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magazine fasteasyfresh mahi mahi in tomato olive sauce
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A steak dinner that’s more about the sauce than the meat.
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Chicken pieces and meaty bits of torn mushrooms beautifully team up in this deeply savory, scallion-studded, easy-to-make stir-fry.
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A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.
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This grilled mahi-mahi recipe is spicy and sweet, thanks to chiles, ginger, and creamy coconut milk.
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Any variety of mushroom will love this glossy, tangy sauce.
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You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
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Layers of ragù and béchamel are all that’s right in this world.
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Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.
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Consumed columnist Matt Duckor, skeptical of white pies with tomatoes, has an epiphany at Roberta's
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We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.
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Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
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Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.
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Restaurateurs Joe and Katy Kindred of Hello, Sailor and Kindred turn a classic tomato pie into a zesty flavor favorite with Tillamook Sharp White Cheddar. They call it "southern fancy pizza-ish deliciousness," and we can't help but agree.
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To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).
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This (almost) no-cook pasta is an ardent love letter to summer’s ripest tomatoes (and your box grater).
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Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy.
Pasta con acchiughe e pomodoro
This is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts.
P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.
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This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
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