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SIMPLE ASIAN TOMATO SALAD
Serves 4 as a side dish, 2 as a light lunch 2½ tablespoons fresh lime juice 1 tablespoon fish sauce 1 tablespoon vegetable oil 2½ teaspoons sugar 1 pound ripe cherry tomatoes, large tomatoes halved or...
View ArticleANY-TIME QUICHE
Quiche is one of those one-recipe-fits-all dishes. It can be served at breakfast, lunch or dinner, and no one would bat an eye like he or she might if you served, say, a meatloaf at breakfast. This...
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PLANTAIN-AND-PEPPER-STUFFED FLANK STEAK WITH CREAMY BLACK BEAN PURÉE
Matt Sargent uses a classic restaurant technique to get the smoothest, silkiest black bean purée. After running the cooked beans through the food processor he passes them through a fine-mesh sieve. I...
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PORK AND APRICOT TAMALES
“Tamales are a lot of work,” admits Matt Sargent. But they are so worth it, especially since they freeze well. Matt suggests taking a rainy day to make the tamales. Once you get into the rhythm, the...
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ROASTED SQUASH SOUP WITH HOMINY AND CRISPY SERRANO HAM
Use any squash you like to make this soup. Matt used a Butternut squash for the Latin Phantom Dinner. Blue Hubbard and Kabocha will also work. You can find canned hominy in most supermarkets. Serves 5...
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