You can prepare a red or yellow gazpacho (use yellow tomatoes and a yellow bell pepper). Keeping the skins on the tomatoes intact gives a deeper color, but if you prefer to peel them, blanch them for 1 minute in boiling water, cool them in an ice water bath, and peel off the skins.
We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processor. Pulsing small pieces of salmon allowed for more even chopping and resulted in small, discrete pieces of fish. We also found a way to ditch the egg and flour steps of the breading process in our salmon cakes recipe. Instead, we coated the salmon cakes with panko, which we also used to bind our salmon cakes.
Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two.
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don’t eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
Most people who love Asian flavors will adore this dish, especially if it is served alongside simple sautéed spinach. The topping is a cross between a peanut sauce and teriyaki. Fish can make a healthy, satisfying meal, and this recipe is so simple that even a beginner home cook who is intimidated by cooking fish can make it with ease.
If you want to add a little spice to your life, try cooking with fresh ginger. I grate it into soups, smoothies, desserts (especially ice cream), preserves and sauces.
When buying fresh ginger, look for heavy pieces with smooth brown skin and no wrinkling or mold. Fresh ginger is hard and breaks cleanly with a snap. If you see pieces with fibers coming out at the break, they’re old.
Brown sugar and honey balance chili paste in this glaze, which still has plenty of kick. Serve with grilled asparagus and coconut rice.
Of all the recipes in the Passover canon, one of the simplest is matzo brei. Soak matzos in egg and maybe a little milk or water until softened, fry in butter or oil. Top with powdered sugar or maple syrup if you like the sweet side of things, or salt and pepper if you have more savory hankerings.
It’s quintessential Passover brunch food, so bare-bones that I never really thought about altering it, or even eating it, more than once or twice a year.
Apolinaras recently sold one of his business ventures so I decided to whip up a celebratory meal with several of our favorite splurge ingredients – lump crabmeat and wild Mahi Mahi filets! I made a crab cake mixture and piled it high atop the fish. Apolinaras loves Brussels sprouts, so I finally tried roasting some and immediately fell in love – why haven’t I tried doing this sooner?!? I nestled the filets on top of the Brussels sprouts and pulled it all together with a luscious lemon sauce with a touch of honey and heavy cream.
