- Men in uniform: 25 sports movie hunks
- Fantastic apple recipes for Fall
- See the best hair and makeup from London Fashion Week
- Practical items to add to your baby registry
- Is seafoam green the new black?
- Get inspired by a vintage-themed Autumn wedding
- Watch the trailer for Sam Worthington's Man on a Ledge
- Budget travel: rooms around the world for under $100
- Power brunch: healthy pancake recipes
- Who knew? Beluga whales like music too!
- Netflix alternatives to online streaming
- Justin and Selena spend a romantic day making out on the beach
- PopSugar Chicago: 5 fab food events you must attend!
- Video: Jennifer Garner talks baby names, thongs, and Ben's sweet side
Posts for September 25th 2011
If you're no longer seeing good stone fruit at your market, try making the salsa with ripe mangoes or pineapple instead. The same goes for the fish: any mild white fish, like halibut or cod, will work just as well.
From Susannah Chen
Rockfish With Peach Salsa
1 lb. rockfish fillets
1/4 cup extra-virgin olive oil
1 large, ripe peach, cubed into 1/4-inch pieces
1/2 small onion, finely chopped
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime (about 1 tablespoon)
Lime wedges, for serving (optional)
- Preheat the oven to 425ºF.
- Rub rockfish fillets with salt, pepper, and olive oil, then bake them in the oven for 8-10 minutes, depending on size, or until fish is opaque and can easily be flaked apart with a fork.
- While the fish is baking, prep the salsa: combine peach, onion, cilantro, and lime juice; season with salt and pepper to taste.
- Serve fish topped with peach salsa and a wedge of lime on the side.
ABC's Pan Am starts this Sunday, and I can't wait to watch the series premiere to see if it can captivate audiences just like Mad Men! The show will be an interesting glimpse into yesteryear, and if you're just as fascinated by this period, take a peek at Pan American's Complete Round the World Cookbook, which was first published in 1954.
With the show's premiere fast approaching, it was time to dust off my copy and discover the culinary world according to this airline giant. The book was a collaborative effort with recipes submitted by employees of Pan Am from across the globe. Of course, cuisine in 1954 was a very different place than it is now; I passed on a recipe for chicken enchiladas made with pancakes instead of difficult-to-find tortillas. However, many of the cocktails, like the ones featured here, were rather intriguing.
Before you sit back on Sunday to watch the season premiere, stir up one of Pan Am's very own around-the-world cocktail recipes!