These skillet tortillas use store-bought enchilada sauce for simmering, which makes them an especially convenient option for last-minute savory breakfasts or brunches. You can transform the meal repeatedly by experimenting with different toppings, be they creamy, melty, crispy, or crumbly. I give a few of my favorite options in the ingredient list, but don’t be afraid to add your own finishing touches! Note that the recipe calls for white corn tortillas, rather than yellow; white tortillas tend to be thinner and more pliable, which makes them especially good for soaking up the sauce.
My dad loved salmon, and during the last few years of his life, he’d have lunch with me at home. “Fish on Fridays” was a weekly ritual and this quick- to-assemble dish, with its sweet-sharp citrussy marination, was one of his favorites. I’d often serve it with potato vinaigrette and a leafy salad, but sometimes, I’d flake the cooked salmon into buttery rice with plenty of chopped cilantro—just as my mom used to do.
This is the fan-favorite soup at Dad’s. Sweet, savory, a little salty, a little sour, with a host of beautiful aromatics, it has a lot going on. But it’s one of those recipes where I don’t do everything from scratch. I make my own coconut milk for desserts, but not for soups, where it gets loose and watery. Canned coconut milk typically has guar gum in it, which holds it together when hot. As for the Madras curry powder, my favorite is from Sun Brand. Established in 1876, they’ve had time to dial in their spice blend. I could be brash and say I’ll make curry powder myself, but I’m certainly not going to do it as well. Some things you leave to other professionals.
Vegan | Gluten-Free | Dairy-Free
I had this soup in a market in Zanzibar. It was one of those moments that catches you off guard. A seemingly simple potato soup, but it really is much more than the sum of its parts. So understated but it really delivers. This is my memory of the version I had. You can also add fried peanuts or a hard-boiled egg. I don’t remember the soup being spicy, but you could add a chilli or two to the pot to simmer along. The roasted peanuts without salt are worth seeking out as they work really well here but are also great in salads and for general snacking.
Teetotalers will like the way this homemade grenadine brightens up sparkling soda or ginger ale when served over ice. Serve this cocktail anytime, but especially as summer draws to a close on September 20th—National Rum Punch Day.
With a bigger-than-usual meat patty topped with mashed avocado and fresh pico de gallo, these burgers are a double handful of drippy good fun. Mexican chorizo does the heavy lifting, flavor-wise, along with a bounty of fresh cilantro in both meat and pico. As for the cheese, American is the platonic ideal for burgers—salty, creamy-melty, and, well, what burgers need in order to taste like burgers.
In many cultures, the crispy rice that sticks to the bottom of the pot is considered a delicacy. In this recipe, the rice is shaped into patties and fried until the outside is crispy while the inside is still moist, almost gooey. The pickling liquid for the onion is refreshing and aromatic, with mint, spicy chili paste, and the tang of rice wine vinegar. The flavorings in this salad are Asian-inspired, based on some of my favorite rice bowl toppings: fish sauce and soy for umami, spicy ginger, and crunchy peanuts. You can also top the rice fritters with other fresh herbs, garnishes, or sauces for different flavor profiles. If you don’t have Carolina Gold rice (the heirloom grain, not the parboiled rice brand; see p. 156 for more info), substitute any short- or medium-grain rice—their higher starch content will help bind the patties together. Using chilled rice makes it easier to shape the patties.
Serves 3 or 4
This is a stellar combination of super fresh flavors and great textures combined with the silky richness of the lime coconut dressing. The combination of plump shrimp with sweet apple, crunchy cabbage, and vibrant herbs is unbeatable! I’ve also got a great tip for thickening the tangy lime coconut dressing so it clings to every vegetable (spoiler: chill in fridge!). Make this one for hot summer days or as a fantastic starter for Asian-themed menus.