Caesar salad recipes are a dime a dozen but I crave this one because it’s lighter and crunchier than your standard Caesar. Plus, it’s perfect for the winter when there’s not much in season save cruciferous vegetables.
Ingredients:
2 oil-packed anchovy fillets (optional)
1 garlic clove, sliced
1/4 cup lemon juice
1 1/2 teaspoons Dijon mustard
Salt
2 teaspoons mayonnaise
1/3 cup extra-virgin olive oil
3 tablespoons grated Parmesan, plus more for serving
1 head of broccoli (about 1 pound)
Finely grated lemon zest, for serving
Black pepper, for serving
1. Using the side of a heavy knife, mash anchovies and garlic on a cutting board until a paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and salt to taste. Add mayonnaise and whisk until smooth. Gradually add oil, whisking until emulsified. Stir in grated Parmesan.
2. Trim woody ends from broccoli stems, preserving the stem. Peel thick stems to expose tender inner cores and thinly slice. Cut off florets and break into bite-size pieces. Add to bowl with dressing. Add cabbage, if using, to bowl with broccoli. Toss until broccoli is coated with dressing. Let sit at least 10 minutes.
3. Top salad with more Parmesan, some lemon zest, and pepper.
If Kauai is the island for nature lovers (shoutout to Ishihara Market, my favorite poke) and Oahu is the island for those seeking city and surf (shout out to Hanauma Bay, my favorite beach), then Maui is the family-friendly island. A little something for everyone, which makes sense because that’s where we went with Nishan’s family this winter. Whether you’re two, thirty-five, or seventy, Maui has something to offer. Here’s how we spent our week:
First things first: coconut ice cream at Lappert’s.
What is a trip to Hawaii without the best poke of your life? The tuna was like butter at Eskimo Candy Seafood Market.
If it’s finer dining you’re after but want to do native Hawaiian food justice, go to Lineage. The poi mochi was the standout here.
Crab cake salad at Nalu’s South Shore Grill. Super chill, super fresh.
The requisite shave ice. Five-year-old me was very happy.
The otherworldly Haleakala National Park. My favorite place in Maui — photos don’t do it justice. If you go, be prepared for a hair-raising drive, though.
All that hiking at Haleakala deserves another poke, this time at South Maui Fish Co.
Thank you for sharing your bounty, Hawaii. And the poke. And the shave ice. And the ice cream.
Cashew chicken occupies the same place in my heart as Mongolian beef and chow mein: rarely authentic and yet typically delicious. These are the heavy hitters of Chinese American food, comforting and nostalgic. I’ve adapted this cashew chicken recipe so that it’s pretty healthy: low on oil and high in flavor. Serve this along rice for an easy weeknight meal.
Ingredients:
5 teaspoons soy sauce
3 teaspoons sugar
1 teaspoon ginger juice (squeezed from finely grated peeled ginger)
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
Vegetable oil, for frying
2/3 cup raw cashews
1/3 cup thinly sliced white onion
3 green onions, sliced into 2-inch pieces
Roasted Thai chili powder to taste
1. In a large bowl, combine 4 teaspoons soy sauce, 2 teaspoons sugar, and the ginger juice. Add the chicken and marinate at room temperature for 30 minutes. Drain off any excess sauce that hasn’t been absorbed.
2. Heat a empty wok over high heat, then swirl about 2 teaspoons of oil. Add the cashews and stir-fry until golden brown, about 2 minutes. Drain the cashews on a paper towel. Add the chicken and white onion to the wok and stir-fry until the chicken is cooked through, about 5 minutes. Add the remaining soy sauce, sugar, and the cashews and cook for another two minutes. Add a dash of roasted chili powder and the green onions, cook for another minute, then remove from heat. Serve warm with rice.
Since last year, this batch cocktail has become my new go-to every winter holiday. Easy, refreshing, and not too sweet, it’s a hit with everyone. And even though the holidays are over, it’s still cold and bleary outside, so let’s be real: we need something to hold us over until the skies are sunny again.
Ingredients:
1 cup dark rum
1 cup sweet vermouth
1/2 cup Meyer lemon juice
1/4 cup simple syrup
8 dashes Angostura bitters
1/2 red apple, thinly sliced, plus more for serving
3 strips orange zest, thinly sliced
1 12-ounce bottle French hard cider
1. Combine rum, vermouth, lemon juice, simple syrup, and bitters in a pitcher. Add 1 1/2 cups ice and stir until ice has mostly melted and cocktail is cold. Stir in apple slices and orange zest; gently stir in cider.
2. Divide cocktail among ice-filled glasses and garnish with more apple slices.
Mexico City has no shortage of stellar cafes and every morning (and afternoon), we’d find a new one to try. On our fifth day, we headed to Quentin Cafe as a starting point to spend the day in the Roma neighborhood.
You know what else is in Roma? Parque Mexico, which is probably my favorite park on earth for one very important reason: dogs. So. Many. Dogs. A pack of huskies taking a nap off leash? No big deal. An Afghan hound, a great dane, and a handful of Australian Shepherds taking a jog? Yeah, this is normal. A couple beagles and a golden retriever making friends with a samoyed? This is just par for the course at Parque Mexico. I could spend all day here.
But we had more things to eat so we walked over to Tacos Don Juan for delicious tacos piled high with meat and slathered with avocado and nopales and all manner of fiery, flavorful salsas.
We spent the rest of the afternoon strolling Roma and stopping for a honey croissant at Panaderia Rosetta before heading to the storied Pujol in Condesa.
“Street snacks” to start.
Elotes ahumados. I’ll have 500 more of these, thanks.
Chaytoe squash with spiny lobster pico. A light and fresh palate cleanser.
Softshell crab, cucumber, daikon, and shiso. Okay yeah, I’ll have 500 more of these too please.
Barbacoa ox tonuge, black beans, and cactus.
Mole madre 1739 days, mole nuevo. Infamous.
The mole was served with hoja santa tortillas.
Tamarind sorbet. I would buy this by the gallon if I could.
Coffee tamal, ginger ice cream, and honeycomb.
Without a doubt the best, most ethereal churros I’ve ever tasted.
So yeah, Pujol lives up to the hype. I’m thankful that we were able to experience this meal.
On our last morning in CDMX, we had one last coffee at our favorite Chiquito Cafe and got ready for lunch at Maximo Bistrot Local. Eduardo Garcia is the chef and founder at Maximo Bistrot. Garcia was born in Mexico and raised in the U.S. After he was deported twice, Garcia started his own restaurant in Mexico City, Maximo Bistrot. The restaurant serves another purpose in that it provides a place for deported immigrants like himself, a chance to find work that not only pays the bills but also provides a deep sense of pride. Today, Garcia is considered one of Mexico’s top chefs and runs several restaurants.
Sea urchin tostada. This was my favorite course of the meal and could have happily eaten just this and called it a day.
Roasted beets, fig, and pomegranate.
Pappardelle with ragu.
French toast with berry compote.
And just like that, it was over. I hope to not let another decade pass by before my next trip to Mexico. Anthony Bourdain said it best: Our brother from another mother. A country, with whom, like it or not, we are inexorably, deeply involved, in a close but often uncomfortable embrace. Look at it. It’s beautiful. It has some of the most ravishingly beautiful beaches on earth. Mountains, desert, jungle. Beautiful colonial architecture, a tragic, elegant, violent, ludicrous, heroic, lamentable, heartbreaking history.
