What Mexicans call a cóctel de mariscos is similar to what most Americans think of as a mixed seafood cocktail. Every port city of Mexico, even inland Mexico City, offers them (look for a sign advertising mariscos or shellfish). Mexico has some of the freshest seafood in the world, and definitely some of the spiciest. Look for stands where you can smell the ocean and see the seafood without a blanket of sauce so you can judge freshness by color and aroma. The classic accompaniment is crispy tortilla rounds—either chipotle or corn-flavored (usually found next to the tortilla chips in a Mexican market; saltine crackers are another option). You need the crunchy texture of the fried tortilla against the softer, juicier texture of the seafood—so this works great in a crispy taco shell as I’ve done here.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.