30-plus restaurants for Thanksgiving dinner in metro Phoenix
Peanut Butter Obsession: 27 Mouthwatering Recipes To Satisfy Your Cravings
Peanut butter is a beloved pantry item, and we use it in both savory and sweet recipes. Peanut butter cookies? Several, recipes, of course, and we also have Peanut Lime Sauce, Singapore Chicken Satay, energy balls, smoothies and so much more. Don't miss the PB&J Cream Cheese Brownies. All low FODMAP and gluten-free! Gado Gado […]
25 Terrific Tuna Recipes, From Casual To Elegant
Tuna is a wonderful foundation for a host of tasty appetizers, sandwiches, salads, and entrées. At its simplest, jarred or canned tuna is a great pantry staple that lends itself to easy-to-pull-together dishes like tuna melts and Spanish-style pasta salad. Succulent tuna steaks are perfect for searing; sushi-grade steaks make for excellent raw preparations such as tartare and tiradito. Whether you're looking for a new lunch idea or planning a party menu, you're sure to find a winning recipe within this collection of delicious tuna dishes.
01 of 25
Italian Tuna SaladFrederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman
This bright, balanced Roman-style tuna salad combines oil-packed jarred tuna, sun-dried tomatoes, red onions, juicy Castelvetrano olives, and celery, all tossed in a lemony honey-mustard dressing. This recipe is a perfect example of how a handful of pantry ingredients can become a meal that sings. It all comes together in 20 minutes.
02 of 25
Tuna Tartare with Ginger Oil, Wasabe, and Sesame SeedsMaxwell Cozzi
For his elegant, ultraflavorful tuna tartare, chef Eric Ripert infuses oil with ginger, then combines it with diced sushi-grade tuna, cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice. It's topped with tomato, more lemon juice and cilantro, and an extra drizzle of ginger oil, then served with potato chips.
03 of 25
Tuna Tiradito with Ají Amarillo Leche de Tigre Greg DuPreeTiradito is a raw fish preparation that features sashimi-style cuts topped with an acidic, flavorful sauce right before serving. It's a style of ceviche that's arisen thanks to the presence of Japanese immigrants in Peru, who have influenced Peruvian cuisine over the centuries. In this version, raw sashimi-grade tuna is draped in a sauce of lemon juice, orange juice, chiles, and ají amarillo chiles.
04 of 25
Tuna-Avocado Ceviche with Salsa Macha Jen CauseySalsa macha stops you in your tracks as soon as you taste it. It's olive oil. It's toasted smoky chiles. It's toasted nuts and seeds. It's fried garlic. The sum of all these delicious parts is a crunchy salsa that tastes amazing on pretty much anything it touches. When you add a couple of spoonfuls to cubed raw fish, salsa macha is a game changer that transforms an everyday ceviche into an extraordinary dish.
05 of 25
Seared Tuna with Soy and Red Chiles Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina DaleySoy sauce, sesame oil, scallion, garlic, and dried chiles are combined with chicken stock to make an intense and delicious sauce for the seared tuna. Sautéed spinach or broccoli rabe tossed with a touch of soy sauce and a sprinkling of sesame seeds would be a delicious accompaniment.
06 of 25
Tuna Croquettes Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine KeelyThese irresistibly crispy bites transform a grazing board into a hearty supper; a drizzle of honey takes them over the top. Begin frying the breaded croquettes immediately after removing them from the freezer to help them hold their shape.
07 of 25
Tuna Melts with Pickled Chicories Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine KeelyPickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats.
08 of 25
Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia PursellSpanish pantry staples like mildly spicy and sweet piparra peppers and tangy sherry vinegar bring bold flavor to this hearty pasta salad from 2015 F&W Best New Chef Katie Button. "I love this pasta salad because it incorporates fresh summer ingredients, like tomatoes and herbs, with staples I already have on hand in the pantry," she says. "It's a perfect low-cook dish that you can make ahead in large batches and eat all week; it keeps getting better with time."
