An achiote rub is the classic Yucatan way of marinating fish. I tasted this rub for the first time in Isla Mujeres in the early 1970s, when you could still live on the beach in a palapa and hammock, eat great seafood, and drink cold beers for a few dollars per day. The fishermen would rub fish with an achiote-citrus paste and grill them on the beach over fires made from coconut husks. When I worked at Chez Panisse in the late 1970s, I duplicated this rub from my taste memory for some of their famous garlic festivals. The light citrus flavors of the achiote paste are a beautiful contrast to the oily texture of the swordfish. If you don’t have swordfish, use another meaty ocean fish such as wahoo or mahi mahi.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.