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This dish is inspired by the produce of my favourite market, Marché Forville, says Hayden Quinn.

Pan-seared leatherjacket with sauteed zucchini

olive oil

x 240 grams whole leatherjackets, cleaned, heads removed

zucchini,

garlic cloves, crushed

spinach,

unsalted butter, chopped

Extra virgin olive oil, lemon

(160 grams) extra virgin olive oil

lemon

parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Peter Kuruvita shares his take on the Sri Lankan street food staple kottu roti.

Peter Kuruvita's Sri Lankan prawn curry

tbs coconut oil

white onion, finely chopped

ginger,

curry leaves

prawns,

cardamom pods

tsp fenugreek seeds

tbs each ground turmeric and cumin

tbs sweet smoked paprika (pimenton)

tbs coriander

Thai green chillies, chopped

fish stock

coconut milk powder

limes

spinach

coconut oil

paratha flatbreads (from Indian grocers)

red onion, sliced

(50 grams) finely shredded cabbage

carrot,

baby bok choy, blanched, refreshed, roughly chopped

red chillies, thinly sliced

peanuts

tsp dried chilli flakes

tsp grated ginger

tbs chilli oil

(60 milliliters) lime juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

This savory herring butter is why you should always keep canned fish in your pantry.

Recipe: Herring Butter

baguette (about 12 ounces)

Flaky sea salt,

pickled vegetables

oil-packed smoked herring

(2 sticks) unsalted butter,

shallot

Dijon mustard

cayenne pepper

flaky sea salt,

Make ahead: You can prepare the herring butter and refrigerate, covered, until ready to use, up to 1 week, but it won&#x27;t be as fluffy as if you make it immediately before serving. Let the mixture come to room temperature for about 4 hours before spreading. If the butter still seems a bit too firm to spread, work it on a clean cutting board with a pastry scraper, or don latex gloves and knead it with your hands until soft.(c)2014 by Renee Erickson with Jess Thomson. All rights reserved. Excerpted from A Boat, a Whale &amp; a Walrus: Menus and Stories by permission of Sasquatch Books.

The Kitchn

Jess Thomson

Step 1: Make the toasts:

Arrange 2 racks to divide the oven into thirds and heat to 350°F. Using a large serrated knife, cut the bread at an angle into 1/2-inch slices. Arrange the slices on 2 large baking sheets, brush with the olive oil, and sprinkle with salt.

Step 2: Make the toasts:

Bake until the toasts are blonde and crisp, rotating the pans once or twice during baking, 10 to 15 minutes total. (Toward the end of baking, if the toasts aren&#x27;t baking at the same rate, remove the browned ones so you can let the others continue baking.) Let the toasts cool on a cooling rack and serve within a few hours.

Step 1: Make the herring butter:

Place the fish, butter, shallot, mustard, and cayenne in a bowl and beat with an electric hand mixer on high speed until the mixture is homogenous, scraping down the sides of the bowl with a spatula if needed, 1 to 2 minutes total. Taste and season with salt if needed; set aside. (Different fish have different saltiness levels, so it&#x27;s important to taste before salting.)

Step 2: Make the herring butter:

When ready to serve, stir the pickled vegetables and olive oil together in a small bowl. Spread about 1 tablespoon of the herring butter on each toast (you will have extra toasts; save for another use). Top each with a chubby pile of pickled vegetables and pinch of parsley.

Recipe: Salmon and Black Sesame Onigiri (Japanese Rice Balls)

salmon

toasted black sesame seeds

salt

nori,

You can use white or brown short-grain rice to make onigiri. (Long-grain rice is not sticky enough.) I use short-grain brown rice, which is a little less sticky than white rice and forms a looser ball.You can use leftover cooked salmon in place of the cooked smoked salmon.Instead of mixing the salmon into the rice, you can stuff it in the middle of the rice ball: loosely form a ball of rice, press a hollow in the middle, stuff the filling into the hollow, and squeeze the rice to form the onigiri.

