I look forward to mango season, when perfectly ripe, sweet mangoes are easy to find in the markets. Their juicy, tropical flavor adds a refreshing twist to everyday dishes. Tossed into a quick coleslaw, mango brings a touch of natural sweetness and vibrant color, transforming it into a light, satisfying vegetarian salad that¶¶Òőap perfect for a warm evening.

Here are some tips on how to handle a mango. Mangoes continue to ripen after they are picked. Keep them at room temperature until they yield to gentle pressure. To speed up the ripening, place mangoes in a covered bowl or paper bag.

A quick way to cube mango flesh is to place the mango on a cutting board upright with the narrow side facing you. Slice off each side of the mango as close to the seed as possible. Hold the mango half in the palm of your hand skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backwards so that the cubes pop up. Slice the cubes away from the skin.

HELPFUL HINTS:

Ripe peaches can be used instead of mangoes.

Pecans or almonds can be used instead of walnuts.

Any type of onion can be used.

COUNTDOWN:

Prepare and assemble all vegetables in a bowl.

Add the oil.

Add vinegar, sugar and mayonnaise.

SHOPPING LIST:

To buy: 1 ripe mango, 1 bunch scallions, 1 red onion, 1 green bell pepper, 1 bag shredded cabbage, 1 red bell pepper, 1 bag plain unsalted walnuts, 1 bottle canola oil, 1 bottle apple cider vinegar, 1 bottle reduced-fat mayonnaise.

Staples: sugar, salt and black peppercorns.

Mango Coleslaw

Recipe by Linda Gassenheimer

5 cups shredded cabbage

1/4 cup thinly sliced scallions

3/4 cup diced red onion

1 cup sliced green bell pepper

1 cup sliced red bell pepper

3/4 cup plain unsalted walnuts

1 tablespoon canola oil

2 tablespoons apple cider vinegar

2 teaspoons sugar

1 cup mango cubes

Salt and freshly ground black pepper

2 tablespoons reduced-fat mayonnaise

Add the cabbage, scallions, red onion, green bell pepper, red bell pepper and walnuts to a large bowl. Add the canola oil and toss to make sure all vegetables are coated with the oil. Add the apple cider vinegar, sugar, mango cubes and salt and pepper to taste. Toss well. Add the mayonnaise and mix all tother. Divide half and serve on two dinner plates

Yield 2 servings.

Per serving: 564 calories (64 percent from fat), 40.2 g fat (3.0 g saturated, 12.8 g monounsaturated), no cholesterol, 16.4 g protein, 44.1 g carbohydrates, 12.7 g fiber, 153 mg sodium.

©2026 Tribune Content Agency, LLC

The allure of a Caesar salad lies in its dressing — the sting of raw garlic, the salty umami of Parmesan, that anchovy funk. What you toss it with is less important. As long as it¶¶Òőap sturdy enough to bring that dressing to your mouth, any green will work just fine.

Mild and crisp romaine has been the classic since the 1920s, when the salad was first put on the menu at Caesar’s restaurant in Tijuana, Mexico. Kale Caesars and Brussels sprouts Caesars had their moments, those ruffled leaves adding an earthy, mineral tang. But I think cabbage works best of all.

Of all the greens, cabbage is the sweetest and crunchiest, with a pronounced contrast to the dressing that¶¶Òőap both satisfyingly textural and a little unexpected. Cabbage makes the whole salad livelier to eat.

It also keeps well. Unlike romaine, which starts to wilt the moment it meets the dressing, cabbage stands its ground. I made this salad one evening for dinner, then stuck the leftovers in the fridge. The next day, it was just as good — the flavors more integrated, the cabbage, though softer, still gratifying in a coleslaw kind of way.

If you do make this salad ahead, though, don’t add the croutons until serving. You want those to stay as crunchy as possible.

To further increase the crunch, I tear the bread rather than cut it. Torn bread has ragged, uneven edges that get extra crisp as they toast. Tossing the pieces with olive oil and a few tablespoons of grated Parmesan also helps the cause. As the croutons bake, the cheese melts into brittle, lacy patches along the edges. Use a spatula to scrape them up and fold them into the salad. Those fricolike bits are arguably the best part.

As for the anchovies, to me they are nonnegotiable in a Caesar salad. But sticklers will tell you that they’re not actually traditional. The original recipe gained its saline bite from Worcestershire sauce (which contains anchovies). It¶¶Òőap unclear when the salted fish made their way into the bowl, but now their presence has been firmly established. That said, if you want to skip them, use capers instead. Or olives, or even feta, all of which will add the necessary brininess.

You see, at its heart, Caesar salad is very adaptable. That¶¶Òőap one reason it¶¶Òőap been around for the past century — and it bodes well for the next.

Recipe: Cabbage Caesar Salad

Substituting juicy, crunchy shredded cabbage for the usual romaine adds texture and sweetness to Caesar salad. You can even make it a few hours in advance (store it in the fridge until serving). The cabbage does get a bit softer as it sits, but a rest lets the flavors meld. Tearing the bread into croutons gives more texture to the dish because of the ragged edges, which turn nice and crisp in the oven. For a vegetarian version, substitute capers for anchovies and use vegan Worcestershire sauce or coconut amino acids.

By Melissa Clark

Total time: 30 minutes

Yield: 6 to 8 servings

Ingredients

• 1 small baguette or chunk of sourdough bread (about 8 ounces), preferably day-old, torn or cut into bite-size pieces (about 4 cups)
• 1/2 cup extra-virgin olive oil, divided
• 1/2 cup grated Parmesan, divided, more for garnish
• Salt and pepper
• 2 tablespoons fresh lemon juice, more to taste
• 4 anchovy fillets (or 1 teaspoon drained capers)
• 1 fat garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup mayonnaise
• 8 cups shredded cabbage or coleslaw mix (24 ounces)

Preparation

1. Make the croutons: Heat oven to 400 degrees. On a rimmed sheet pan, toss bread pieces with 3 tablespoons olive oil and 3 tablespoons cheese to coat evenly. Spread in an even layer, sprinkle lightly with salt and bake until crunchy and evenly browned, 10 to 15 minutes, tossing halfway through. Taste a crouton and add more salt if needed. Use a spatula to scrape up any crunchy cheese stuck to the pan and stir into the warm croutons. Let croutons cool on the baking pan.

2. Meanwhile, make the dressing: In a blender or using an immersion blender, combine the lemon juice, anchovies, garlic, mustard, Worcestershire sauce and a pinch each salt and pepper, and pulse a few times to break up the anchovies.

3. Add the mayonnaise and the remaining 5 tablespoons olive oil, and blend until smooth. Taste and add more lemon juice, salt and pepper as needed.

4. In a large bowl, combine the cabbage, croutons, remaining 5 tablespoons cheese and enough of the dressing to coat the cabbage. Toss well, adding more dressing as needed. Top with more cheese and pepper, and serve.

This article originally appeared in .

As a recipe creator, digging into a recipe, ingredient by ingredient, is my favorite part of the job. Often, it¶¶Òőap easy to predict how they’ll act and adjust accordingly. Sometimes, though, a recipe can feel impossible to crack. Enter butter rice cakes.

Also known as Shanghai butter mochi and butter tteok, butter rice cakes are a style of mochi that are subtly sweet and deeply buttery. They have taken the internet by storm, especially in South Korea. As with many viral recipes, this one’s history is vague. The cakes are often attributed to bakeries around Shanghai. One theory credits a baker in Nantong, China, just north of Shanghai, who combined the traditional Chinese rice cake nian gao with custardy French canelĂ©s. Other influences may be Hawaiian butter mochi and Filipino bibingka; though their ingredients and cooking methods differ, their batters are similar.

