August 2, 1989 |
When pesto - that pungent combination of basil, garlic, pine nuts, Parmesan cheese and olive oil - was introduced, fresh basil was about as common as a rare steak. Cooks in the know had herb gardens where they grew enough basil to supply half the world's Italian restaurants, and everyone else was envious. Now basil is available year-round in most supermarkets. (It must even have replaced the African violet as the most popular house plant by now.) So to put a fresh slant on what's become a summer perennial, substitute cilantro for basil in the usual pesto recipe.
July 2, 2000 |
In my 25 years in the food business, I have seen a huge change of public opinion on cilantro, the green, lacy leaves and stems of the coriander plant. At one time, I couldn't serve it because customers had extreme aversions to this odiferous plant. Thanks to the area's immigrants from places such as China, Korea, Vietnam, Thailand, Mexico, Central America, Puerto Rico, Haiti and India, we're all getting into cilantro big time. It may be an acquired taste, but once acquired, you can expect regular cravings for this funky favorite.
December 7, 1994 |
Thailand is a country of amazing diversity. No single phrase quite conjures up the melange of big-city bustle, the beauty of the countryside, the warmth and gentleness of the people, the magnificence of the palaces and temples - and the intense excitement of the food. Like most countries, Thailand has two levels of cookery - elegant and everyday. The different regions also have their own distinctive cuisines, though all have a common thread. Bangkok is one of the great eating cities of the world.
September 3, 2010 |
Cilantro is to Mexican food what fuel is to a race car. It has become the factor I use to grade Mexican restaurants, and woe to the grocery store that fails to stock fresh cilantro for my own fajitas and pico de gallo. As a further testament to the zest cilantro provides, it is also known as Chinese parsley and is used in Middle Eastern and Asian cuisine. The mildly narcotic seed, known as coriander, is popular in pickles, liqueurs, curries, and ratatouille. The root is added to curries, and the stems go in beans and soups.
August 5, 2016
Makes 4 servings 1/4 cup olive oil 1/2 cup water 7 tablespoons fresh lime juice (from 3 or 4 limes) 1 clove garlic 1/4 packed cup coarsely chopped cilantro leaves and upper parts of stems, plus 1 tablespoon for optional garnish 1 packed tablespoon fresh dill, coarsely chopped, plus 1 teaspoon for optional garnish Flesh of 1 large, ripe avocado, cut into chunks 11/4 teaspoons kosher or sea salt 1/4 teaspoon freshly...
July 1, 2010
Baba Ghanoush . . . 4 Chicken With Lime and Cilantro . . . 4 Fennel and Radiccio Salad . . . 2 French Potato Salad . . . 2 Steak and Portobello Sandwich . . . 3
September 20, 2007 |
The secret to Puerto Rican cuisine is the distinctive sofrito . The Puerto Rican version is made with culantro (saw-leaf coriander, a relative of cilantro) and ajies dulces , sweet cooking peppers. This recipe is adapted from from Joel Rodriguez, executive chef at San Juan's Ajili Mojili, celebrated for serving authentic Puerto Rican cuisine, " cocina criolla . " Puerto Rican-Style Chicken and Rice Makes 2 servings. 1. Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed.
December 31, 2015 |
Serves 4. 4 teaspoons olive oil 1 onion, finely chopped Sea salt 14 ounces lean ground grass-fed beef 4 tablespoons chipotle sauce 28-ounce can chopped tomatoes 1 large handful cilantro, coarsley chopped, plus extra to serve Freshly ground black pepper 4 free-range eggs 1 jalapeno chili, thinly sliced 1. Heat the oil in a large, wide saucepan or deep skillet over medium-high heat. Add the onion and a pinch of salt. Cook, stirring often, for 3 to 4 minutes or until soft.
June 13, 2001 |
A samosa is a fried dumpling filled with meat or veggies (or both) that in India is traditionally sold by street vendors. At Mirchi, a Mexican and Indian restaurant at 236 South St., tradition mixes with nontradition as owner Satish "Sherman" Sharma incorporates the potato samosa into his specially designed sandwich. Served on freshly baked Indian bread known as Tandoori naan, this sandwich is stuffed with veggies, potatoes, spices and herbs such as cumin, cilantro and fenugreek leaves.
April 17, 1994 |
Rice, beans and chorizo usually add up to a delicious, long-simmering stew or soup. However, the mix is also excellent when served cold as a salad. The base of this salad is chorizo, the spicy Mexican sausage. Other uncooked spicy sausage, crumbled into small pieces, can be substituted. The key to success when using sausage is to cook it thoroughly and drain it completely before mixing it into the other ingredients. Otherwise, it will be greasy and unpalatable. Complete the Tex-Mex accent of this entree by adding cilantro, scallions and sweet red peppers.