This month, thanks to our beautiful
Oceans and Islands issue, we’ve got a lot of picture-perfect (or, rather, gram-perfect) recipes to fill your feed. From Peru, we’re cooking—or not cooking—lots of pretty ceviche, and with bright extras like avocado, mango, and sweet potato, they’re guaranteed to be a hit on Instagram. And speaking of bright colors, you can’t go wrong with a Brazilian coconut milk stew or a cilantro salad. For a true showstopper, go for the fried whole fish. Not so into seafood? There are still plenty of Instagram-worth options, like Ossetian cheese pies, which will give you the ultimate cheese pull. We promise.
Easiest pizza ever
Use this crisp, bright salad as a side dish or as a stand-in for chimichurri on top of fish, grilled meat, or chicken.”No matter where you fall on the cilantro spectrum,” says Bishara, “I urge you to try it.”
Get the recipe for Cilantro Salad with Olives, Avocado, and Limes »
Although certainly sweet, the cake becomes less so thanks to the fruit, some heavy cream, and a hint each of ground cinnamon and nutmeg. While not necessarily traditional in this pudding, coffee extract available online adds some delicious roasty flavors. If desired, you can rewarm the pudding in a low oven before topping and serving. It’s just as good for breakfast as it is for dessert.
Get the recipe for Sticky Toffee Pudding with Dates »
Versions of this dish, Lima’s iconic ceviche, are served around the city at beaches, parks, and markets. Chef John Evans Ravenna of Barra Lima sprinkles his with fried quinoa—long grown in Peru—and whimsical foraged garnishes such as edible flowers and seaweeds. For ease, you can leave off the glazed sweet potato, though it provides welcome relief from the spicy ají limo chile.
Get the recipe for Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero) »
Moqueca, a traditional Brazilian fish stew, takes different forms throughout the country; this version, from Bahia, originally made with a local fish, is enriched with coconut milk and palm oil, a traditionally West African cooking fat. Its vibrant red color is the product of a high concentration of beta carotene. If you can’t find it, coconut oil makes a fine, albeit colorless, substitute. Get the recipe for Brazilian Fish and Coconut Milk Stew »
Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat. You can upgrade the classic sides, too, by blackening the corn a bit and adding tangy grilled tomatillos and briny raw oysters.
Get the recipe for Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes »
Before frying fish, Bishara gently rubs their skin and inner cavities with salt, then rinses. This trick seasons and cleans the fish, readying them for dredging.
Get the recipe for Galilee-Style Whole Fried Fish »
From Olia Hercules’ book Kaukasis: I grew up with Ossetian pies. Our friend Svetlana is married to an Ossetian and she was taught how to make them by her husband’s mother in the mountains, then brought them to Ukraine and wowed us. A pile of them, some with meat, some with cheese, were exotic and familiar at the same time. In Ossetia they are traditionally served three at a time, sometimes round, sometimes triangular, each with a different filling and meant to represent fire, water, and earth—most definitely an ancient tradition, originating in paganism. Pagan pies, connecting us with the elements and the universe—I’m in.
Get the recipe for Ossetian Beet Top and Cheese Pies »