Coming up with a version for home cooks that was browned and crisp on the outside while still bouncy and buttery in the center when baked in a muffin tin was ambitious.

Early on, I used a fluid batter made, in part, with tapioca flour and a good amount of milk. But those cakes separated from the pan and browned unevenly. I knew I needed a denser batter, so I lessened the milk. The tapioca was eventually replaced with more mochiko, as suggested by Genevieve Ko, my editor, who had found results could vary from brand to brand of tapioca flour.

To ensure that crisp brown crust, the batter is baked in a well-buttered tin. But exactly how much butter to use was hard to gauge. At first, thinking the water from the butter was steaming the bottoms, I cut back. Instead, too little butter made the crust hard, while still unevenly browned. A generous, almost excessive, amount of butter was needed.

The most important piece to the puzzle, though, was the baking pan. After testing exclusively in a nonstick muffin tin, the most even browning came from an uncoated pan: In a nonstick muffin pan, the butter proved more likely to spread unevenly.

It took over a dozen tests for the recipe to take its final shape, but it felt incredible when it did. The resulting mochi have deeply caramelized crusts that produce that addictive ASMR crunch and give way to their bouncy, chewy center. For the best texture, enjoy them while still warm. A drizzle of condensed milk makes them all the better.

Recipe: Butter Rice Cakes

Also known as Shanghai butter mochi, Shanghai butter rice cakes and butter tteok in South Korea, these butter mochi are individually sized, extra-crunchy and have taken the internet by storm. There are multiple theories about how the cakes originated. While some attribute them to bakeries in and outside of Shanghai, another popular belief is that the mochi were invented by an unknown baker in Nantong, China who combined nian gao with French canelĂ©. From there, the crispy mochi became extremely popular at bakeries in the Jiangsu-Zhejiang region of China before going viral, particularly in Korea. Given the similar batter, Hawaiian butter mochi is also a likely influence — though Shanghai butter mochi use dairy milk in place of coconut. The key to achieving their deeply browned, crackly crust and just-sweet-enough, bouncy center is to bake the cakes in a well-buttered muffin tin (or madeleine pan), frying the outside. A bit of honey in the batter further encourages browning. Though tapioca starch is often a component, different brands can produce wildly different results; for the sake of consistency, this recipe skips it, but the cakes still turn out wonderfully light and bouncy.

By Kayla Hoang

Total times: 75 minutes

Yield: 1 dozen

Ingredients

• 10 tablespoons/140 grams unsalted butter
• 1/2 cup/105 grams granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt
• 1 large egg/50 grams, at room temperature
• 1 cup/224 grams whole milk
• 2 1/4 cups/270 grams mochiko (sweet rice flour)

Preparation

1. Heat oven to 400 degrees with a rack in the middle.

2. Heat the butter in a small saucepan over medium until just melted, stirring occasionally, 3 to 4 minutes. Pour 6 tablespoons/84 grams of the melted butter into a large bowl and add the sugar, vanilla, honey and salt. Whisk until well blended, then set aside to cool.

3. Meanwhile, brush the remaining 4 tablespoons/56 grams melted butter into the cups of a standard muffin tin to generously and evenly coat.

4. Whisk the egg into the sugar mixture until just blended, then whisk in the milk. While whisking, gradually add the rice flour and whisk until smooth. Divide the batter evenly among the buttered muffin cups (about 1/4 cup/60 grams per cup) and smooth the tops, if necessary. Set the muffin tin on a sheet pan.

5. Bake on the middle rack for 10 minutes, then lower the temperature to 375 degrees and bake until dark golden brown, 35 to 40 minutes more.

6. Let cool in the pan for a few minutes, then lift each cake out with a small offset spatula or very thin paring knife and transfer to a rack to cool slightly. Serve warm. (Because their crust softens overnight, these cakes are best eaten the day they are made.)

Tip

For the most even browning, use an uncoated standard muffin tin.

This article originally appeared in .

One of the greatest gifts of living in San Diego is our connection to Mexico just across the border — even in these tumultuous times. It goes beyond mere proximity. It¶¶Òőap the melding of cultures: food, the arts, language.

Few understand that better than chef Claudette Zepeda. A border kid herself, she’s just released her first cookbook, (Clarkson Potter, $35).

In “Cooking the Borderlands,” Zepeda takes readers beyond the San Diego/Tijuana/Baja border, also sharing her knowledge of food in the border cities going east through Arizona all the way through Texas.

“The borderlands is one of the most talked about topics as a point of contention,” Zepeda said. “So I wanted to write about the borderlands that I know and love, because I don’t think that it is ever talked about in the American narrative as a beautiful thing. I wanted to change the narrative. The border that I know and love is fluid, is welcoming, is delicious, and it¶¶Òőap ever changing because humanity is not standing still. We’re moving forward and lots of new faces and languages and ingredients are hitting our borders, which inevitably changes the landscape of that area. So I wanted to write a beautiful love letter toit.”

Zepeda considers herself a culinary anthropologist. She’s a first generation Mexican American, born in San Diego, raised in both Tijuana and later in San Diego — who also spent several months a year in Guadalajara in her aunt¶¶Òőap restaurant, absorbing her aunt¶¶Òőap hospitality mentality.

“I had a foot in each country,” she said.

Zepeda starts her book with a narrative of her family and their history in Mexico, then foundational recipes of border cuisine — what she calls “sobremesa,” or the recipes that can be found on the table daily. The first, of course, is corn tortillas, and she surprised me with an unexpected ingredient — tomatillo husk water, that she said is one of the oldest pueblo tricks grandmothers have been doing. I’ve been making tortillas for decades and wish I’d heard of this, since it conditions the masa harina and makes the tortillas softer, more pliable and puff really beautifully.

“It¶¶Òőap really the ingenuity of the matriarchs of Mexico that saw something happen in a chemical reaction,” she said. “They were the original chemists.”

So save your tomatillo leaves in the freezer and make husk water for other doughs, too.

That first chapter continues, sharing recipes for beans, rice and a wide range of salsas. Then comes the second chapter, dedicated to her family’s — really the matriarch’s — much loved dishes. Chicken sopes, her mom’s meatballs, creamy tomatillo enchiladas and even the Zepeda family birria all get the spotlight. From there, she gives us the lowdown on California borderlands’ delicacies, from Tijuana and Ensenada to Mexicali, Calexico and Tecate.

Then she takes us east with chapters on Sonora, Chihuahua, Coahuila, Nuevo León and Tamaulipas — basically the home of Tex-Mex fare.

The recipes are sumptuous and beautifully photographed. Some, you’ll find, pay homage to the influence Chinese immigrants to Mexico have played — like Pollo a la Naranja, or Orange Chicken with Chamoy, and Cantonese-Mexican Chop Suey. And American culture has had its influence. Zepeda shares Dogos — bacon-wrapped hot dogs served in a bun with salsa fresca and Zepeda’s bacon-shallot crunch.

Many have multiple steps and reference other recipes, like salsas, but don’t let that give you pause. They all are eminently doable for home cooks with a passion for Mexican food. I’ve chosen three to showcase here that are shorter but no less tasty. All are loved by Zepeda, who is not just a great chef but also a terrific storyteller in the context of exploring these regions and sharing the importance of the foods to her and the people who live in the borderlands.

