This is the ultimate recipe for grilled fish tacos. Fish tacos are a staple among California surfers but are often beer-battered and fried. For this healthier, grilled version of fish tacos, chef Kerry Simon enriches the guacamole with low-fat sour cream and adds lots of flavor with sliced jalapeños, red onion and cilantro. The crispy, tangy …
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April 13, 2024
Rice and Black Beans with Mixed Peppers
Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions and a hit of cumin. Ingredients 1/4 cup extra-virgin olive oil 1/2 large white onion, finely diced 1 medium red bell pepper, finely diced 1 medium green bell pepper, finely diced 4 garlic cloves, minced …
Chickpeas in Spicy Tomato Gravy
This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan, and salad. Ingredients 8 garlic cloves, chopped 2 jalapeños, chopped One 2-inch piece of fresh ginger, peeled and chopped 1/4 cup vegetable oil 3 onions, cut into 1/4-inch dice 2 tablespoons ground cumin 1 tablespoon ground …
Salsa Verde with Tarragon and Chervil
Salsa verde means “green sauce” in both Italian and Spanish. In Chris Cosentino’s lemony version, fresh tarragon gives the salsa a nice summery quality. The salsa verde also goes well with grilled fish like swordfish or tuna steaks, as well as in sandwiches or swirled into soups. If chervil proves difficult to find, a mixture of extra tarragon and parsley …
Oliaigua (Menorcan Vegetable Soup) with Fig Jam–Topped Toast
The name for this simple soup of gently stewed onions, tomatoes, and peppers comes from the Catalan words oli (oil) and aigua (water). The soup can be served warm or chilled, and is customarily eaten with bread, which is topped here with figat (fig jam). The recipe is from chef Felipe Riccio of March restaurant …
Peach, Tomato, and Feta Salad with Candied Jalapeño Dressing
Tangy, sweet tomatoes and peaches are one of our favorite combinations for late summer eating. Here, they star in a salad atop a bed of peppery arugula and basil. The salad gets even more zip with a sweet-spicy vinaigrette made with candied jalapeños or pepper jam. The feta and sliced onion scattered on top add …
Beet and Pear Salad
This crunchy, refreshing salad studded with purple beets, Asian pear, and hazelnuts is complemented by a fragrant dressing of ginger and white miso. “For me, this salad embodies the Japanese saying ‘shokuyoku no aki,’ meaning ‘the appetite of the fall season,’ when we look to make dishes a bit heartier and more warming,” says chef …
Chicken Mole
Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness. At La Guerrera’s Kitchen in Oakland, this mole is inspired by chef Ofelia Barajas’ grandmother Jovita Vargas’ recipe from her restaurant in Guerrero, Mexico. It’s rich, warm, and well-balanced, with a variety …
Cilantro Dressing
Ingredients 1 cup packed cilantro leaves ½ cup packed mint leaves ½ small onion (minced) ¼ cup vegetable oil 2 tablespoons rice vinegar Salt and freshly ground pepper Directions In a blender, combine the cilantro, mint, onion, oil and vinegar and puree until smooth. Season with salt and pepper. Serve With Striped bass with spiced vegetables. Originally appeared: June 2007
Watermelon Salad with Feta and Mint
Few things say summer like watermelon. Jacques Pépin’s staple warm-weather salad combines sweet melon and cool mint with savory olives, onion, and feta cheese. This easy watermelon salad is ideal for eating outside under the warm sun. Watermelon and mint are refreshing and flavorful, while briny olives and feta offer savory counterpoints. Although chef Jacques …