Smoked Swordfish Tostaditas
Smoked Swordfish TostaditasPeden + Munk
You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.