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Prep tip: Substitute dried cranberries or cherries for the pomegranate seeds for extra convenience. Ingredient tip: One 7-ounce can chipotle peppers in adobo sauce contains eight to ten peppers; you only need 11/2 peppers for this recipe. Use leftovers to add a smoky, spicy element to dressings or sauces (try them puréed into enchilada sauce).
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This recipe was inspired by seafood dishes we encountered in Fujian, China, the source of fragrant oolong tea and many orchard fruits.
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I serve this for breakfast, lunch, and sometimes even dinner—and if we don’t finish it, a slice makes great snacking the next day!
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Surprisingly, a slow cooker works well for some quick dinners, too; its even temperature is ideal for simmering fish. Serving tip: Accompany with brown basmati rice and a salad of chopped kale tossed with feta, walnuts, olive oil, and lemon juice.
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For the best flavor, prepare this recipe about an hour before guests arrive.
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These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh parmesan cheese.
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Mamposteao rice is one of the best ways to enjoy red beans. Sometimes Chef Giovanna adds small diced baked ripe plantains for sweetness.
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Salinas, a coastal town, claims creation of this recipe, and every Puerto Rican restaurant claims to make the best mojito. The traditional mojito preparation uses chicken bouillon cubes and a lot more oil; this lightened version is easy to make, keeps well refrigerated, and tastes marvelous on top of every catch from the sea.
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This filling recipe features a dough made of yucca root instead of corn.