Cooking

Grilled Octopus Salad with Black-eyed Peas and Linguiça (Mild Portuguese Sausage)

This deceptively easy salad combines ready-to-eat octopus, black-eyed peas and linguiça in a 30-minute dish that would take hours to make from scratch. But no one has to know that. It’s perfect for a late spring or summer gathering outdoors, and hearty enough to serve alone as a light lunch, or as part of aContinue reading “Grilled Octopus Salad with Black-eyed Peas and Linguiça (Mild Portuguese Sausage)”

Sweet Basmati Rice with Date Syrup and Orange Blossom Water

This recipe is inspired by Muhammar, a rice dish from Bahrain, where it’s also known as “Pearl Diver’s Rice.” Early Bahraini pearl divers discovered eating this aromatic rice fortified with date syrup and butter enabled them to better withstand the physiological demands of free diving at great depths for extended periods of time.1 Although it’sContinue reading “Sweet Basmati Rice with Date Syrup and Orange Blossom Water”

Piadina Romagnola

Since Tifosi won’t be attending F1’s Italian Grand Prix at Imola, we’ll settle for imagining a picnic at the track, with a lunch of Piadina Romagnola and a refreshing bottle of Lambrusco while watching the race from our living room floor instead. (Jump to recipe). Piadina, or Piada is a rustic flatbread with a long historyContinue reading “Piadina Romagnola”

Bahraini Style Lamb Belly & Rice (Machbous)

The F1 2021 season just kicked off in Bahrain, so we’ve kicked off our global cooking project exploring traditional Bahraini foods. In case you don’t know, the Kingdom of Bahrain is made up of a cluster of islands on the Arabian side of the Persian Gulf, and has the distinction of being the smallest country inContinue reading “Bahraini Style Lamb Belly & Rice (Machbous)”

Global Cooking Project

The first F1 race of the season is exactly one month away, and if you follow this little blog you may know that DP and I are avid fans. I’m determined this year to commemorate each race by preparing food inspired by each track’s locale. It’s something I’ve been toying with for years, but my restaurant scheduleContinue reading “Global Cooking Project”