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.
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.
Tomato noodle soup is the kind of simple comfort food that all little kids love. In fact, I ate it every week growing up, and I still look to it when I want something that’s easy on the stomach. The soup is usually made with chicken stock, but I use vegetable broth instead. I may be the only person to add crema to the dish. It’s not traditional at all, but I love the creaminess. It gives the soup a richness that reminds me of curry
The inspiration for this recipes was Pan Bagnat, the traditional Nice “sandwich,” in which the top of a round loaf would be sliced off and some of the crumb hollowed out, mixed with tuna, olives, anchovies, etc. then spooned back in and the “lid” put on top. Later variations are often made with ham and cheese, and sometimes peppers layered up neatly inside the bread “shell,” but I thought it would be fun to stuff the ingredients between the slices of a whole loaf, and bake it. We often make this for lunch. and everyone loves it warm, but it is also a great picnic showstopper. You can carry it with you, still in its foil, then just open it up, drizzle with oil and let everyone help themselves. Although I have suggested using prosciutto and mozzarella, which melts very well, I always associate pain surprise with Provence, as I like to make it when I am there on holiday with the family, but using local cured ham and cheese instead.
Holley Pearce, my coordinator of chaos and close friend, loves food but doesn’t do much cooking. We met because she dined in one of our restaurants four nights a week. When Holley, who’s from Mississippi, started working with me, her lack of cooking skills became a running joke. One weekend, we had a little gathering at my office, and Pearce (as her friends call her) brought something she called BLT dip. She said it was just something her family had always taken to the beach. Unable to stop myself, I stood by it snacking till all that was left of the dip was a puddle of pink mayonnaise-y bliss.
We can’t think of anything more versatile and delicious than these tomatoes. Eat them by themselves, over rice, tossed with pasta, as a friend for fish, underneath steak, baked with eggs, and spooned next to squash.
"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.
This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.
This dish can be made wet and soupy if serving with fish, or firmer and more creamy like risotto if serving with chicken.
Chef Omar Allibhoy's friends and family say his is one of the very best seafood paellas they have tasted. The intensity of flavour in the stock you make will be the most important thing, as well as how wide your paella pan is. Believe it or not, it makes all the difference.