Syndicate content

The Oldways Table Recipes

Choose a category from the list at the left to browse through our recipes! You can also use the recipe search.

Aromatic Shrimp Salad with Mango and Peanuts

This dish from Chris Schlesinger is inspired by his many trips to Southeast Asia and is a beautiful and healthy mix of seafood, fruit and nuts. It embodies his signature boldness with intense flavors. Recipe courtesy of Chris Schlesinger for The Oldways Table. 

Beet Tzatziki

Ana's replacement of beets for cucumbers is an interesting take on the Greek tzatziki, traditionally used a sauce or dip. Recipe courtesy of Ana Sortun, owner and chef, Oleana and Sofra, Cambridge, MA.

Black Bean Tortillas from Guatemala

The trick to this recipe is to cook the beans until they are very soft, with just enough cooking liquid left in the pan to render a moist puree. Because the skins need to be left out of the bean puree, the pureeing must be done in a food mill, not a blender. Recipe courtesy of Julia Della Croce for The Oldways Table. 

Chipotle Aioli

Aioli is a strongly-flavored garlic mayonnaise from the Provence region of southern France. By adding chipotle, a distinctly Mexican flavor, this traditional French garnish turns Latin! Aioli is a popular accompaniment for fish, meats and vegetables. Recipe courtesy of Paul O'Connell from The Oldways Table.

Corn and Pepper Relish

This versatile corn relish is great as a salsa with chips or spooned generously over grilled seafood or barbequed pork chops. Recipe courtesy of Jesse Cool for The Oldways Table.

 

Costa Rican Cabbage Slaw

This slaw is traditionally served as a side dish with rice and beans or to make a ‘gallo’ (a corn tortilla with shredded barbecued meat or chorizo). Recipe courtesty of Hannia Campos, PhD, for The Oldways Table.

Crete's Cracked Wheat Bread

Narsai David made this spectacular wheat bread as part of The Crete Experiment during the 1997 Oldways symposium on the Island of Crete. "Magical Narsai" disappeared into the storerooms of the large restaurant kitchen used for the afternoon and reappeared wearing a baker's hat and smiling like the Cheshire cat. He found mixing bowls, mixed grains and water and salt, and kneaded away happily.

He presented the wonderful bread to us, saying, "This is bread my grandmother knew." Recipe courtesy of David Narsai.

Crete's Mixed Greens and Tomatoes with Black-Eyed Peas

Paula Wolfert is one of a kind. She is as gentle and sharing as her books are interesting and thorough, and we love her intensity, focus and best of all, her sense of humor. She is a pioneer; she was among the first cookbook authors to travel to many of the places whose cuisines she studied, wrote eloquently about, and helped make popular. She learned her craft in the kitchens and homes of Morocco, southwest France and Turkey, and then came home to figure out how Americans could approximate the tastes of those very local cuisines in the United States.

Dukkah

Dukkah is a crumbly mixture of nuts, herbs, and seeds. Although its origin is Egyptian, we first encountered it in South Australia, at a riotous lunch hosted at St. Hallets winery. It was laid out in a dish in the middle of the table, and our Australian hosts instructed us to dip our bread into olive oil (also in a small dish on the table), and then into the dukkah. We've since served it at Oldways conferences and have given gifts of dukkah to our friends.

Edamame Beans with Olive Oil

This recipe offers a delicious East-meets-West combination, a great way to bring together good taste and nutrition. Recipe courtesy of K.Dun Gifford for The Oldways Table.