Good morning! One of the many joys of being a reporter for The New York Times Food section is the opportunity to venture into restaurant kitchens, learning how chefs prepare dishes we love and then recreating them at home.
Recently, Eric Kim had the chance to visit Ensenada, a restaurant in Brooklyn, where he learned from chef Luis Herrera. Kim wrote about his experience and shared an adaptation of Herrera’s recipe for fish tacos al pastor (pictured above). It’s a fantastic meal for tonight, featuring grilled buttery white-fleshed fish as a substitute for traditional pork. The dish is flavored with a complex adobo, accompanied by pineapple pico de gallo, and served with warm corn tortillas.
Featured Recipe
Fish Tacos al Pastor
Eric describes the adobo as incredibly flavorful, with notes of raisins and warm spices. It requires some time to make, so be sure to start right after you return from the market. When it’s time for dinner, set up a spread with the dressed fish on a platter, warm tortillas wrapped in a dish towel, lime wedges in a bowl, and pineapple pico in another. Let everyone enjoy this Sunday dinner!
Now, onto the rest of the week…
Monday
I adore salads where the greens are balanced with other ingredients, and Lidey Heuck’s chopped salad with chickpeas, feta, and avocado fits the bill. It offers a perfect blend of olives, capers, cucumbers, and more. Don’t be afraid to customize it with radishes, cherry tomatoes, or diced onions!
Tuesday
Lidey offers an elegant twist to the classic tuna melt in her recipe, featuring chopped cornichons, whole-grain mustard, dill, and sharp Cheddar. This handheld meal can also be enjoyed open-faced under the broiler with a knife and fork.
Wednesday
For a quick weeknight meal, try my sheet-pan recipe for tofu and green beans with chile crisp. It combines a block of tofu, green beans, and my favorite chile crisp for a flavorful dish. One reader even called it the best tofu they’ve ever had!
Thursday
Indulge in Pierre Franey’s recipe for linguine with lemon sauce, a delightful combination of pasta, lemon, butter, heavy cream, and Parmesan. It’s a simple yet exquisite dish that is sure to become a dinner favorite.
Friday
Kick off the weekend with Naz Deravian’s recipe for shish kebab. Whether you choose lamb or beef, marinate the meat overnight to infuse it with flavors of Aleppo pepper, paprika, and cumin. It’s a fantastic dish to savor.
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Denial of responsibility! Vigour Times is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
