Recipes

Salmon Moqueca

Moqueca is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro.Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense Council, they are best eaten only occasionally. So in this stew, I used wild Alaskan salmon (as it is low in mercury, is sustainably harvested, and let’s not forget about all those awesome omega-3s). The sweet potato is not a typical moqueca ingredient, but yams are used in Brazilian cooking, so I felt they would fit in just fine. I like how they balance the dish, adding a bit of healthy starch and additional color to what’s already a pretty gorgeous stew. I adore coconut and found that the 3/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more…

Corn Bacon and Clam Stew

We tend to think of one-pot meals as limited to cold wintry nights. But some of the best one pot meals, like paella and clam bakes, are made for summer time. Matt Greco, the chef at Char No. 4 in Brooklyn, came up with a marvelous corn dish that’s layered into a braising pot on the stove (though you could also do it out on your grill if you’d like.). Matt browns bacon (he makes his own, of course, but you should use whatever kind you like from the grocery store), then adds smoked paprika, corn, and bourbon. To finish the dish, he nestles littleneck clams into the corn, letting them steam open right in the pot, and showers the dish with chopped basil. Summer squared.

Suya Swordfish

This is an adaptation of a Nigerian peanut marinade, which is commonly spread over meat, skewered and then cooked over hot coals/firewood. We call it suya and it is popular streetfood - the kind of thing Nigerians in diaspora miss when they're away from home! - Kitchen Butterfly

Brandade de Morue

Brandade de Morue is a very traditional Provençal dish, and one of my favorite comfort foods. This may just be the ultimate in mashed potatoes! My first trip to Provence was in winter, and brandade was on every menu. When it’s all mixed together, it looks just like mashed potatoes – but more. You really must try it.

Cod Mare Chiaro

This is something you might find in a red sauce Italian restaurant, but that doesn't mean it's not delicious if made well. I had some tomato sauce left over from the previous night's dinner, but I was tired of pasta so I added some olives, capers, and oregano to it and roasted up some cod and potatoes. - Giulia Melucci

Kimchi Fried Rice

If you’re not yet sure about kimchi (Korean spicy fermented cabbage), this dish could be just the right gateway drug for you. Once sautéed, kimchi loses some of its pungent harshness, but answers back with an addictive, tangy-spicy warmth that deepens with a little time spent sizzling.

Dover Sole with Herb Oil and Zucchini

The delicate flavor of white-fleshed fish, for me, is best when cooked simply. In fact, the most important thing is seasoning the fish properly and making sure not to overcook it, which is a good reason to salt it an hour before you want to cook and why it makes sense to finish cooking or re-warming the fish in the oven.

Korean style Vegetable Pancakes

This is an adaptation of a Mark Bittman recipe that appeared in the Minimalist column a few years back and quickly became a favorite of mine. This recipe, which could not be easier to make or more versatile, turns out terrific crispy pancakes that make great appetizers (or a main dish, if you're cooking for a few people). For the veggie filling, I've listed one of my favorite combinations here, but you can substitute literally anything you can grate or dice up, so feel free to experiment! You can also experiment with dipping sauces- I'm partial to a mix of sriracha, soy sauce, and ketchup, but anything with sesame oil is also terrific.

Whole Grain Matzo Meal Pancakes

Well, I bought home a box of whole-grain matzo meal by mistake and rather than return it I decided to try to make my favorite pancake, a Passover specialty called a chremsel, with it. As the box says it is an excellent source of fiber. It works and there are infinite possibilities in terms of condiments to serve with the pancakes. I can even see it as a side dish to a meat dish.

Chinese Ramp Pancakes

Scallion pancakes (called cong you bing in Mandarin but pronounced like "chung yo beeng") are pretty much readily available at every Chinese take-out restaurant and in the frozen food aisle at Asian supermarkets.

Beer Apple Doughnuts or Pancakes

This delicious treat is part fritter, part doughnut, packed with apple chunks, and covered in a sweet glaze. The technique for these doughnuts I’ve seen on a TV show Cook’s Country. Their recipe is called Apple Fritters and is made with apple cider. I wanted an yeasty batter without using yeast and decided to use beer, which already has yeast. I also substitute cardamom for nutmeg and added vanilla extract to the batter and glaze. The result was exactly what I hoped for--- a prominent apple flavor, chunks of apple, a soft interior, a crispy exterior and the perfect glaze.

Honey Oat Pancakes with Honey Butter Syrup

Sometimes I find myself short on maple syrup, but my family is requesting pancakes for breakfast (or sometimes lunch... toddlers). Honey is always abundant in my pantry. This pancake recipe is an easy, delicious alternative for those days when the maple syrup has run dry.