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
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
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
I came up with this when I noticed halfway through my meal prep that I had bought a box of taco shells instead of the “taco dinner kit” I meant to get. I started with a quick web search for taco seasoning recipes and found that most contained chili powder blend (which I also did
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
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
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
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
Adobo 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
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
