Squash Runners Wrapped in Prosciutto

07. September 2003 Vegetables + Salads 0
For a short time in the fall, squash runners show up in Chinatown. The Filipino way would be to boil them until tender. Then we dip them in white vinegar mixed with bagoong, or shrimp paste, using our hands and eat them with white rice. Squash runners are nutrituously bitter so the sour and salty ...

Tuna Salad

04. September 2003 Fish, Vegetables + Salads 0
I bought a jar of Calypso tuna in olive oil during one of my visits to Di Palo in Little Italy. It is more expensive that the tuna-in-a-can that you see in the regular supermarket so I was curious to taste the difference. First of all, the olive oil that Calypso uses tastes good on ...

Beef Steak Fajitas

24. August 2003 Beef 0
I adapted this recipe from an issue of Saveur Magazine. The flank is the underside of a cow’s belly. It’s a bit more chewy than the sirloin right above it, but it has a great beefy flavor for a cheap cut of beef. Marinating it for a couple of hours or even overnight makes it ...

Sopas de Nopales, Cactus Soup

08. August 2003 Vegetables + Salads 0
I was walking in the Washington Heights area one Saturday afternoon when I saw cactus pads, or nopales in Spanish, on display in one of the grocery stores. I immediately remembered our trip to Mexico where we had numerous unforgettable meals. In the town of Pochutla in Oaxaca, we ate several times at Lichita Restaurant ...