In any coastal region where you find limes, you’ll find ceviche, going by one name or another. In Mexico, it’s frequently made with a combination of scallops, shrimp, conch, and octopus (the last two usually precooked to the point of tenderness), and those are all good fish for the mix. If you can find spanking-fresh fillets of your local white fish, you can use that here too, although scallops alone are easy and fabulous. (They’re also the safest shellfish to eat raw, but if the whole thing makes you nervous, see Mock Ceviche, page 35.) If you happen to have a couple of different colors of bell peppers, mix them; it’ll make the dish really sparkle.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.