We’ll start with her Dried Shrimp Aguachile, a dish that¶¶Òőap like a salad with shrimp and vegetables that have been marinated in blended citrus juice, serrano peppers and kosher salt. Dried shrimp, you say? OK, yes, they’re salty, but in subtropical Mexico, the salt and acid is necessary to stay hydrated when summer heat hits. The trick, said Zepeda, is to find good-quality dried shrimp.

“Fresh dried shrimp, it has to be soft and pliable. It should still have some sort of give and chewiness,” she explained. “The texture should not be hard and stale. You should still be able to sink into it. So I like a large, dried shrimp, like a 10-15, which means 10 to 15 shrimp equals a pound, so they’re plump.”

You should be able to find them at local Mexican markets like Northgate and Pancho Villa, she added.

The dish itself is easy to make, although you also need to clean the shrimp. Zepeda wants you to give the shrimp and vegetables plenty of time to marinate — at least a couple of hours, optimally four. So make it in the morning to serve for lunch. That gives the salinity and citrus juices time to marry and create the flavors that highlight the dish. Then serve with thin, crispy store-bought tostadas raspadas and a little mayo. Tostadas raspadas (literally, “scraped tostadas”) have a layer of masa scraped off during the cooking process, which renders them extra light and crunchy.

Next is the recipe for something that will make everyone’s summer party hum: Hussong’s Cantina Margarita. If you’ve been to a Hussong’s Cantina in Ensenada or Las Vegas, you know this drink — so you’re welcome. This isn’t any old margarita. What distinguishes it, said Zepeda, is a key ingredient: damiana liqueur. It¶¶Òőap a Mexican liqueur made from the damiana plant and gives the drink what Zepeda described as an herbaceous, woodsy flavor. You’ll use that instead of triple sec or other orange liqueur, but if you can’t find it, Zepeda gave her blessing to go with Cointreau or another orange liqueur.

Making it, of course, is pretty simple. Rub lime wedges over the rims of your glasses, then dip the rims in coarse sea salt. Pour tequila, liqueur and lime juice into a large cocktail shaker, fill with ice and shake shake shake until the liquid is ice cold, the shaker is frosty, and you hear less ice rattling around. Fill the glasses with fresh ice and strain the drink into the glasses. Garnish with a lime peel.

Finally, a little sweet: Jamoncillo. It¶¶Òőap a delightful, caramelized milk fudge made with goat milk, pecans, sugar, vanilla extract and baking soda.

This is a sweet that Zepeda writes is found at every corner store and mercado in Sonora. Milk is unusual but not for that part of the country, with its ranches filled with herds of dairy cows. Today, Jamoncillo is considered a holiday treat.

This is one of those candies that don’t require a candy thermometer or other intimidating gadgets. And because it is supposed to have a crystalized texture, you don’t need to worry that you’ve overcooked it. But, you do want it to cook to a deep amber color with the consistency of caramel.

Now, you have choices — cow’s milk or goat¶¶Òőap milk and pecans or pine nuts. If budget is the issue, go with cow’s milk and pecans. I’m partial to the tang of goat¶¶Òőap milk but I love both pecans and pine nuts (maybe use both?).

You’ll toast whatever nuts you choose, then set them aside to mix together the milk, sugar and vanilla in a heavy pot and gradually bring to a boil. Then add the baking soda and whisk it in. Simmer and stir periodically so the mixture doesn’t scorch the bottom of the pan. Once it hits that amber color and caramel texture, remove the pot from the heat and stir in the nuts. It’ll set quickly so be ready with a greased spoon or scoop to drop coin-sized mounds of a wax paper-lined sheet pan. Don’t try handling it before it cools — and then you can rub some butter on your hands and roll into 1-inch balls. You can wrap each individually in cellophane or wax paper. Don’t refrigerate them. Instead, store in an airlock container.

Dried Shrimp Aguachile

Makes 4 servings

INGREDIENTS

1 pound large dried shrimp, cleaned (see Note)

4 green onions (green and white parts), thinly sliced on the diagonal

2 Persian cucumbers, diced small

1/2 bunch cilantro, minced

Juice of 8 limes (about 1 cup)

Juice of 4 lemons (about 1 cup)

2 serrano peppers, stemmed and seeded (for more spice, use habaneros)

Diamond Crystal kosher salt

For serving/garnishes:

1/2 medium red onion, julienned

1/2 cup cilantro leaves

Coarse sea salt

Tostadas raspadas (store-bought)

1/2 cup mayonnaise

DIRECTIONS

1: Clean the dried shrimp by removing the heads, and do your best to remove the thin shells, reserving the body meat. Discard the heads and shells. Mince the shrimp meat with a sharp knife, or use a food processor. Add the dried shrimp to a medium bowl with thesliced green onions, cucumbers, and cilantro.

2: Make the aguachile liquid: In a blender, combine the lemon and lime juices with the serrano pepper. Blend until smooth and season with kosher salt to taste. Strain the mixture through a fine-mesh sieve.

3: Pour 1/2 cup of the aguachile liquid over the shrimp and vegetables and toss to coat. Taste and adjust salt if needed.

4: Spread the shrimp mixture on a large serving platter. Pour the rest of the aguachile liquid over the whole platter. Garnish with red onion, fresh cilantro leaves and more salt. Serve the aguachile with tostadas and a small bowl of mayonnaise to spread on the raspadas before enjoying.

Note: Finding good-quality dried shrimp is a skill in its own right. When I’m shopping for them, I check to make sure the color is still a vibrant orange, and the shrimp are still slightly chewy — they should bend when pressed against, instead of cracking. Plenty of Mexican and Asian markets will have dried shrimp, but Mexican mercados have the large orange variety that I don’t normally see elsewhere. If all else fails, you can buy them online.

Hussong’s Cantina Margarita

Makes 4 servings

INGREDIENTS

1 cup coarse sea salt

1 Key lime, quartered, to rim glasses

4 ounces blanco Tequila

4 ounces damiana liqueur (see Note)

4 ounces Key lime juice (from about 10 limes)

Ice cubes, for serving

4 slices of lime peel, for garnish

DIRECTIONS

1: Pour the salt onto a small plate. Rub the lime wedges over the rims of 4 small rocks glasses; then dip the rims in the salt.

2: Pour the tequila, liqueur, and lime juice into a large cocktail shaker. Fill the shaker with ice cubes and cover it with the lid. Shake the ingredients aggressively until the liquid is ice-cold, the shaker is frosty on the outside, and you hear less ice rattling around, about 1 minute.

3: Fill the glasses with fresh ice and strain the drink into the glasses. Garnish each glass with a lime peel right on top of the ice.

Note: I was able to find damiana liqueur for sale locally on a grocery delivery app, as well as online. I highly recommend it so you can make the real thing, but in a rush, Cointreau, or another orange liqueur, will work fine.

Jamoncillo

Makes about 2 dozen pieces of fudge

INGREDIENTS

1/2 cup pine nuts or pecans

2 cups goat milk or whole cow milk

2 cups sugar

1 1/2 tablespoons vanilla extract

1/4 teaspoon baking soda

Butter, for greasing

DIRECTIONS

1: Toast the pine nuts or pecans in a dry pan over medium heat until golden brown and you begin to smell the nuts. Chop and set aside near the stovetop.

2: Line a tray or baking sheet with wax paper and set aside near the stovetop.

3: In a medium heavy pot, combine the milk, sugar, and vanilla. Stir just to incorporate the ingredients. Set over medium heat and bring to a boil.

