When it’s in season, Swiss chard has lovely colourful stems, but many people assume that these should be discarded. Newsflash: They’re perfectly edible, just like spinach stems or beet tops, which can be eaten raw in a salad. Swiss chard stems, which are less bitter than the leaves, can be used just as you would celery stalks.
Рубрика: Vegetables
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Chicken and Cauliflower Macaroni and Cheese
Our recipes are created to make your life easier. They’re designed to be simple, accessible and, most importantly, to share the pleasures and rewards of cooking. Once in a while, we like to go all fancy-pants with a recipe, but for the most part, everything in our magazine is made to be uncomplicated. We want you to be able to find the ingredients at your local store, not have you running all over town trying to plan dinner. In addition to its easy-to-find ingredients list, this chicken and cauliflower macaroni and cheese recipe can be thrown together in one pan. Now how do you like them noodles?
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Torta de Milanesa con Frijoles y Aguacate (Breaded Beef Sandwich with Refried Black Beans and Avocado)
A Mexican street-food mainstay, tortas are generously stuffed sandwiches that come in many variations, with one thing in common: They’re bursting with meat and veggies. Ours spills over with thin slices of breaded steak—inspired by Milanese veal cutlets—and frijoles, a black bean paste that’s commonly used in many dishes, not to mention juicy tomatoes, diced avocado and smokey chipotle sauce. You can also serve up tortas in the morning—breakfast burrito who?
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Elotes a la Parrilla (Grilled Corn on the Cob)
We may not eat quite as much corn as our friends to the south, for whom it’s a major food staple, but the golden grain still holds a precious place on our plates—every year, we eagerly await corn-on-the-cob season with bated (and buttered) breath. After charring our cobs for a quick 10 minutes on the BBQ, we smeared them in a delectable mix of sour cream, mayo, garlic, chili and cilantro. We dare you to eat just one.
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Chiles en Nogada (Stuffed Peppers with Walnut Sauce)
Warning: This salty-sweet recipe is dangerously addictive. Symbolizing the country’s independence from Spain in 1821, this dish stands out with the colours of the Mexican flag: a bright green pepper stuffed with a mix of ground pork, spices and fruits (including banana!), drizzled with a rich sour cream and walnut sauce and topped with juicy red pomegranate seeds. It remains a special-occasion staple to this day, especially in the fall, when walnuts are picked fresh; and though it may be a little elaborate to prepare, one bite of this staff favourite will convince you it was time well spent.
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Tostadas de Pescado (Fish Tostadas)
Talk about the real deal: This delicious fish dish boasts a bunch of Mexican staples, starting with the crispy corn tortillas that serve as a base for this mountain of fresh toppings. The cilantro-lime-pepper trifecta is a classic, as is the crema, or sour cream. And while there are a million salsa recipes out there (including a number on our website), we serve this delectable haddock with a kicker of a salsa verde—as bright and as green as the tomatillos it’s made with.
