Red Snapper, Veracruz Style

Name: Red Snapper, Veracruz Style
Yield: Makes 6 servings
Ingredients: 1 28-ounce can diced tomatoes in juice, well drained, juices reserved; 1/4 cup extra-virgin olive oil; 1/4 cup finely chopped white onion; 3 large garlic cloves, chopped; 3 small bay leaves; 2 tablespoons chopped fresh parsley; 1 teaspoon dried Mexican oregano; 1/4 cup chopped pitted green olives; 2 tablespoons raisins; 2 tablespoons drained capers; 6 4- to 5-ounce red snapper fillets; 3 pickled jalapeño chiles, halved lengthwise

Huachinango a la Veracruzana In a traditional Veracruzan household, you would find papas cambray (roasted tiny white potatoes) and a bowl of savory white rice served alongside.

August 20, 2004

Image may contain Glass Drink Beverage Alcohol Wine and Wine Glass

Red Snapper, Veracruz StyleMark Thomas

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.