4: Once the mixture starts to boil, add in the baking soda and whisk to incorporate. Reduce the heat to low and let the mixture come to a simmer, stirring periodically so that the bottom does not scorch. The mixture will begin to darken and become thicker. The timing can vary greatly, depending on many external factors (including temperature and altitude), but color is most important here, so keep an eye on it. When the mixture is deep amber-colored and has thickened to the consistency of a caramel sauce, remove it from the heat.

5: Using a wooden spoon, stir the pine nuts or pecans into the caramel. It will start to crystalize and set into a fudge very quickly, no more than 5 minutes. Use a lightly greased (pan spray is great) spoon to scoop coin-sized mounds and drop them on the prepared wax paper to cool.

6: Once the fudge is cool enough to handle, rub a small amount of butter on your hands and roll the fudge into 1-inch balls. Wrap each piece of fudge in cellophane or wax paper.

Note: When making the fudge, after the mixture reaches a boil, make sure you stir intermittently to prevent scorching or burning.

Recipes reprinted with permission from “Cooking the Borderlands: Spice and Smoke Between Mexico and the States” by Claudette Zepeda (Copyright 2026 by Claudette Zepeda). Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Few sensory pleasures are as satisfying as taking a bite out of something that has been topped with a good salsa macha.

A spicy, peanutty, sour, sometimes-sweet sauce, salsa macha enhances anything it tops with its signature crunch, its slick oil base and its notes of smoke and earth. (In 2020, The New York Times Magazine called it the year’s most valuable condiment.)

The name salsa macha can refer to the feminine form of macho, describing a sauce that demands courage of the eater, or to the Spanish word machacar, which means to pound or crush, alluding to how the ingredients are prepared. And while salsa macha’s popularity on both sides of the border is rather recent, Indigenous people throughout Mexico have ground dried chiles, pumpkin seeds and peanuts into pastes for centuries, and long before olive oil’s arrival in the country.

An essential building block, the oil in salsa macha secures its place among other oil-preserved condiments that arose across the trade routes that radiated out from Spanish-held ports. Think Catalonian romescos and picadas, and Chinese chile crisp. Their emergence seems less like a recipe and more a shared instinct, oil as a vehicle for the ferocious bite of chile and spice. As salsa macha sits, the oil carries the flavor and essence of everything in it. It’ll last as long as the oil stays fresh, evolving in flavor over time. Keep it in the refrigerator, bring it to room temperature before serving and try not to eat it all in one sitting.

There are many variations, but generally, salsa macha is made up of dry chiles, garlic and peanuts, all toasted and ground, along with a hearty amount of oil. Many recipes include seeds like pepitas or sesame, tree nuts, splashes of vinegar, and sugar or dried fruit to round out the subtle bitterness that dried chiles can acquire when over-toasted, something that takes practice to avoid. Though one would be wise to follow a recipe, salsa macha’s history is an invitation to play. Add dried cherries, cacao nibs, vanilla or fermented black soybeans to the mix as some cooks do, and make something specific to your palate.

Salsa macha’s expansiveness is why one jar can do so much. Yes, it works on a quesadilla. But have you ever spooned it over a scoop of vanilla ice cream or a few slices of ripe mango? You can toss it with hot pasta the way you would pesto and top with a dollop of ricotta, or use it to coat ramen noodles paired with ground pork. Or drizzle it over grilled meats or roasted fish. Spoon a generous amount over labneh, hummus or a simple bowl of rice, and yes, over your morning eggs and toast. There’s nothing this salsa won’t improve upon. So make a big jar this summer, and relax, the salsa is already made, and you’re more than halfway to a good meal.

Recipe: Salsa Macha

The flavor and texture of a salsa macha is almost like a chile crisp made with toasted Mexican dried chiles, nuts, seeds and herbs. This salsa lasts for months in the refrigerator and is great over eggs, fish, vegetables or anything that is mild in flavor or lean that could benefit from a rich punch.

By Rick A. MartĂ­nez

Yield: 2 cups

Total time: 20 minutes

Ingredients:

• 1 1/2 cups vegetable oil
• 5 garlic cloves, peeled
• 1 cup mixed roasted nuts, such as peanuts, pecans and almonds (salted is fine)
• 78 grams ancho chiles (about 5 large), stemmed and seeded
• 7 large chiles de ĂĄrbol, stemmed
• 2 tablespoons raw sesame seeds
• 2 dried bay leaves, crumbled
• 1 teaspoon dried oregano, preferably Mexican
• 1 1/2 teaspoons kosher salt (such as Diamond Crystal)

Preparation:

1. Heat the oil, garlic and nuts in a large saucepan over medium until the garlic is golden brown, 6 to 8 minutes. Remove from the heat. Using a slotted spoon, transfer the garlic and nuts to a heatproof bowl to cool.

2. Add the chiles to the pan with the oil. Cook over medium heat, stirring and flipping the chiles, until the oil is slightly reddish and the chiles are brick-red in color, about 30 seconds. Remove from the heat. Using a slotted spoon, transfer the chiles to the nut mixture; let cool for 5 minutes.

3. While the nuts are cooling, add the seeds to the hot oil and set aside; they will toast as they sit. Purée the chile mixture with the bay leaves, oregano and salt in a food processor until coarsely ground. With the motor running, slowly drizzle in the seed-and-oil mixture until the chiles are finely ground.

Tip: The salsa can be stored in an airtight container, refrigerated, for up to several months.

This article originally appeared in .

Summer entertaining comes with some definite perks.

Menus are more relaxed because we’re often cooking simple foods like burgers or chicken on the grill, and with farmers markets in full swing, there are so many seasonal fruits and vegetables available that virtually any recipe is easy to source.

Being in vacation mode also ushers in a more carefree attitude because there’s something magical about summer activities like catching lightning bugs and watching the blazing oranges and pinks of a setting sun dip below the horizon.

So it bears asking: If living is so famously easy in summertime, shouldn’t the cocktails we whip up on a sultry evening be just as effortless, with just one question to be answered: shaken or stirred? (A common rule of thumb is shake if there’s citrus or mixer, stir if there’s not. )

The answer to surefire success, says Fred Siggins, author of “Equal Parts Cocktails: The Simple Ratio for Spectacular Drinks” (Ten Speed Press, $22), may lie in the time-tested formula of making cocktails that are built on an identical 1:1:1 ratio of ingredients.

“If the idea of making good cocktails at home sounds daunting, don’t worry, it¶¶Òőap a lot easier than it seems,” he writes in the introduction.

He makes a negroni with 1 ounce each of gin, campari and sweet vermouth, and a tropical mai tai with Ÿ ounce each of Jamaican rum, orange liqueur, lime juice and amaretto.

“Strip away all the fancy tools and techniques professional bartenders use, and all you’re doing is putting a couple different liquids in a glass,” Siggins says.

Local bartenders agree that¶¶Òőap a smart approach when entertaining.

“For me, it¶¶Òőap all about the balance of a three-component cocktail, from boozy sips to low-ABV options,” said Aaron Trentadue, beverage director at F&F Pizzeria in Mt. Lebanon.

He loves a mezcal bijou, a smoky, agave-forward take on the pre-Prohibition cocktail made with gin, sweet vermouth and green chartreuse.

Elva Li, a bartender at Okane Sushi, Downtown, is another who favors drinks that have only a few seasonal ingredients but still pack a punch with amazing flavor. Sours, which are traditionally built with a base spirit, a sweetener and a citrus element, are especially big right now, she says.

“I love the balance they bring — they are so refreshing!” she said. One prime example is the pistachio sour she shook together in a stainless-steel cocktail shaker on a recent Thursday using Japanese Toki whisky, lemon juice, egg white and pistachio simple syrup.

