Category: Quick (5 Minutes or Less)

Tomato Feta Salad

close-up photo of tomato feta salad in a small glass bowl on a wooden surface

This refreshing salad is my new favorite no-cook summer side dish. Its simplicity makes it a snap to assemble and though the feta gives it a Greek/Mediterranean vibe, it’s really versatile enough to accompany a wide variety of mains, like Pan Fried Codfish. — H. Weal INGREDIENTS 1/2 pound plum tomatoes (about 3 medium), finely

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Agua de Fresa con Limón (Strawberry Water with Lemon)

glass of agua de fresa (aguas frescas) garnished with mint and a strawberry on a wooden surface

Lying somewhere in the middle ground between flavored water and juice, the classic Mexican drink aguas frescas (lit. “fresh waters”) comes in many different varieties, often featuring fresh fruit. I use frozen strawberries in my version because they are already a staple ingredient in my kitchen and come conveniently pre-hulled. Garnish with a sprig of

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Tomato Avocado Toast with Eggs

photo of tomato avocado toast with eggs on a turquoise IKEA FÄRGRIK 8-inch side plate on a wooden surface

I will admit, avocado is an acquired taste. I didn’t become a fan of the fruit–yes, it’s a fruit; a berry to be exact–until recently. For me, it’s best used for its creamy texture than for its taste. More specifically, I treat it almost like a soft, melty cheese. This open-faced sandwich is a perfect

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Tuna Salad Sandwiches

close-up photo of sliced whole wheat tuna salad sandwich on small cobalt blue plate on wooden surface

This is the unsung hero of my cookbook. Since the recipe consists entirely of pantry staples, it’s one I never really have to shop for and therefore often overlook. But I’m always delighted when I come across a long-forgotten can of tuna in the back of my cupboard because I know immediately that I can

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Herbes de Provence

close-up top-down photo of herbes de Provence in an open glass spice jar on a wooden counter

Herbes de Provence is a mixture of common French herbs used to flavor savory dishes, such as Forty Garlic Chicken. Although this mix has a fancy name, you don’t have to save it for elaborate dishes; the flavors are a good complement for many poultry or pork dishes. There are several different recipes for this

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Limeade

close-up photo of limeade with ice in a glass next to a whole lime on a wooden surface

Though typically regarded as a summertime drink, limeade has become a year-round staple in my house. For the past six years, not a week has gone by when we haven’t had a full pitcher of the stuff in our refrigerator. It’s a nostalgia thing. For me, it brings back childhood memories of rolling lemons for

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Sazón (Puerto Rican Seasoning)

close-up top-down photo of sazon in an open glass spice jar on a wooden surface

The counterpart to adobo seco, sazón is another Puerto Rican seasoned salt – the difference being that while adobo is primarily used to flavor meat, sazón is primarily used to flavor vegetables. Traditionally, sazón contains ground annatto (achiote molido) for color, but I can only find whole annatto seeds in my area. I’ve learned the

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Adobo Seco (Dry Marinade)

close-up photo of adobo seco in glass spice jar on wooden surface

pectinAdobo seco is a Puerto Rican seasoned salt. Sprinkle generously on meat before cooking, to add a distinctive Latin flavor to your meal. Most basic recipes also include onion powder, but I modeled mine after a certain beloved store brand, which omits onion entirely, so now I prefer it that way. I’ve also added a

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Chai Spice

close-up top-down photo of chai spice in an open glass spice jar on a wooden counter

My all-time favorite tea is masala chai – a milky spiced black tea drink originating from South Asia – which I got my first taste of from a handful of delis and specialty coffee shops near my job. But enjoying it at home was difficult. Back then (circa 2003), the few offerings available on supermarket

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