Anjali Prasertong

Step 1

Heat a well-seasoned cast iron skillet or nonstick pan over medium-high heat. Lay the salmon slices in the pan and cook until opaque and lightly browned, 15 to 30 seconds per side. Flake fish with a fork and mix with the rice and sesame seeds. Taste the mixture and add salt if needed.

Step 2

Place a bowl of water nearby and use it moisten your hands frequently while forming the onigiri, so the rice doesn&#x27;t stick to them. Place one quarter of the rice mixture (about 3/4 cup) in your hands and squeeze together firmly. Rotate and squeeze until it forms a circular cake that holds together securely. Wrap a strip of nori around the middle. Repeat with remaining rice mixture.

Step 3

Serve immediately or wrap in plastic wrap to eat later. Most people recommend not refrigerating onigiri because it ruins the texture of the rice, but I find a 30-second warming in the microwave revives a refrigerated onigiri just fine.

This make-ahead sandwich serves up to 10 people, which means it's perfect for summer picnics, hikes, and beach trips.

How To Make a Sandwich for a Crowd

large round bread loaf

olive oil, divided

deli ham,

Genoa salami

provolone cheese

tomato,

iceberg lettuce (about 2 ounces)

red wine vinegar

Salt

black pepper

Easy serving: Cut the sandwich at home, then rewrap for easy serving at the park or picnic.Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.

Meghan Splawn

Prepare the bread: Slice the bread in half horizontally. Remove some of the soft interior from both halves, but remove more from the bottom half than the top. You want to create a recess for the sandwich fillings to sit inside the bottom half.

Brush with condiments: Brush the interior of both halves with 2 tablespoons of the olive oil. (You can also use mayonnaise or mustard instead.)

Layer the ingredients: Layer the meat and cheese inside the bottom half of the bread. Begin with the ham, followed by the salami, and then the cheese.

Step 4

Add the veggies: Layer the tomatoes on top of the cheese, followed by the iceberg lettuce.

Step 5

Season the sandwich: Drizzle the remaining 2 tablespoons of olive oil and the vinegar over the lettuce. Season with salt and pepper.

Step 6

Wrap and rest: Place the top half of the bread on the lettuce and press down lightly. Tightly wrap the sandwich in 2 layers of plastic wrap, then refrigerate for at least 1 hour or up to 1 day.

Step 7

Slice and serve: Unwrap the sandwich and use a long, serrated knife to cut the sandwich into wedges.

Serve up some Strawberry Mojitos at your next party and get rave reviews! Everyone will love this fruity, minty drink recipe!

Strawberry Mojitos

mint leaves

strawberries

limes, juiced (at least 1/3 cup lime juice)

Tbsp sugar

club soda (or lemon lime)

In a pitcher, muddle the mint leaves, berries,...

In a pitcher, muddle the mint leaves, berries, lime juice and sugar. You can use a muddler set (like this one). If you don't own one, put the ingredients into a blender or food processor and pulse for 5 seconds. NOT TOO MUCH THOUGH.

Add your rum to the berry lime mixture...

Add your rum to the berry lime mixture and pour over glasses of crushed ice. Top each one with a splash of club soda. Garnish with fresh strawberry and lime, if desired. ENJOY!

Recipe: Spiced Lentil, Sweet Potato &#038; Kale Whole Wheat Pockets

water (not hot or boiling)

active dry yeast

whole wheat flour

all-purpose flour

sweet potatoes,

olive oil, divided,

onion

garlic,

cumin

cinnamon

allspice

water

kale, tough ribs

Brown lentils can be substituted for the French green lentils, but begin checking for doneness a little earlier.This recipe was originally published December 2012.

Combine the warm water and yeast in a small bowl and let sit until the yeast dissolves. Meanwhile, combine the two flours and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed. Add 2 tablespoons of olive oil, followed by the dissolved yeast mixture, and mix on low speed until a shaggy dough forms. Knead for 7 to 10 minutes until dough is smooth. Lightly grease a large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 to 2 hours, or until doubled in size.

Preheat the oven to 400°F. Prick the sweet potatoes in several places with a fork and place on a baking sheet. Bake 45 minutes to an hour, or until very soft to the touch. Set aside to cool.