Though some customers order the same popular cocktails time after time, tastes can change along with the availability of fresh ingredients, she said. “So I always create seasonal cocktails” that match the weather and keep choices fresh and exciting.

One trend that¶¶Òőap proved massive no matter the weather is agave spirits, said John Hess, who leads the bar at The Commoner in Downtown.

“The agave train keeps rolling!” he said. “Now, more than ever, people are into tequila, whether it¶¶Òőap in an espresso martini or a unique riff on a classic agave cocktail” like a margarita or paloma.

That rise in popularity is also feeding the trend of tropical and spicy flavors.

“People want everything spicier and more juicy than years before,” Hess said. “Bartenders all over the country are fermenting fresh fruits and peppers to create unique, funky flavor profiles.”

The Commoner currently has on the menu a house-made ramp kimchi dirty martini derived from the bartender’s many years of foraging for the stinky, wild leeks in the Ohio River Valley.

“I’m always looking for fresh, fun ingredients” to add to his mostly chef-driven cocktail recipes, he said.

Both Li and Hess agree that spirit-free and low-alcohol cocktails remain strong, as both professional and home bartenders create thoughtfully crafted zero-proof cocktails for guests to enjoy. Trentadue has also noticed more people asking for nonalcoholic and low-ABV drinks.

“It¶¶Òőap moved way past a fad,” he said. “Even if you’re a cocktail enthusiast, sometimes you just want a killer house-made soda or low-ABV spin on a classic, and we get that.”

F&F’s Royal Mule, a house-curated soda with a ginger flavor, is a standout example. Bright and herbaceous, the patio sipper is made with mint, lime, ginger, simple syrup and ginger beer, a highly carbonated sweet beverage known for its spicy kick. “It¶¶Òőap way better than a standard ginger ale,” Trentadue said.

If you’re new to cocktails or simply want to get better at making them, Siggins’ book includes a chapter on getting started with proper tools of the trade, including a breakdown of glassware, and tips on how to stock a home bar (with thoughts on which spirits and flavor makers are “critical”). Its 50 recipes range from all-time classics everyone knows (margarita, martini) to party favorites (cosmopolitan, espresso martini) to modern classics born out of the cocktail renaissance that began in the 1990s (whiskey-based paper plane, rum- and Campari-forward jungle bird).

Or, hit your cocktail spot with one of the following local recipes. They may break Siggins’ rule by including more than three ingredients, but only slightly — and they’re all fairly simple to stir or shake together. That makes them perfect for your Independence Day cookout or any other time you gather with family or friends this summer.

Cheers!

Pistachio Sour

Elvi Li, a bartender at Okane Sushi, Downtown, uses blended Suntory Toki Whisky as a base spirit in this Japanese twist on a whiskey sour that trades pistachio simple syrup for standard simple syrup.

You can find pistachio simple syrup at coffee shops, specialty grocers and online. For homemade, combine Ÿ cup sugar, Ÿ cup water, œ cup shelled and toasted pistachios and a pinch of salt in a saucepan. Bring to a simmer, then remove from heat, cover and let sit for 20-30 minutes to cool slightly. Transfer syrup to a blender, process until very smooth and pour blended syrup through a fine mesh sieve.

• 2 ounces Suntory Toki Whisky
• 1 ounce lemon juice
• Ÿ ounce pistachio simple syrup
• 1 ounce egg white
• Pistachio cream and crushed pistachio, for garnish

Combine whisky, lemon juice, pistachio simple syrup and egg white in a cocktail shaker.

Seal tightly without ice and shake vigorously for 10-15 seconds.

Using a standard Hawthorne strainer and a fine-mesh sieve, strain into a chilled coupe or rocks glass.

Garnish the side of the glass with pistachio cream and crushed pistachios if you desire.

Makes 1 cocktail.

— Elva Li, Okane Sushi

El Diablo Verde

This drink leans into the sweet and spicy “swicy” trend with a vibrant, herby twist, says Aaron Trentadue, beverage director at F&F Pizzeria in Mt. Lebanon. The Reposado tequila gives it warmth while the verdita — a fresh blend of pineapple, cilatro, mint and jalapeno — is the go-to summer flavor bomb.

To make verdita, combine a handful each of mint and cilantro, 3 deseeded jalapenos and 48 ounces of fresh pineapple. Blend on high and strain through a fine mesh sieve.

• 2 ounces Reposado tequila
• 1Âœ ounces verdita juice
• Âœ ounce fresh lime juice
• ÂŒ ounce agave nectar

Combine all ingredients in a cocktail shaker with ice.

Shake vigorously for 8-10 seconds.

Double strain into a rocks glass over a large ice cube.

Garnish with a mint sprig.

Makes 1 cocktail.

— Aaron Trentadue, F&F Pizzeria

Royal Mule

“Way better” than ginger ale, according to F&F Pizzeria bartender Aaron Trentadue. This spirit-free homemade soda is super easy to throw together for a crowd. Or just enjoy it as a single patio sipper.

To make simple syrup from scratch, combine 1 cup sugar and 1 cup water in a saucepan over medium heat. Stir continuously just until the sugar is completely dissolved and the liquid is clear, 1-2 minutes. (Do not let it boil.) Remove from the heat and let it cool completely before using.

• 3 or 4 pieces of mint
• 2 or 3 lime wedges
• Âœ ounce fresh lime juice
• Âœ ounce ginger syrup
• Âœ ounce simple syrup
• Ginger beer, to top
• Sparkling water, to top

In a beer glass or highball, lightly muddle mint leaves and lime wedges.

Add lime juice, ginger syrup and simple syrup.

Fill the glass with ice.

Top off with 1-2 ounces of ginger beer and 2 ounces of sparkling water.

Give a quick stir and garnish with mint.

Serves 1.

— Aaron Trentadue, F&F Pizzeria

Bianco Negroni

This modern riff on the classic Negroni has a lighter look and bright, floral-driven flavor. Bartender Aaron Trentadue recommends a London dry gin like Beefeater.

• 1Âœ ounces gin
• 1 ounce white vermouth
• Âœ ounce Cocchi Americano or Lillet blanc
• Lemon twist, for garnish

Combine gin, white vermouth and Cocchi Americano in a mixing glass filled with ice.

Stir with a bar spoon until well chilled.

Strain into a chilled cocktail glass.

Add a lemon twist as garnish and serve.

— Aaron Trentadue, F&F Pizzeria beverage director

Batanga

Served in a glass with a salted rim, a Batanga is a popular Mexican cocktail made with tequila, lime juice and cola. Mexican Coke is often preferred.

• 2 ounces tequila
• ÂŒ ounce agave syrup
• Âœ ounce lime juice
• 4 ounces cola
• Lime wedge, for garnish

Pour tequila, agave syrup and lime juice into a highball glass rimmed with salt.

Fill glass with ice, top with cola and garnish with a lime wedge. Serve.

Makes 1 cocktail.

— John Hess, The Commoner

©2026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

The resulting product, “” by Kim Laidlaw with photos by Ken Carlson (Weldon Owen, $28), takes readers on a booze-filled adventure exploring the quirky and delightful flavors and ingredients that shape the diverse drinks we imbibe across the U.S.

Whether testing out the Alaskan Duck Fart shot (made up of KahlĂșa, Baileys and whiskey) or re-creating Florida’s Key Lime Daiquiri, Laidlaw says she tested each recipe in her book — and recently caught up with us to talk about the experience.

Responses have been edited for length and clarity.

