This twist on the classic Indian naan bread recipe is filled with mint, cilantro, ginger, and cashews and then grilled to perfection. A smoky herb bread.
Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they’re filled with meat, cheese, or salsa.
Fresh cod fillet and corn star in these cakes, filled also with potato, bacon, and red pepper. Served with a green salad, this recipe is a perfect lunch.
An authentic rendering of fish tacos, So Cal-style, this recipe grills red snapper to perfection, stuffs it in soft corn tortillas, and blings it up with cilantro and and a squeeze of lime.
Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.
Pizza, pizza. Here it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.
Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.
A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.
It’s easy to knock back bowls of this by the handful, so best be aware of your surroundings at all times.
Hearts of palm and sweet mango are tossed in a mustard dressing flavored with shallots, garlic, and thyme. A perfect light, healthy summer lunch.
The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers.
These impressive little nibbles are a snap once you learn that the trick to really thin crackers, which is passing the dough through a pasta machine.
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