Ingredients
Tilapia filets are halved and marinated while you make the crusty tortilla topping and the quick pickled red onion.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
This is a simple stew that delivers big flavor.
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
Something about the temperature contrast of the hot, salty dog and cold, bracing sauerkraut, and the thick layers of intermingling fat in the form of avocado and mayo, just clicks.
In the vacation resort of my imagination, I’m presented poolside with a cigar box full of salty breakfast sausages rolled up like robustos in golden-brown pancakes, along with a footed tureen of warm maple syrup.
When I was growing up in Bombay, this was a very common lunch dish at our house.
If I ever open a restaurant, this will be one of the top items on my menu.