Q: Tell me a little bit about you and your background.

A: I have been in the cookbook publishing world for probably 25 years. I started in publishing, but not in cookbook publishing, and then I went to culinary school, and I became a baker. I worked at La Farine in Oakland. I was doing some editing on the side and ended up being hired at Weldon Owen, which did branded cookbooks for Williams-Sonoma. I worked there as an executive editor for about 11 years, then I went out on my own. I still primarily do branded cookbooks, with lots of different publishers. I wear lots of hats.

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Sometimes I am the author, the co-author, or the ghostwriter. Sometimes I’m doing recipe development, or testing, or both. And sometimes I’m managing the whole project. I think I’ve written, co-authored or ghostwritten 20 books at this point.

Q: What inspired this cocktail cookbook?

A: The publisher actually approached me and asked if I’d be interested in doing this cocktail book. My passion is baking, but I’ve done cookbooks in all different areas, and I had never done a cocktail book. So I thought that would be a fun challenge for me. They explained that they had this idea to do a cookbook that had cocktails from every state in the U.S.

We decided we would do one recipe that was classic, and one that was contemporary and something new and different. It involved a lot of research, particularly for the classics. Some were super obvious, like the Manhattan for New York, or the Sazerac for Louisiana. But then some states were really difficult to come up with something that really defined the state, that felt really classic. But we managed to do it.

Q: What was that research like?

A: It was all online research. I looked at forums, at what people were talking about; at various bars in the area and their menus; and in online newspapers and magazines.

If there was history, I tried to put a little of that into the book, and talk about the background or where the drink comes from, especially if it came from a specific bar or bartender. I tried to give people acknowledgment on that. The contemporary ones were built on herbs, fruits and spirits that come from that particular state.

For the ones that were not obvious, I really had to do a little more digging to come up with something I thought represented the state in a classic way. I’m sure I didn’t get it right every time. But I tried!

Q: What are some examples?

A: The funniest one was the Alaska Duck Fart. I kept trying to find something else because I didn’t want Alaska to get mad at me for putting the Duck Fart in, but it¶¶Òőap funny. And it¶¶Òőap also really good. It¶¶Òőap a layered shot.

Others were a little easier. Massachusetts has a big cranberry thing going on there. Or peaches and Georgia.

It was about trying to find those flavors and then interesting combinations that would maybe not be something you would just find anywhere. And that were original. That involved a lot of tinkering in my kitchen.

Some recipes could fit in multiple states, and I had to choose. I think the hardest cocktail to place was the Margarita. Because, obviously, the Margarita originated in Mexico, but Texas and California have robust Margarita cultures. Texas won the Margarita because the frozen Margarita was invented in Dallas. And I could’ve put the Whiskey Sour in many different states, but somebody had to win (it was Virginia).

Q: Did you develop recipes yourself?

A: Yes, all the modern ones were mine. All the classics — for instance, there aren’t that many recipes for a Negroni — I would try to make sure that the balance was correct. So I made every single cocktail in this entire book, and I would only take a sip! Sometimes I was doing 10 cocktails a day.

Occasionally, my husband, who works at home, would be in his office, and I’d bring something in for him to taste, and he’d be like, “Oh, I love that. I’ll just keep that.” But then I couldn’t really bring him another one, because he was working.

Q: So you had some tasting help. Did you have a favorite recipe coming out of this project?

A: I have a lot of favorites. And there were some real surprises. I created a High Country Negroni from Wyoming with huckleberry, which I love. And then I discovered a classic North Carolina drink called Cherry Bounce. You steep cherries in bourbon or brandy for three months, and then you can use them as cocktail cherries or just eat them. You can drink the brandy or bourbon because it has that lovely cherry flavor, and you can put a tiny bit of allspice and some cinnamon in it. Because it sits for so long, you really get those flavors.

The other way I differentiated a lot of the more contemporary cocktails was to come up with different simple syrups that had unique flavors. I did 26 simple syrups and five shrubs. Even though it¶¶Òőap a cocktail book, you could make so many of these things into mocktails very easily, or even just drink the shrubs — they’re alcohol-free. It¶¶Òőap versatile in that way.

Q: This book celebrates the 250th birthday of the U.S. What were some of your takeaways about cocktails across the U.S. after completing the book?

A: It¶¶Òőap such a huge nation, with so many climates and different things that are grown. I was trying to figure out all that diversity throughout the United States and celebrate that.

Q: What were your personal takeaways from the project?

A: I mean, I enjoy cocktails a lot more now. You can create something that¶¶Òőap really unique and interesting. There was one recipe in there that uses mushroom-infused rye. Knowing that you can create something really unique and personal based on your own likes and dislikes was fun. Hopefully, people who buy the book will make the cocktails, but then they’ll take it as a starting point and mix and match based on their tastes.

Q: What are some tips for people if they’re trying to create their own cocktails?

A: Simple syrup is key, and flavoring it is a really good way to add flavor and adjust the sweetness of a cocktail. Play around with the flavor. And start with the spirit that you like. So, if you like bourbon, then there’s a whole world of bourbon cocktails. Or there are a lot of gin and vodka cocktails that are lighter and brighter. And think about ingredients that you like. I love cucumber in anything, so if you put cucumber and pineapple in a cocktail, I’m there. Also, shrubs are nice because they add that vinegary element to it. That adds a nice sharp bite, and they’re not very hard to make.

Five cocktails from ‘Spirits of ’76’

To start your own journey of drinking your way across the U.S. to celebrate its 250th birthday, we selected five recipes from Laidlaw’s book.

When it comes to grilling, one day stands above all the others year after year: July 4.

Last year, an estimated 70% of mid- to high-end grill owners cooked their holiday meals on charcoal or gas grills, according to the Hearth, Patio and Barbecue Association. And we’ll probably do it again this coming Independence Day.

National holidays, especially when they fall on a weekend, tend to bring folks together. And depending on your choice of protein, grilling is often the most inexpensive way to feed a crowd.

It¶¶Òőap definitely more fun to cook outside while enjoying a cold beer, a glass of wine or a cocktail with friends.

America celebrates its 250th birthday this year, a milestone event that demands something extra special on the picnic table — maybe marinated flank steak instead of that cheeseburger or slider, or a flashy beer can chicken instead of hot dogs.

The plentiful sides that make a cookout feel so festive could probably use an upgrade, too. While there’s nothing wrong with crowd favorites like potato or macaroni salad and corn on the cob, tweaks that add a little extra flavor or texture can be exciting for both cooks and guests alike.

These four side dishes can help elevate your game on the Fourth of July or anytime you throw a cookout this summer. They include a simple potato salad punctuated with dill pickles; a cheesy Mexican corn salad that also could double as a dip for tortilla chips; a bright and summery cherry tomato salad tossed in a herbaceous chimichurri sauce; and roasted cauliflower with a tangy tahini sauce.

All are super quick and super easy to prepare, feature fresh, seasonal market veggies, and best of all, are out of the ordinary in the best possible way.

Dill Pickle Potato Salad

PG tested

This tart potato salad comes together quickly, and because it doesn’t contain any mayonnaise, it¶¶Òőap safer on a picnic table so long as it¶¶Òőap kept chilled. No need to buy bottled pickles — the dill pickle in its title refers to fresh cucumber that quickly turns crunchy once it¶¶Òőap tossed in a briny dressing chock-full of fresh dill.

I used baby gold potatoes. No need to peel them; these small, buttery potatoes are blessed with a thin and tender skin. The salad will last an entire weekend in the fridge.

