winner.
While we see salmon toast recipes dating back as far as 1885, smoked salmon, or "lox," did not grace our presence until the 1940s, just in time for the dip phenomena. This dip is a classic that still makes its way to the coffee table today and is good enough that even the most salmon-adverse will like it.
With a few seasoning swaps and a kick of heat, your egg salad is taken to the next heat level. You can make this egg salad completely customizable to your heat tolerance.
Check out more Egg-cellent egg salad ideas!
Mayochup is officially taking the country by storm, with consumers raving about this brand new condiment. No one has ever, ever had such an original thought — to mix two heavy-hitting sauces together to create a single, almighty, all-purpose condiment is pure genius. In this inspired iteration, creamy mayonnaise meets tangy-sweet ketchup, resulting in a perfectly balanced supersauce that is truly remarkable. Thank you, Heinz — this visionary new product is definitely going to move some culinary mountains.If for some ghastly reason, you find yourself unable to find the magic that is Mayochup in your local grocery, never fear! With your chin up and a few simple ingredients, you can improvise. We cannot guarantee that is will be quite as delicious at the original, but y’know, in a pinch, it might just tide you over until you can get your hands on the good stuff.The 53 Products Trader Joe's Customers and Employees Love the Most New Coke, Colgate Lasagna, and 15 Other Food Products That Failed MiserablyCan You Guess the Ridiculous Prices of These Ridiculous Whole Foods Products?