Cut the onion in half. Thinly slice one half and set aside. Dice the other half. Warm 1 tablespoon of oil in a medium saucepan over medium heat and sauté the diced onion and garlic until onion is translucent. Add the cumin, cinnamon, and allspice and cook, stirring, until fragrant, about 1 minute. Add the lentils and water. Bring to a boil over high heat, then lower heat and simmer uncovered for 10 minutes.

Cut the kale into bite-size pieces. Add kale and salt to the lentils. Cover and simmer for 5 to 10 minutes more, until lentils are soft but not mushy. Taste and adjust seasoning. Using a slotted spoon, transfer the lentil and kale mixture to a bowl, leaving most of the cooking liquid in the pot.

Meanwhile, warm 1 tablespoon of olive oil in a heavy skillet over low heat. Add the thinly sliced onion and cook, stirring occasionally, until onions are caramelized, about 20 to 25 minutes.

Increase the oven heat to 450°F. Divide the dough into 6 pieces and let rest for 20 minutes, loosely covered with plastic wrap. Peel the sweet potatoes and cut into 1-inch chunks. Mash with a fork until smooth and add a sprinkle of salt, if needed.

On a well-floured cutting board, roll a piece of the dough into an 8- or 9-inch oval. (If it starts to shrink back, set it aside to rest for 5 minutes and try again.) Spread about 1/4 cup mashed sweet potato over bottom half the dough, leaving room at the edges to seal the pocket closed. Cover with about 1/3 cup of the lentils and kale. Top with a small amount of caramelized onions. Fold top half of the dough over, and pinch and fold edges to seal securely.

Step 8

Use a spatula to transfer pocket to a parchment-lined baking sheet. Brush top with olive oil and cut 2 or 3 small slits to let steam escape as it bakes. Repeat with remaining dough and filling.

Step 9

Bake for 25 to 30 minutes, or until browned. Let cool for at least 5 minutes if serving immediately.

Step 10

To freeze, let the pockets cool completely on the baking sheet and then place the entire baking sheet in the freezer. Once pockets are completely frozen, wrap each one individually in foil or plastic wrap, and store in a freezer-safe container. Thaw and reheat in the microwave or oven, or eat at room temperature.

A recipe for dulse seaweed compound butter from Drifters Wife in Portland, Maine.

Recipe: Seaweed Butter

dulse seaweed (about

sourdough bread,

Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.Where to find dulse: Dulse is a seaweed that looks a bit like red lettuce and grows in the wild, on the Pacific and Atlantic coastlines. It is available at health food stores and Whole Foods, as well as online.

Sheela Prakash

Arrange a rack in the middle of the oven and heat to 225°F.

Spread the dulse out in a single layer on a baking sheet. Roast until dry and crisp, about 30 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor fitted with the blade attachment and process into fine, crumb-sized pieces, but not total dust.

Add the butter and process until completely mixed in with the dulse, about 30 seconds, scraping down the sides of the bowl as needed.

The dulse butter can be used immediately or placed in the refrigerator for a couple of hours to firm up a bit first. Enjoy it spread on slices of sourdough bread as an appetizer or snack.

I first experienced this creamy, dessert-like coffee in Hanoi, Vietnam. It’s incredible! Back at home, I knew I had to recreate it. Whisk sweetened condensed milk and egg together into a creamy froth, and pour it over strongly brewed coffee or espresso to create Vietnamese egg coffee.

10-Minute Creamy Vietnamese Egg Coffee

coffee

Tablespoon sweetened condensed milk

sugar

Chocolate shavings or cocoa powder (for garnish)

Brew coffee or espresso. While it&#39;s steeping, set your glass in a cup full of hot water to keep it warm.

Meanwhile, place egg and sweetened condensed milk in a large jar. Use an electric mixer with a whisk attachment, and whisk together the egg and condensed milk for 5-6 minutes. Mixture will become very frothy and smooth.

Serve immediately with chocolate shavings, or cocoa powder. Excellent with shortbread cookies!

https://www.youtube.com/watch?v=etcH8Fy_Jvw

FULL RECIPE: https://www.forkinthekitchen.com/vietnamese-egg-coffee/

I first experienced this creamy, dessert-like coffee in Hanoi, Vietnam. It’s incredible! Back at home, I knew I had to recreate it. Whisk sweetened condensed milk and egg together into a creamy froth, and pour it over strongly brewed coffee or espresso to create Vietnamese Egg Coffee.