09 of 25
Seared Tuna Tiradito Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina KattelsonChef Stephanie Izard channels her love of Peruvian cuisine to deliver inspired takes on traditional ceviche and tiradito. At Cabra, Izard dresses raw sushi-grade tuna steak with a creamy Kewpie mayonnaise-laced sauce, thinned with lime and orange juices and studded with spicy serrano chiles. For a twist, try giving the tuna a quick sear in a screaming-hot skillet to add another layer of complexity to the dish.
10 of 25
Poached Tuna with Kumquats and Jalapeño © John KernickThis incredibly quick and easy dish from New Orleans chef Donald Link's Down South cookbook features tuna steaks poached until rare in a bright, buttery sauce that's infused with tangy lime and kumquats, spicy jalapeños, and fresh mint.
11 of 25
Sorghum and Albacore Tuna Salad with Preserved Lemon Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia PursellSorghum adds a pleasantly chewy bite to this simple salad from Roxana Jullapat, the co-owner and baker of Los Angeles restaurant Friends & Family. If you're going to use sorghum grains as a salad base, she advises, presoak the sorghum for at least 8 hours to get the best texture, wash the grains before cooking to remove extra starch, and cook them with abundant water, like pasta.
12 of 25
Tuna Burgers with Ginger-Lemon Mayonnaise © Tina RuppCilantro, ginger, and soy sauce are mixed with sushi-grade tuna for these bright, fresh fish burgers from grill expert Steven Raichlen. Use sushi-quality tuna for these burgers, so you can serve them medium rare. The cucumber salad and the ginger-lemon mayonnaise keep the flavors in this burger light.
13 of 25
Sesame-Crusted Tuna with Ginger Cream © Quentin BaconHosea Rosenberg created this quickly seared tuna recipe in 2001, when he was head chef at Boulder's Dandelion restaurant. It immediately became his dad's favorite dish. He spikes the ginger cream with spicy sriracha.
14 of 25
Spicy Tuna Sushi "Biscotti" Victor ProtasioAt Sushi Note in Sherman Oaks, California, chef Kiminobu Saito offers wine-friendly bites like sushi biscotti, crispy thin cakes of fried sushi rice with toppings like spicy tuna or miso-basted eggplant.
15 of 25
Seared Tuna Steaks with Citrusy Soy Sauce © Con PoulosA former Greek philosophy professor, Abe Schoener of The Scholium Project in Suisun Valley, California, has a cult following for his experimental methods. One of Schoener's famous wines is The Prince in His Caves, a Sauvignon Blanc he ferments on its skins, then ages in oak. Former wine director John Locke thinks the luscious, funky wine is best with funky flavors, like in the citrusy soy sauce here.
16 of 25
Mustard-Seared Tuna with Shallot Cream © Hector SanchezWhen he was cooking at Ten Minutes by Tractor, Australian chef Stuart Bell's French-inflected dishes showcased the Mornington winery's stellar Chardonnays and Pinot Noirs. Here, Dijon mustard gives a nod to Burgundy, while the eggplant-olive relish references Provence.
17 of 25
Atún Encebollado (Tuna Smothered in Onions) Abby Hocking / Food & WineDespite its 3,000-year history of catching wild bluefin tuna, Spain's tuna culture has largely been limited to canned and salted tuna products. This luscious dish, a staple of southern Spain, is one of the exceptions.
18 of 25
Empanadillas Gallegas Whitney AndersonChef Katie Button's handheld versions of empanada Gallega, the large savory pie from Galicia, Spain, are stuffed with tuna, hard-boiled eggs, and chopped olives.
19 of 25
Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu © David MaloshThis recipe by star chef Emeril Lagasse is from the 2007 Food & Wine Classic in Aspen.
20 of 25
Creamy Tuna Noodle Cazuela © Johnny MillerJarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original.
21 of 25
Seared Tuna with Chimichurri Sauce and Greens © Tina RuppHere, chef Eric Ripert serves this thinly sliced tuna alongside mounds of mesclun, both dressed with chimichurri sauce.
22 of 25
Tuna Tacos with Onions © Rick LewChef Aarón Sanchez makes a quick, vinegary, super-crunchy red onion pickle to accompany his fresh tuna tacos. It's lovely with the warm, soft tortillas. To bump up the flavors of the tacos even more, he adds a dash of hot sauce and a healthy squirt of fresh lime juice.
