savory

Mexican Chicken Pie

My friend Roberto Santibañez, chef owner of Fonda restaurants in New York City, suggested this combination when I asked him about a chicken pie with Mexican flair. Chicken and vegetables are cooked in a tomato and chile salsa from the Yucatan called chiltomate, then topped with a cornmeal and cheese dough before baking. Though the habanero is a classic for this, serrano or jalapeño could be substituted. Sour cream harmonizes well served alongside.

Spinach and Bacon Tart

Tart fillings made from greens such as spinach are always difficult to salt properly: too much and the tart’s inedible, too little and you risk expiring from boredom after a forkful or two. Adding bacon to this spinach filling helps, because the spinach itself then may be very lightly salted since you’ll have little bursts of salty bacon flavor in every bite.

Peperoni Imbottiti - Ann Nurse’s Baked Stuffed Peppers

Not like typical stuffed peppers with a meat or rice filling, these are baked with a sprinkling of pine nuts and capers, topped with seasoned breadcrumbs, and sprinkled with olive oil. They make a fine first course alongside other simple antipasti, or a great side dish with plain grilled or roasted meat or fish.

Peperoni Imbottiti - Ann Nurse’s Baked Stuffed Peppers