We're in love with the fish taco. They're quick to make, crunchy and satisfying to eat at any time of the year. And the variations are endless: What type of seafood to use? Grilled, or fried or roasted? With corn or wheat tortillas? Then there's the sauces and slaws -- everyone can customize their taco just so. Use our recipes as a starting point for your dinnertime adventures.
When you have a box of store-bought (or homemade!) puff pastry dough in the freezer, you’ve got the makings of dozens of crowd-pleasing appetizers at the ready, including tarts, turnovers, baked Brie, cheese straws, pigs in a blanket, and more.
These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy -- and addictive -- appetizer. Counter the heat by washing them down with a refreshing Mexican beer.
This recipe rebuilds the salad, reimagining it as crostini: Parmesan and dressed escarole (in place of romaine) are piled on top of white anchovies, which are cured in vinegar and oil and have a mild flavor.
Too often cream cheese is thought of as a breakfast spread when actually it's a super-versatile ingredient that stars in all manner of delicious appetizers. These are the recipes your next party needs.
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture. Combined with bright aromatics, these dishes are cool, light, and simple to make. Fresh fish is key to ceviche; ask for the best at your fish market.