Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. We started with English cucumbers, which are nearly seedless and have thin, crisp skins. Placing them in a zipper-lock bag and smashing them into large, irregular pieces sped up a salting step that helped expel excess water. The craggy pieces also did a better job of holding on to the dressing. Using black vinegar, an aged rice-based vinegar, added a mellow complexity to the soy and sesame dressing.
This is a great recipe for people who are just getting their grill game going. Not only is it easy as pie to master, but the combination of grilled pork and mostarda is a showstopper. Mostarda is a sweet-and-savory condiment made with fruit, herbs, and spices that goes great not only with grilled meats but also rich cheeses. Mostarda can be stored for months in the refrigerator, so go ahead and make a big batch so you always have some on hand when you fire up the grill.
Growing up, I was always served collards prepared the same way: some kind of pork and stock, with maybe a tomato, some onions, and always cooked until they were dark olive-green. I love collards and, like all other greens, want them to be a bright color and have some texture. This quick, simple recipe highlights that strong collard funkiness and tastes deceptively rich for a vegetarian dish.
Ingredients
A favorite from Alexis Alvarez Armas, this dish is inspired by Cuba's Chinese- Criollo cuisine. After cooking delicate trout fillets in a bamboo steamer, Alexis dresses them with a Chino- Latino blend of soy sauce, fermented black beans, olive oil, and lots of scallions and chives. It's a dish we could eat every day.
What Is Adobo? While many Americans think of “adobo” as the tomato-based sauce packed in cans with chipotle chiles, the most basic definition of the word is “sauce” or “seasoning.” The Spanish term originally referred to a vinegar- or chile-based sauce or paste that was added to meat as a preservative. Over time, the term came to apply to similar dishes in Latin American and Filipino cuisines. In the Philippines, where adobo is considered the country’s national dish, it’s a braise commonly prepared with chicken or pork. Vinegar and soy sauce (acetic acid and salt are natural preservers) flavored with aromatics like garlic, bay leaves, and black pepper serve as the braising liquid. The tangy cooking liquid is then reduced to make a sauce, and the dish is served with steamed white rice. Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.
The star of the dish here is the celery. It’s an undervalued vegetable and often an afterthought thrown into salads or soup stock, or served as crudits, or enjoyed with a Bloody Mary. But I love this vegetable. If I can have it stir-fried with loads of garlic, salt and white rice, I am a happy girl. I find the combination of medium-rare beef and celery divine, so here is my version of Cantonese black bean and beef, given a celery oomph. Serve it with plenty of rice.
The popular sriracha sauce can be added to noodles and stir fries for a fiery kick or, as in this sticky chicken dish, to a crunchy salad.
Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.
This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.