• 2 pounds baby gold potatoes, halved
• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh dill
• Salt and pepper
• 2 green onions, chopped, white and green parts
• 1 large seedless cucumber, sliced thin
• Âœ red onion, sliced thin
• Juice of Âœ lemon (about 2 tablespoons)

Add halved potatoes to a pot of salted water, and bring to a boil. Boil for 10-15 minutes or until fork tender. Drain and set aside to cool while you make the dressing.

In small bowl, whisk together vinegar, Dijon mustard, maple syrup, olive oil, dill, pinch of salt and green onions until well combined.

Place sliced cucumbers and red onion in a large bowl. Add half the dressing and toss to combine. Add cooked and cooled potatoes, the rest of the dressing, another pinch or two of salt, a pinch of black pepper and lemon juice.

Toss until well combined and refrigerate until served.

Serves 6.

— adapted from

Mexican Street Corn

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Sadly, it¶¶Òőap not quite corn season in Pittsburgh, but what¶¶Òőap more traditional at a cookout than corn on the cob? It you settle for using the Southern-grown ears now available in grocery stores, this dish will be among the stars at your Fourth of July cookout. I got the recipe years ago from a chef at one of my favorite Washington, D.C., restaurants, Duke’s Grocery.

The Dupont Circle spot lists the dish as elotes locos on its menu, which translates as “wild street corn.” Never has a vegetable dish been so aptly named and insanely addictive. Served on a bed of fresh arugula with lime wedges, it comes garnished with a drizzle of Sriracha for a spicy finish.

Most large grocery stores have Cotija cheese, a salty, extremely crumbly Mexican cheese made from cow’s milk. But in a pinch, Parmesan will work. This scoopable dish also works as a dip for tortilla chips or Fritos.

• 8 ears sweet corn charred on a grill
• 1 or 2 tablespoons unsalted butter
• Salt and freshly ground pepper
• Âœ cup of sour cream
• Âœ cup of mayonnaise
• Âœ-1 teaspoon cayenne pepper, depending on how hot you want it
• 1 teaspoon sugar
• 1 tablespoon finely chopped cilantro
• Handful or two of arugula for serving
• Âœ cup grated Cotija cheese
• Lime wedges
• Sriracha, for garnish

Char shucked ears of corn. This can be done directly on a grill or a gas stove.

Shave the corn off the cob carefully with a knife.

Saute kernels in a pan with butter, salt and pepper until tender, about 2 minutes.

Make crema: Put mayonnaise, sour cream, cayenne, sugar, œ teaspoon salt and cilantro in a mixing bowl and mix until smooth. Mix hot corn and crema ingredients together. Be sure to cover all of the corn.

Layer in a serving dish on a bed of arugula.

Top with grated Cotija cheese, a wedge of lime and a drizzle of Sriracha.

Serves 4-6.

— Duke’s Grocery & Duke’s Counter, Washington, D.C.

Spicy Chimichurri Tomato Salad

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There’s nothing more magical in summer than a locally grown tomato. And if they’re sweet and juicy cherries, even better! Back in the day, my dog Harry used to eat them right off the vine because they’re such an out-of-hand treat.

Here, the small red fruit is tossed in an uncooked herb sauce that¶¶Òőap more traditionally served with grilled meats: Chimichurri. The result is a colorful and herbaceous summer salad that could be used as a topping for tacos the next day if there are any leftovers.

• 4 cups halved cherry tomatoes or 4 large tomatoes, quartered
• 1 large handful fresh parsley (about 1 cup)
• 1 large handful fresh cilantro (about 1 cup)
• 2 cloves garlic, smashed
• 5 or 6 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Crushed red pepper, to taste

Place tomatoes in a large bowl.

Add remaining ingredients to a food processor. Pulse until smooth.

Pour about half of the Chimichurri sauce over the tomatoes and toss to coat. If it doesn’t seem like enough, add more to taste but remember, you don’t want it to dominate the sweet taste of the tomatoes.

Cover and refrigerate until ready to serve.

Serves 4-6.

— Gretchen McKay, Post-Gazette

Roasted Cauliflower with Tahini Dressing

PG tested

Cauliflower is often thought of as a cool-weather dish, but it is possible to occasionally find it in early summer. Last week, for example, I lucked upon the most gorgeous head of purple cauliflower I’d ever seen at a farmers market in northern Virginia.

If it shows up at a picnic, cauliflower is usually a raw ingredient served with dip on a crudité platter. I was inspired to roast the florets until they caramelized, then tossed them in a tangy, lemony tahini dressing to be served as a salad.

I liked it so much I made it again with standard white grocery store cauliflower.

Cook’s note: If you roast the veggie on a sheet of parchment paper, it makes for easy cleanup. Try your best to cut or break the florets into uniform, bite-size pieces so they cook evenly and are easy to eat. Don’t take them out of the oven until the tips are golden brown — a telltale sign they have caramelized.

• 1 large head white or purple cauliflower
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• Sea salt
• ÂŒ cup smooth tahini
• 3 tablespoons water
• Juice of Âœ lemon, or more to taste
• 1 tablespoon maple syrup
• 1 teaspoon toasted sesame oil
• 1 small garlic clove, finely minced

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper for easy cleanup.

Remove outer leaves from cauliflower, then break or cut into bite-sized florets to ensure even cooking.

Toss florets with 2 tablespoons of olive oil and a good sprinkle of salt. Spread evenly spaced in a single layer.

Roast for 20-30 minutes, flipping halfway through, until edges are golden and florets are tender. When done, set aside to cool while you prepare dressing.

In a small bowl, whisk together tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic and a pinch of salt until smooth. If the dressing feels too thick, add more water, a Âœ tablespoon at a time, until you’re able to drizzle it with a spoon. If it isn’t tangy enough, add a little more lemon juice.

Place cooled cauliflower in a bowl. Add half of the dressing and toss to coat, then add more dressing to taste.

Serve at room temperature. If not eating right away, chill it in the refrigerator.

Serves 6.

— Gretchen McKay, Post-Gazette

©2026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

So Italians, forgive me, but for years I never understood the appeal of spaghetti with garlic and olive oil, or aglio e olio. It¶¶Òőap a pantry pasta, arguably the pantry pasta. But why turn to it when there are much more flavorful dishes like carbonara, amatriciana and pomodoro at my disposal? I’d take a simple buttered noodle over an aglio e olio any day, or so I thought.

My part-Italian fiance, Paolo, is a purist when it comes to classic Italian pastas and admits that aglio e olio is never his first choice either. But with him by my side over the years, traveling in many countries, I’ve gathered evidence that garlic-oil spaghetti can be life-changing, something worth craving. In my mind, you won’t necessarily find the dish’s soul in the aglio, but rather in the olio.

Last year, in Takayama, Japan, we made the short walk from the train station to find a small restaurant that serves one of the best aglio e olios I’d ever had. It was deeply savory yet elegantly sparse, and, slurping my way through the mound of dynamically spiced spaghetti, it dawned on me that what made this particular version sing was the flavorful oil that slicked the noodles. It had been seasoned with a single dried red chile, whole parsley leaves and, true to its name, slivers of garlic. All of those things had been fried in the oil, tinting and flavoring it. The garlic was evenly golden, decidedly not brown, and piled atop the noodles like treasure, another signal that much care and attention had been put into my little lunch.