23 of 25
Grilled Tuna with Fried Manchego © Tina RuppChef Jose Garces serves seared tuna alongside deep-fried cheese croquettes. For this easy version, we skip the croquettes and instead just bread and pan-fry small slices of Manchego cheese until crisp on the outside and oozing on the inside.
24 of 25
Fresh Tuna Salad with Avocado © Frances JanischNan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend Paul Bertolli, the former chef at Oliveto's in nearby Oakland. McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini.
25 of 25
Butter Bean, Tuna, and Celery Salad © Antonis AchilleosBig, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.
Thanks for your feedback!
15 Passover Recipes For A Delicious Seder
With Passover just around the corner, we've gathered some of our best Passover recipes to fill your Seder table, for both your Seder plate and the meal that follows. There are traditional recipes like Haroset and Jacques Pépin's Chicken Liver Pâté, as well as a stunning Matzo Ball Soup that gets a springy touch with the addition of seasonal herbs and edible flowers. Brisket's on the lineup, as is Chicken, Potatoes, and Leeks with Pine Nut Gremolata for a few impressive main course options. Looking for dessert? How about a boozy Chocolate-Hazelnut Matzo Cake to wrap up the meal? Read on for these recipes and more to make for Passover.
Please note: Some of these recipes call for dairy, flour, and other ingredients that more observant households avoid during Passover. Review each recipe and make substitutions or omissions where applicable, using kosher wine, pareve margarine, and matzo meal as you prefer.
01 of 15
Matzo with Horseradish Butter Christopher TestaniChef Hillary Sterling makes a blistered wood-oven-baked matzo with Horseradish Butter (swap in pareve margarine instead of unsalted butter if you wish). These crispy, golden brown, bubbly homemade matzo may not conform to the most stringent religious standards, but they definitely beat store-bought. Crumble leftovers over soup, or use them to whip up Ruth Reichl's Matzo Brei.
02 of 15
Haroset Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali RameeHaroset, a condiment made with fruits and nuts, is traditionally served with matzo during the Passover Seder to represent the mortar enslaved Jews used to build the pyramids. Though the ingredients vary depending on the region from which it evolved, it can be made with dried fruit, nuts, and seeds, as well as fresh fruit like apples and pomegranate seeds, plus a little sweet wine and honey. This version is inspired by Ashkenazi traditions and made with fresh apples, walnuts, sweet wine, honey, and cinnamon. Leftovers would be delicious mixed into your morning yogurt.
03 of 15
Shaved Beet and Carrot Salad With Citrus-Scallion Dressing Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom DriverThis gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Crisp arugula serves as the base for this bright, earthy salad. Topped with nutty almonds and a citrus-scallion dressing balanced with honey, this salad is special enough to serve at a holiday meal (Koenig includes it on her table for Passover, alongside her Chicken, Potatoes, and Leeks with Pine Nut Gremolata) but it is just as delicious as a quick, light lunch.
04 of 15
Brisket with Apricots and Prunes © Christina HolmesFor extra-tender brisket, cookbook author Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to prevent it from drying out while it roasts. To get a head-start on holiday cooking, you can make this brisket a few days in advance — cool it to room temperature and refrigerate it in its sauce for up to five days. When it's time to serve, gently reheat the brisket either in a 350-degree oven or on the stovetop.
05 of 15
Confit Kugel Wedges Christopher TestaniAt Vic's, Hillary Sterling leaned on high-quality schmaltz to crisp up these kugel wedges; we opted for rich duck fat which is easier to source. A drizzle of vincotto, made from simmered grape must that's aged in oak barrels, punctuates the rich kugel with its sweet and tangy bite. If you like, do as Sterling does, and serve them with Saffron-Soaked Golden Raisins and Vic's Chicken Liver Mousse or our Kosher Chicken Liver Mousse. This recipe gives you the option to either use white rice flour, or substitute in some finely ground matzo meal if avoiding rice.
06 of 15
Gefilte Fish Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina DaleyGefilte Fish is a dish made from a poached seasoned ground fish and served as an appetizer in Ashkenazi Jewish households, most traditionally during Passover. This recipe starts with a whole whitefish, turning the fillets into flavorful gefilte fish, and the trimmings into stock. You can find whole whitefish at some supermarkets and delis, and can ask your fishmonger to grind the fish for you at the store — just make sure to ask them to reserve the bones, head, skin, etc. For making stock.
