June 14, 2013
Total time: About 45 minutes, plus marinating time for the fish Servings: 4 to 6 Note: This is also good with loup de mer (or branzino) or rockfish. 1 cup dry bread crumbs 2 cloves garlic 2 tablespoons fresh parsley 1/2 teaspoon grated lemon zest 1/3 cup plus 3 tablespoons olive oil, divided 2 (1 1/2-to-2-pound) whole Tai snappers, cleaned Salt Juice of 1 lemon 1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary)
May 14, 2013 |
It's hard to find someone who doesn't appreciate the cute factor of mouse melons. Also known as Mexican gherkins, the fruit of Melothria scabra looks like watermelons shrunk for a dollhouse tea party. Each is the size of a grape, speckled white with green striations. Raw, the mouse melons have the taste and crunch of a fresh cucumber but with a burst of bright sour lemon from the skin. They are conversation pieces when used in salads, stir-fries, desserts or martinis. And they make wonderful bread-and-butter pickles.
May 13, 2013 |
Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with the tomatoes, peppers, eggplants and those other cucurbits, squashes and melons, but among all these, cucumbers are the most like Johnny Depp -- very, very cool. With their refreshing herbaceous flavor and their snappy crunch, cucumbers are exactly what we want to eat right now -- still (they've been cultivated for more than 3,000 years)
April 30, 2013 |
Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a "rambunctious" taste, Parsons wrote, is ideal for this recipe. Yet any salmon filet will do; served with the cucumber salad, this dish is a natural for stress-free entertaining. Active Work Time: 5 minutes * Total Preparation Time: 25 minutes * Easy 1 (3-pound)
April 25, 2013 |
More than 70 people in 18 states have fallen ill because of a salmonella outbreak linked to imported Mexican cucumbers, the Centers for Disease Control and Prevention said Thursday. The agency said 14 people have been hospitalized, and it is working with state health officials to identify other people who may have been infected. The source of the outbreak is thought to be Mexican supplier Daniel Cardenas Izabal and Miracle Greenhouse of Culiacan, Mexico. The cucumbers were distributed by Tricar Sales Inc. of Rio Rico, Ariz., the CDC said.
October 8, 2012 |
Mild yet refreshing, this chilled soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.