Nicole Taylor highlights one of her favorite spice blends from her book Watermelon and Red Birds in this weekend hash. It makes two cups of seasoning, but if you’re anything like Nicole, you’ll have a jar of this on the counter for everyday use. As an intuitive cook, she recommends vibing how much spice to use when cooking the hash. Want more after it’s cooked? Feel free to sprinkle more- we certainly did!
No ordinary Joes.
A “virtual” cream soup, this is a creamy soup made without the cream. We don’t want to oversell, but this soup comes together in a blink and proves simple really can fly.
The spicing opportunities in this recipe are limitless. If you skip the puree, the soup takes on a totally different life. The essential finale is fresh lemon and generous spoonfuls of whole milk yogurt.
If you need a stunner for Thanksgiving dinner, here’s your recipe, which is modeled on the traditions of coastal Veracruz. It results in a moist, juicy bird, with an irresistible adobo marinade and a to-die-for stuffing. The turkey is marinated for a day (or two) in a pineapple and orange adobo sauce. The adobo is poured over the turkey before it goes into the oven, so it caramelizes as it thickens and seasons the bird even more. The sweet and tart flavors in the adobo harmonize with those in the stuffing, which is made with a soft bread and a colorful mix of ingredients that include cashews, tomatoes, and chorizo.
This roasting method works with other vegetables besides onions: radicchio, endive, and eggplant are favorites.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
When I was growing up in Bombay, this was a very common lunch dish at our house.
These onions have the perfect herbal tones to complement a great gin martini or a Bloody Mary.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
One of the most classic and popular of all Spanish dishes, the egg and potato tortilla is, simply, iconic. It was, fittingly, the first dish I learned to make when I moved to Spain in 1996, in a lesson given to me by my future brother-in-law, Robert. Preparing a tortilla with potato alone is fine, but using an equal amount of onions produces a sweeter, moister, and, in my mind, superior result. While the key to a good tortilla is keeping it moist in the center, the real trick, he showed me, comes in flipping it. Or rather, flipping the tortilla without the bottom sticking.