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Vietnamese Egg Coffee

Summer Cocktail Recipe: Campari Mojito

lime juice

white rum

Campari

lime

Faith Durand

Place the mint sprigs in a large glass or cocktail shaker, and add the lime juice and rum. Muddle with a muddler or a wooden spoon for several minutes, crushing the mint and releasing its aroma. Add the Campari and a few cubes of ice, and shake or stir until well chilled.

Fill a 12-ounce highball glass with crushed ice and squeeze a lime wedge over top. Pour in enough tonic water to fill the glass a quarter full, then pour in the strained Campari mixture. Garnish with a little more tonic water, the second lime wedge, and mint. Best with a straw!

This colorful green garden salad is inspired by the produce-packed Jersey salad at Delancey in Seattle.

Recipe: Jersey Salad

oregano

garlic powder

(1-inch) bread cubes,

Grana Padano or Parmesan cheese

red pepper flakes

sugar (optional)

head romaine lettuce,

red cabbage (from about 1/4 of a small head)

Grano Padano or Parmesan cheese

Cheese: Use the rasp side of a box grater to get very finely grated cheese, similar to the texture in Kraft Parmesan cheese from the green canister.Storage: Leftover croutons can be stored in an airtight container at room temperature for a few days. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days. Re-whisk before using.

Make the croutons: Arrange a rack in the middle of the oven and heat to 350°F. Place the oregano, salt, garlic powder, and pepper in a small bowl and stir to combine; set aside.

Place the bread cubes and oil in a medium bowl and toss to combine. Set aside to soak for a few minutes, then add the oregano mixture and toss to coat.

Spread the croutons onto a rimmed baking sheet in an even layer. Bake until lightly browned, about 10 minutes. This makes about 3 cups of croutons; you&#x27;ll need 1 cup for the salad.

Instructions

Make the dressing: Place the vinegar, cheese, garlic powder, salt, oregano, black pepper, red pepper flakes, and sugar if using in a medium bowl and whisk to combine.

While whisking, slowly drizzle the oil into the vinegar mixture until emulsified. This makes about 2 cups, you&#x27;ll need 1/4 to 1/2 cup for the salad.

Make the salad: Place the romaine, cabbage, and carrots in a large bowl, drizzle with about 1/4 cup of the dressing, and toss to combine. Taste and add more dressing if needed. Add 1 cup of the croutons and toss again. Top with more grated cheese and serve immediately, as this salad is best eaten immediately.

Top 14 travel recipes from across the web

The most viewed travel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan-seared leatherjacket with saute...

Peter Kuruvita's Sri Lankan prawn c...

Recipe: Herring Butter

Recipe: Salmon and Black Sesame Oni...

How To Make a Sandwich for a Crowd

Strawberry Mojitos

Recipe: Spiced Lentil, Sweet Potato...

Recipe: Seaweed Butter

10-Minute Creamy Vietnamese Egg Cof...

Summer Cocktail Recipe: Campari Moj...

Recipe: Jersey Salad

Iranian Jeweled Rice

Cereal Poke Cupcakes Recipe by Tast...

Jucy Lucy From Minneapolis Recipe b...

Top 14 travel recipes from across the web

The most viewed travel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-seared leatherjacket with saute...

Peter Kuruvita's Sri Lankan prawn c...

Recipe: Herring Butter

Recipe: Salmon and Black Sesame Oni...

How To Make a Sandwich for a Crowd

Strawberry Mojitos

Recipe: Spiced Lentil, Sweet Potato...

Recipe: Seaweed Butter

10-Minute Creamy Vietnamese Egg Cof...

Summer Cocktail Recipe: Campari Moj...

Recipe: Jersey Salad

Iranian Jeweled Rice

Cereal Poke Cupcakes Recipe by Tast...

Jucy Lucy From Minneapolis Recipe b...

The most viewed travel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine