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.
When you’re short on time but your stomach can’t wait, this recipe is just the ticket. You’ll have this pot of mussels and sambal on the table in a flash.
Something beautiful happens when the natural juices of the tomatoes, citrus, and fish come together with the garlic and chile butter, and you’ll want some good bread on hand to capture the moment. This is the ultimate midweek summer dish, as it only takes 10 minutes to make. As ever, make sure your tomatoes are nice and ripe, it’ll make all the difference. If you can get hold of tomatillos, these are lovely in place of green tomatoes. Of course, you can also use good-quality red tomatoes, if that’s what’s more readily available.
The flavors of brown butter are incredible, adding a rich, nutty flavor to the simplest of dishes. To round out the richness of the brown butter sauce, the dish is paired with crispy panko breadcrumbs with notes of sesame and lime juice to add a beautiful brightness. This recipe combines bold flavors and simple techniques to create the perfect weeknight dinner to add to your repertoire.
"Tamal en cazuela is our ultimate comfort food," insists Acela Matamoros, one of Cuba's top cooking teachers and food historians. A kind of Cuban polenta -- or a stove-top tamal -- at its most basic, tamal en cazuela can be just a soft mush of water, cornmeal, and salt, sometimes eaten with milk and a sprinkle of sugar. Other versions use grated corn or the strained "milk" of the corn puree, which thickens when cooked. The flavorings range from classic pork, such as here, to chicken to seafood. This recipe, using pork ribs and a combination of grated corn and some cornmeal to thicken it, is easy and fairly quick but delivers plenty of that comforting, grandmotherly flavor.
Dressed trout is a whole, scaled fish with the gills and internal organs removed. Most fishmongers will automatically clean and dress fish as it’s purchased to make it ready for cooking.
1. Combine the lime zest, agave syrup, and sea salt in a 32 oz Mason jar.
This is a perfect catch-all for your summertime produce surplus. Use it as a template: make the tofu and the dressing, and add or subtract any type of sweet and crunchy vegetables you prefer.
Cabeza--or beef cheek--tacos are some of the best things this planet has to offer as food.
The yams are best at room temperature and improve with several days in the refrigerator.