Tacos al pastor is a dish from Mexico with Levantine roots stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma. Not finding much lamb, cooks switched to pork, and instead of sandwiching the meat in flatbread, ...
In the heat of Summer, it’s easy to become parched. Drinking lots of water is the ideal way to stay hydrated but many turn to sweetened beverages instead. Oftentimes though, those sugary drinks only make us thirstier. A great alternative is summer melon. Cantaloupe, watermelon and honeydew, with their naturally sweet and juicy qualities, are a refreshing and tasty thirst-quencher. Eaten plain, in a salad, or as a main entree, melon is the perfect summer refresher. To select a sweet, juicy melon, pick it up, hold it, smell it and inspect it. The melon should feel heavy and have no ...
Tagliata, a sliced steak dish that gets its name from the Italian word tagliare, meaning “to cut,” is the inspiration for this steak salad in which the meat is perfectly seasoned with a simple dry rub of salt, pepper and ground fennel. The recipe, from our newest cookbook “ Milk Street ...
If you’re looking for a bean salad with substance that can serve as a dip, a condiment, a side dish or even a vegetarian entree, than you must make Cowboy Caviar a part of your summer cookout repertoire. Also called Texas Caviar, this protein-packed salad is amazing, and so very ...
One sweltering summer in Southern California, Jessica Gavin was looking for a healthy, cooling treat for her then 2-year-old son. Gavin, a food science expert who wrote “Easy Culinary Science for Better Cooking,” knew that even brands of healthy-looking popsicles often come filled with artificial colors and flavors, stabilizers and preservatives. So she made her own. Seven years and one daughter later, it’s become a family tradition. “It’s fun because you can make it with your kids,” said Gavin. “It’s something that you could kind of just throw together and enjoy ...
It's now been 100 years since the Caesar salad was invented, it's said, on the Fourth of July at a restaurant in Tijuana, Mexico. And it's had staying power. The original is credited to Italian immigrant Caesar Cardini, who tossed it in the dining room of his restaurant, Caesar's Place, in 1924. Since then, the salad's been flexible enough to accommodate a wide variety of toppings and ingredients. My recipe takes its lead from an ingenious Caesar dressing created by Brooklyn restaurateur Frank Falcinelli. It relies on mayonnaise, which has cooked eggs built right in, so if you have ...
