Deviled Eggs
From EGGS by Tove Nilsson. Although eggs are the stars of the show at breakfast and brunch, these savory deviled eggs make an equally good impression as a snack.
Recipes
Recipes from the pages of TRA EATS gathered in one place. Discover dishes from our cookbooks, the people behind them, and the places and traditions that inspired them.
Recipes from the pages of TRA EATS gathered in one place. Discover dishes from our cookbooks, the people behind them, and the places and traditions that inspired them.
Become a TRA EATS member and receive six cookbooks a year, plus access to our digital Recipe Library.
Nuno Zafran
From THE OLDEST KITCHEN IN THE WORLD by Matay de Mayee. Cod, branzino, or dorade can be used in this whitefish recipe with saffron, mint, dill, and peas.
Crudo di Spigola
From ITALOPUNK by Vanja van der Leeden. The key is really fresh, high-quality sea bass. The crudo salsa is fresh, salty, and delicious with the fish and should be made...
Showing items 1-3 of 3.