Main Dishes

A unique, yet simple, dish -- it’s just spiced roast chicken with dressed potatoes. But it is satisfying on every level.

This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.

In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.

This poke is a riff on the particularly irresistible li hing–dusted pineapple, swapping out the li hing with the more widely available Japanese plum paste umeboshi, and adding a touch of heat with shichimi togarashi, a citrusy chili spice blend.

This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.

Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.

Roast four salmon fillets and saute some spinach, it's as simple-and almost as quick-as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.

Ingredients

Ingredients