Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.
Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.
In the height of summer, this dish is virtually treated as a soup, so perhaps it is Iran’s answer to the Spanish gazpacho.
Beguiling as a French fry, but with so much more charisma.
Don’t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.
Ho-hum hummus gets a makeover when roasted beets are blended into the mix.
A quick toss of fresh fruit with flavor-enhancing salt and olive oil, some strategic (or rather, mindless) unwrapping of cheese and crackers, and you’re pretty much there, appetizer-wise.
Pile them high, as much as you like, and to your heart's content.
An update on the onion dip you know and love.