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09/12/2012
Carrot-Ginger Dressing
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Issue #150
09/05/2012
Steamed Blue Crabs
Steamed Blue crabs are a summer treat in Philadelphia, where writer Betsy Andrews remembers participating in her father's favorite meal.
Issue #150
09/05/2012
Canh Chua Cá (Sour Fish Soup)
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
09/04/2012
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Issue #150
05/08/2013
Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco)
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy.
Issue #149
09/04/2012
Sopa Fría de Aguacate (Chilled Avocado Soup)
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
08/27/2012
Casa Dragones Guacamole
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
08/23/2012
Cóctel de Mariscos (Seafood Cocktail)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
08/09/2012
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
Issue #149
07/18/2012
Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/16/2012
Sopa de Poro y Papa (Potato and Leek Soup)
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months.
Issue #149
07/16/2012
Requesón Revuelto (Ricotta Scramble with Tomatoes)
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
07/16/2012
Pollo al Horno (Chile-Spiced Grilled Chicken)
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Issue #149
07/16/2012
Agua de Jamaica (Sweet Hibiscus Drink)
This sweet-tart drink is a popular streetside cooler in Mexico.
Issue #149
07/15/2012
Sopa de Chile Ancho (Ancho Chile Soup with Avocado, Crema, and Chile Pasilla)
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.
Issue #149
07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
07/15/2012
Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup)
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Issue #149
07/18/2012
Socca (Chickpea-Flour Crêpes)
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Issue #148
07/13/2012
Porchetta Sandwiches
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
07/11/2012
State Fair Chili
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Issue #148
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