Mark Bittman
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Perfectly ripe fruit — peaches or otherwise — is crucial to success here. Other fruits to substitute: apricots, plums, sweet cherries, nectarines.
In Cambodia, there’s a popular breakfast dish called bai sach chrouk, traditionally prepared over charcoal fires by roadside vendors. It’s served with rice and a bird’s nest of pickled shredded vegetables, and stands at the intersection of sweet, sour, savory, and spicy. This takes you there, any time of day. You can use this recipe with pork sirloin steaks, too. I also like to use this marinade for pork kebabs and boneless chicken.
Grilled fish and fresh salsa is one of my favorite combinations. The salsas here and in the variations are slightly offbeat, with vibrant flavors and textures that perfectly complement the mild sweetness of the fish. When fillets still have their skin on—the thin kind that’s edible—all the better. The fire will crunch it up for even more contrast. Bass and salmon are both great choices to try. These salsas also pair great with seared sea scallops.
A classic cobbler turned savory. You don’t get to put whipped cream on it, but you do get to shower the crisp biscuit top with Parmesan cheese.
A fantastic street food, usually served on a stick. But at home there’s no need for that.
This winning combination takes advantage of two of the best frozen foods: corn and lima beans. When you have both handy, this dish comes together in no time.
I’m crazy about cucumber sandwiches: not the dainty English teatime fare, although those are good too, but big-flavored ones, like those with goat cheese, hummus, and, yes, tofu.
The French classic stew is simple, no matter where you cook it. Combine vegetables, herbs, and olive oil, and soften them on the stove or in the oven. That’s it. Longish, slow cooking and lots of good olive oil are important.
Have a robust serving with bread for a light repast or roast a chicken, grill a skirt steak, or pan-sear a piece of fish and it’s a hearty meal.
Traditionally the fish for Baja-style tacos is batter-fried, but cooking the fillets on the grill makes more sense. It’s much quicker and a lot less messy. And grilling the cabbage before turning it into slaw adds another layer of smokiness. To retain heat for cooking the fish, keep the lid of the grill down while you put together the slaw and chipotle mayonnaise.
Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. The shrimp juices infuse the oil, and the sum is beyond delicious. It’s good with bread, over rice, tossed with pasta, or stuffed into tacos.
Other seafood you can use: similar-sized scallops (or larger, though they’ll take longer to cook).
Makes: 2 to 4 servingsTime: 30 minutes
Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of sesame…
Inspiration from a restaurant in Naples, run by the Vittozzi family.
In the original How to Cook Everything, I featured strawberries in a peppery, slightly sweet compote in…
A few tips: Cider vinegar lends a more mayonnaise-like flavor; lemon juice is brighter. For a slightly golden tint, add a pinch of turmeric. And don’t skimp on the blending time; your reward will be a creamy consistency.
