Miso-Marinated Salmon with Green Sauce
JAPAN For thousands of years, Japanese cooks have used the fermented soybean paste called miso to preserve fish. Now that modern refrigeration is available, they turn to miso not for its preservative qualities but for the sweet and salty flavor it lends.
Shredded Beef with Lime and Avocado
Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.
Acchiughe Con Salsa Verde
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi’s Nonna Genia’s Classic Langhe Cookbook (Astilibri, 1982).
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Some Brazilians substitute vodka for the fiery cachaça–sugarcane brandy–in this classic drink and call the result a caipiroska.