Upgrade the crab roll that you know and love from a seaside shack with this recipe, which combines crabmeat with a vibrant avocado mayo.
WHO: meganvt01 is an attorney in Annapolis who loves to cook with local seafood and produce whenever possible.HOW: Like the best seafood rolls, less is more here: just puree the mayo, chop the vegetables, and fold it all together. Don't skip the butter lettuce during assembly!
WHY WE LOVE IT: We admire meganvt01's scrappiness -- when you move and lobster stops being local, just sub in the local seafood! —The Editors
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Bacon and Egg Salad Sandwich with Dukkah and Peppery Greens Recipe on Food52My favorite summer sandwich, the classic egg salad, just got a whole lot better. A few months ago, I stumbled on Arabella Boxer’s “The Spice Book.” In it I discovered the most marvelous spice, seed and nut blend, called “dukkah,” as well as Ms. Boxer’s excellent recommendation to eat it with eggs. I’ve been hooked, and I mean really hooked, ever since. This recipe is for a basic egg salad, which I make using my homemade garlic and mustard aioli. (If you don't have the time, or just don't feel like making aioli, don't worry - a good mayo will do just fine.) A fat pinch of dukkah and a small handful of peppery watercress or arugula utterly transform it. Or just use whatever greens you have on hand. Vegetarians take note - this is a killer sandwich without the bacon. Either way, enjoy!! ;o)
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Bocadillo El Camino: Spanish Omelet Sandwich To Go Recipe on Food52My go-to road trip sandwich when I visit Spain is the ubiquitous and satisfying Spanish omelet (also known as tortilla española) on a sweet baguette. It's cheap, fast, tasty, and ever so Spanish. This sandwich has trekked with me on many a train trip, plane ride, and afternoon in the park. In Spain, it usually doesn't come with the addition of allioli (the Catalonian version of aioli), and since it potentially won't travel well on longer trips, feel free to leave it off; if you like instead, lightly rub the cut side of bread with the cut side of a clove of garlic for an extra kick. For a fun flourish, add some Manchego cheese or a slice of dry Spanish ham like jamón serrano; what they lack in tradition they will make up for deliciousness. I use a method of par-cooking the potatoes in the microwave because I have zero patience for how long they take in the pan when they go in raw, and I feel like I get more consistently cooked potatoes when I par-cook them first (I use this method for homefries, too). If you have more patience than I do, feel free to skip the microwave step, and plan to cook the potatoes longer in the pan. Also, you have a lot of leeway with the amount of potato and egg you use; if you want a less dense omelet, use less potato and add more egg. The cream is optional and will give the omelet a little extra bounce. I don't go out of my way to buy cream, though, and only use it if I happen to have some in the fridge. Lastly, I finish my tortilla off in the oven, which again is not traditional, but I just find that it works more consistently for me. If you want to go the 'real' route, finish the tortilla on the stovetop, sliding it out and flipping it (with the aid of a plate) a little past mid-way to cook from both the top and bottom.
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Curried Chickpea Sandwich Recipe on Food52Before I became a vegetarian, I was absolutely obsessed with a curried tuna sandwich from a local bakery. This is -- in my opinion -- a better version of that sandwich. Curry and avocado make for a delicious combination, and the chickpeas provide structure to the whole dish.
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Pesto Pasta With Green Beans & Potatoes From Nancy Harmon Jenkins Recipe on Food52As Nancy Harmon Jenkins wrote about this pesto pasta in the New York Times in 1997, 'The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make, especially now that pesto is made with a food processor instead of a mortar and pestle.' (Although Jenkins would also like us to try pesto made by hand just once, to experience the silky texture.) In this traditional pesto pasta from the Liguria region of Italy, all of the vegetables cook along with the pasta in one pot. This shortcut is both faster than cooking the vegetables separately and makes the pasta taste better, too, as the noodles absorb some of the flavor from the vegetables as they cook. This is commonly done in Italy with all kinds of vegetables, especially greens, including tenerumi (the young leaves of a Sicilian squash) and frequently broccoli rabe. The vegetables may cook slightly differently each time you make this dish, but that’s part of the beauty of it. Rely on your gut and your own personal tastes—if you like your green beans very crisp (or they’re looking very thin and tender), add them a bit later, and so forth. Adapted slightly from The New York Times (September 17, 1997).
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No-Churn Butter Pecan Ice Cream Recipe on Food52This week’s Big Little Recipe is a fuss-free take on a summertime favorite.
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Peperonata (Red Pepper Stew) Recipe on Food52Some make their peperonata by first cooking the onion and tomatoes into a sauce, then adding the peppers at the end, while others cook the onion and peppers first, finishing with the tomatoes. Roman writer Ada Boni has a recipe from her 1929 cookbook 'Il Talismano della Felicità' (“The Talisman of Happiness,” which was published in a very abridged version in English as 'The Talisman') where the peppers, onions, and peeled and seeded tomatoes all go into the pot at the same time and are doused with some olive oil and salt, placed on a very low heat, and covered for an hour so that the whole thing slowly, slowly stews together. Right at the end, a glass of vinegar goes over the top and it's ready. I love the ease of her method: Pop it all in and let it cook slowly and steadily on its own. And because I love the sweetness of peppers too much, I don't add vinegar. But feel free to adjust as you please.
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