“This recipe was based on one a Brazilian friend of mine showed me where he cooked tapioca with a salty cheese that was a bit like haloumi,” says Josh Murphy. “I changed the cheese to Gorgonzola dolcelatte, which gives it all a funkier saltiness.” Begin this recipe a day ahead to set the croquette mixture.
Devil-style sauce, as it's known in Italian, is named for its spicy notes. Here, that means a pizza with plenty of hot salami and pickled jalapeños. They make an addictively good combo.
Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.
A hearty main course for the cooler months, these rolls stuffed with rice, onion, minced beef and bacon are exactly the type of comforting home cooking that cures colds, winter blues and everything in between.
