Main Course Archive

Pork and Poblano Stew

1 Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides. Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin. Cut away and discard the stem, …

15 Great Meals to Make with Canned Tuna

Do you like canned tuna? Growing up in a “fish on Fridays” home, we were never without canned tuna in the pantry. Even now, if you open up my pantry door, you’ll find a stack of cans on the shelf right next to the cans of sardines and whole peeled tomatoes. It’s just the most perfect food in pinch, when you haven’t had time to shop, …

Mexican Lasagna

1 Brown the ground beef: Heat 2 Tbsp olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 Tbsp of olive oil. Do not stir the meat unnecessarily. …

Salmon with Tomato, Onions, and Capers

Print One of the best ways to prepare salmon is to poach it, in just a little liquid. We often use this “shallow poaching” method with a little white wine and herbs. You can also make a simple sauce and poach the salmon in it, which is what we are doing here with these fillets, cooking them in a sauce of onions, tomatoes, white wine, and capers. Preparing salmon …