07 of 15
Herb Garden Matzo Ball Soup Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom DriverMatzo ball soup gets a glow-up in this version by cookbook author Leah Koenig, with fresh parsley, dill, chives, and fennel fronds in the matzo balls themselves, plus more herbs, lemon zest, and edible flowers adding color and bright, spring flavors to each finished bowl of soup.
08 of 15
Pomegranate-Lacquered Salmon Photo by Dan Perez / Food Styling and Prop Styling by Nurit KarivA glaze made with a pinch of cayenne, tart pomegranate molasses, cumin, and savory-sweet date syrup gives this gently roasted salmon layers of flavor and a gorgeous bronzed exterior. Choose higher-fat king or Atlantic salmon for best results; if using a skinless fillet, spray the baking sheet with nonstick cooking spray first.
09 of 15
Roasted Carrots Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis2021 F&W Best New Chef Gaby Maeda's method for making these flavorful, buttery roasted carrots starts with briefly cooking whole carrots in an ovenproof skillet over medium-high heat and sautéing them in a little olive oil until they are browned in spots. She then tosses them with butter — sub in pareve margarine here, if keeping kosher — thyme sprigs, and garlic, and seasons them with salt. The carrots are finally briefly roasted in a hot oven, where the high heat creates caramelized edges that add texture to their outsides, while their interior turns soft and creamy, but not mushy. The entire process takes just 20 minutes, and yields fork-tender carrots with satisfying flavor.
10 of 15
Hasselback Potatoes © Christina HolmesA showstopper, these crisp, smoky hasselback potatoes are actually super-easy to make. Once you cut the new fingerling potatoes, drizzle them with a combination of extra-virgin olive oil and pimentón de la Vera, season them with kosher salt and black pepper, and roast them. Then, insert a bay leaf into each potato and roast them again until they're crisp and golden. Discard the bay leaves once done, drizzle with a bit more oil, and you're all set.
11 of 15
Chicken, Potatoes, and Leeks with Pine Nut Gremolata Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom DriverFor the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes, where they render fat and absorb flavor. A quick turn under the broiler imparts a golden finish to the chicken before they're basted in pan juices and dressed with a zippy gremolata made from toasted pine nuts, garlic, and parsley. Cookbook author Leah Koenig loves to serve these during the Passover holiday, but they're a special dinner any night of the year.
12 of 15
Carciofi alla Giudia (Jewish-Style Fried Artichokes)Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
At the heart of Rome's artichoke obsession are carciofi alla giudia, artichokes that are deep-fried until custard-soft inside with leaves as crisp as potato chips. While not as widely known as pasta alla carbonara or cacio e pepe, the golden blossoms are considered one of the city's greatest culinary achievements, and for good reason. Dressed with nothing more than a shower of salt and a squeeze of lemon, they are incomparably delicious.
13 of 15
Chocolate-Hazelnut Matzo CakeVictor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle
This icebox cake layers liqueur-soaked matzo crackers with chocolate ganache and toasted hazelnuts for a Passover-friendly dessert. This recipe comes from Rochelle Cooper of The Duck and the Peach in Washington, D.C. It's a family recipe she used to make with her mother for their Passover Seder, but is a delicious option anytime you want an easy, flavorful, no-bake dessert.
14 of 15
Roast Leg of Lamb with Rosemary and Lavender © Paul CostelloChef and cookbook author Melia Marden's recipe for roasting boneless leg of lamb uses the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. The mixture is rubbed all over the butterflied lamb, which is then rolled, tied, and rubbed with more garlic and herbs. The lamb is then roasted, sliced against the grain, and served with a savory, tart jam made with shallots, Medjool dates, honey, and apple cider vinegar.
15 of 15
Chicken Liver PâtéGreg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
This silky-smooth pâté recipe from Jacques Pépin is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter (or pareve margarine) in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones.
Thanks for your feedback!
30-plus restaurants for Thanksgiving dinner in metro Phoenix
Comments
Post a Comment