These cheesy arepas are based on a recipe for the Colombian-style ones, which are distinguished from their Venezuelan counterparts by their flatter, larger shape and the fact that they can be made with yellow—as opposed to white— corn.
summer
Charlotte Druckman’s Slaw
This slaw makes a cool crunchy contrast to Charlotte Druckman’s warm, cheesy Colombian-style arepas.
Dueling Galettes
Inspired by Food52’s Cheddar, Mustard, and Tomato Galette recipe and a big bowl of ripe plums, Matt and I decided to turn on the old oven for the first time all summer and bake a couple of galettes. One savory and the other sweet. In a food processor we quickly made a simple pâté brisée […]
Faith’s Super-Light, Super-Good Eggplant Parmesan
When markets and farm stands are flooded with gorgeous and firm eggplants, Faith makes a healthier version of eggplant parmesan, inspired by a dear Italian friend.
Polenta with Shiitake Mushrooms
Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can’t wait to have it again.
Peaches in Grappa-Spiked Syrup
Think of this as the Italian version of bourbon peaches, only prettier because grappa is clear and won’t muddy the blush and golden color of the fruit.
