“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 few hours in the kitchen preparing this cosy dish of gnocchi and tuco, a light Argentinian sauce made here with tomatoes and shredded chicken, is a few hours well-spent.
