There's nothing better than hot dogs, corn on the cob, and watermelon for the Fourth. But if you're in search of an adventure and a more creative way to celebrate, might I suggest scoping out the country's regional food scene? Whether you're in Cincinnati or Central Texas, the United States of America is a veritable chest of gastronomic treasures just waiting to be discovered. A few of my favorite local specialties are right this way.
The weather, I promised myself I would not talk about the weather.
But forget it man, this is Minnesota, and we talk about the weather. So here it is: It rained ice last night, as John and I were on our way from not one but two fabulous dinners.
See how she conquered the cold with fish tacos (recipe included!) when you keep reading.
Although many people hear the words "fish tacos" and immediately think of the Baja-style fried variation, I prefer fresh fish tacos. Normally I use a firm, flaky white fish, but when I found this recipe that employed salmon, I knew I had to make it. Since the salmon cooks quickly in a saute pan, it's easy enough to serve on a weeknight. Don't skip the toppings, the cabbage adds a wonderful crunch and the apple-cucumber slaw is juicy and cooling. They're both a nice counter balance to the spicy chipotle-rubbed salmon. There's nothing more to say, but this dish is a winner, so make it! Here's the preparation method.
Inspired by the delicious grilled halibut tacos we recently made camping, we decided to re-create the meal at home. We topped simply seasoned tilapia with a deconstructed salsa — fresh peaches, mangos, tomatoes, onions, cilantro, avocado, and lime — and enjoyed them out on our sunny deck with good friends. They were amazing!
While I'm a huge fan of the Baja-style fish taco, with crispy fried fish and a soft corn shell, when I make Mexican seafood dishes at home, I prefer not to fry the fish. Instead, I broil or bake it. This recipe is a perfect example of that simple technique. It tops crunchy tostada shells with broiled tilapia, shredded cabbage, and a chili lime cream. The resulting meal, which tastes healthy and fresh, is full of textures and flavor. To make this for your family, get the recipe.
- Padma Lakshmi's unborn baby will have an Indian name.
- Padma Lakshmi's unborn baby will have an Indian name. — Eater
- Learn how to make a veggie stir-fry. — Chow
- How delicious does almond butterscotch toffee sound? — Hostess With the Mostess
- Help send food to Haiti. — The Epi-Log
- A roundup of Southern California's fish taco chains. — Serious Eats
- The Food Network has announced a new show that follows the private chefs of Beverly Hills. — Grub Street NY
- Take a journey on the trail of Spain's Ibérican hams. — New York Times
Happy Mexican Independence Day! Although many Americans confuse Cinco de Mayo with Mexico's independence, it's actually celebrated on Sept. 16. To commemorate the occasion, how about offering your family these quick yet delicious shrimp tacos? Served on warm soft tortillas with a simple sour cream-cumin sauce, these shrimp are plump and succulent. Although the recipe requires that you grill the shrimp, it also explains how to cook them under the broiler. If you have extra time on your hands, consider making a homemade Mexican fiesta complete with pico de gallo, guacamole, and salsa. Get the uncomplicated shrimp taco recipe now.
Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.
Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more
Looking for a way to brighten up January's cold Winter evenings? How about spicy fish tacos with a tropical salsa?! The fish, in this case it's red snapper, is grilled instead of fried, making for a taco that is healthier and more fresh than its street food counterpart. The salsa is a mix of sweet mangoes, crunchy red onion, and hot serrano chiles. Serve with tortilla chips, guacamole, and cold beer for a meal perfect to enjoy while watching this weekend's NFL playoffs. To check out the scrumptious recipe, read more
Over the weekend, my dad made a big batch of coleslaw. Since he's going on vacation, he loaded me up with the leftovers. I've always loved the crunch of coleslaw on fish tacos, so I translated the concept of fish tacos into nachos. The final result was a delicious, bite-sized fish taco. I topped baked wheat tortillas with gruyere cheese, a creamy guacamole, and fresh fish. The coleslaw and jewel-like, chopped tomatoes finished off the nachos. A squeeze of lime juice is the must-have garnish. To look at the recipes, read more