One summer, in Zermatt, Switzerland, we stopped by a restaurant in the mountains for beer, French fries and a plate of garlic-oil spaghetti that lit up our senses. It was, as usual, visually unassuming, but after taking a bite, I noticed a gentle flurry of grated Parmesan threaded throughout, which some would argue took the dish beyond the realm of aglio e olio. The reason it worked here, I surmised, was that it helped the flavorful oil cling to the noodles. There was something almost fluffy about the spaghetti strands, each tangle delivering an avalanche of savoriness, a comforting bounciness not just in taste but in texture as well.

At home, after months of trial and error, I found my dream aglio e olio. It relies on the freshest bulb of garlic I can find and thinly sliced cloves that won’t burn. As for the parsley, I look for a fluffy bouquet, something juicy and fragrant. Good parsley smells and tastes almost as strong as celery, have you noticed? The pepperoncino element here comes in the form of whole dried red chiles, like the kind I found at the bottom of my plate in Japan. I like to use guajillos for their smoky, savory, almost jammy flavor, but a recently dried Calabrian chile would be phenomenal. They’re torn into large pieces and fried in good extra-virgin olive oil until their dull brick color turns a brilliant ruby red. Anything you toss in that oil — like spaghetti or, I don’t know, zucchini — blooms in flavor.

I’m of the belief that eating zucchini raw is often the best way to enjoy it, as long as it¶¶Òőap good and fresh. But there are other ways to maximize its deliciousness. Different cuts of zucchini, for instance, bring out different qualities when cooked. With this recipe, I tried all of the shapes: thin coins (which, annoyingly, stick to one another), thick rectangular prisms (which taste like bland bricks), even fine shreds (which get mushy in a flash). But the shape that tasted best with long noodles was a 1/2-inch-thick baton, thicker than a matchstick but thinner than a steak fry. I love turning my dainty zucchini sticks in that ridiculously savory garlic-chile-parsley oil, letting them drink it up.

So what makes some aglio e olios bland and others revelatory? With old garlic, dusty red-pepper flakes and bland olive oil, it¶¶Òőap hard for pasta aglio e olio to do anything more than get the job done. The secret to a great version, I’ve learned, is a little soul.

Recipe: Spaghetti Aglio Olio With Zucchini

When you’re up late and in need of quick sustenance that won’t weigh you down before bed, this garlic and oil pasta is a revelation, especially for zucchini lovers. Salt the summer squash to concentrate its flavor, then stir-fry it in the hot oil to create a delicious vegetable and infuse the oil. With a dish as quick and as simple as this, the quality of the individual ingredients matters a whole lot: Dried red chiles and whole fresh parsley leaves season the olive oil as much as they speckle the dish with Italian American color.

By Eric Kim

Yield: 4 servings

Total time: 45 minutes

Ingredients:

• 4 large zucchini (about 2 pounds), trimmed, halved and cut into 1/2-inch-thick batons
• Kosher salt (such as Diamond Crystal)
• 1 pound spaghetti, preferably bronze-die extruded (see Tips)
• 10 to 12 garlic cloves
• 4 dried whole red chiles, such as guajillo or chiles de ĂĄrbol (see Tips)
• 4 cups loosely packed fresh parsley leaves and tender stems (from 1 large bunch)
• 1/2 cup extra-virgin olive oil
• 1 1/2 cups (about 5 ounces) grated Parmesan (optional)

Preparation:

1: Place the zucchini in a large colander set over a medium bowl or in the sink. Add 2 teaspoons of salt and toss until evenly coated. Set aside to drain.

2: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente.

3: While the pasta cooks, thinly slice the garlic. Stem and seed the chiles, then tear them into bite-size pieces. Finely chop half of the parsley, leaving the other half whole.

4: When the pasta is done cooking, turn off the heat. Transfer the zucchini to a medium bowl, then pat very dry with a clean towel. Reserve about 1 cup of the pasta cooking water. Drain the pasta into the colander, then return the pot to the stove. (As it sits, the residual heat should remove any remaining moisture.)

5: To the empty pot, add the oil, garlic, chiles and the whole parsley (reserving the chopped parsley) and place over medium heat. Season with salt to taste and cook, stirring constantly, until the garlic is fragrant and just starts to brown at the edges, 2 to 4 minutes. Add the zucchini and continue to cook, stirring occasionally, until it turns bright green, another 2 to 3 minutes. Add the reserved pasta water and stir, scraping up any browned bits on the bottom of the pot.

6: Add the drained spaghetti and stir until well combined. Add the reserved chopped parsley and cheese, if using. Taste for salt, and add more if needed. Serve immediately.

Tips:

Any spaghetti works here, but with such a minimalist dish, it doesn’t hurt to use pasta that¶¶Òőap been extruded specifically from bronze die, which results in a rough, porous surface that absorbs more flavor.

Mild in heat with rich, savory fruitiness, dried guajillo chiles and chiles de arbol can be found at many supermarkets, Mexican grocery stores and online. A single teaspoon of crushed red pepper flakes works in a pinch; just be sure to use a dried red chile that¶¶Òőap fresh and fragrant. A single whiff should smell intoxicatingly sweet.

This article originally appeared in .

The timing is ideal for these cold peanut ginger noodles from Melissa Clark, streaming as we are toward the Fourth of July and all the barbecues and other hangs that come with it. Melissa makes a powerful case for this dish as a side, but you should also consider it as a main. The dressing contains a full cup of crunchy peanut butter, which provides protein, though you could also increase the dressing and toss cubes of seared tofu or shreds of rotisserie chicken in with the noodles.

That recipe is below, along with four others for the week.

1. Cold Peanut Ginger Noodles

This is a simple, streamlined version of the classic cold noodle dish. A combination of crunchy peanut butter and sesame oil gives the dressing an earthy nuttiness, which contrasts with the heat of chile crisp and tanginess of lime juice. But the real draw is a sprinkling of chopped crystallized ginger, which adds sweet-spicy chewiness amid the noodles and cucumbers. You can make this a few days in advance: It holds up very well in the fridge. Just toss well before serving since the dressing tends to pool at the bottom of the container.

By Melissa Clark

Yield: 6 servings

Total time: 25 minutes

Ingredients:

• Salt, for the pot
• 16 ounces Chinese egg noodles, spaghetti or linguine
• 1 cup crunchy peanut butter
• 3 tablespoons soy sauce, more as needed
• 2 tablespoons chile crisp, more to taste
• 2 teaspoons sesame oil
• 2 teaspoons finely grated fresh ginger
• 1 1/2 cups thinly sliced cucumber
• 1 bunch scallions, thinly sliced
• 2 tablespoons chopped crystallized ginger, more for garnish
• 1 tablespoon fresh lime juice, more to taste
• Chopped cilantro or basil (optional), for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, reserving about 2/3 cup of starchy pasta water.

2. While the pasta cooks, in a large bowl, combine peanut butter, soy sauce, chile crisp, sesame oil and ginger. Whisk in enough of the pasta water to make a loose, smooth dressing.

3. Add the cucumber slices to the bowl on top of the dressing, but don’t mix in. Drizzle cucumber lightly with a little more soy sauce.

4. Add the drained pasta, scallions, crystallized ginger and lime juice to the bowl and toss well, adding more pasta water if needed to make a glossy dressing. Taste and add more chile crisp, soy sauce and lime juice as needed. Top with cilantro and extra ginger if you like, then serve.

2. Tomato Basil Chicken Breasts

This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.

By Christian Reynoso

Yield: 2 servings

Total time: 30 minutes

Ingredients:

• 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
• Salt and pepper
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 tablespoons diced shallots (about 1 medium shallot)
• 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
• 1 tablespoon capers in brine, drained
• 1/2 teaspoon red wine vinegar
• Plenty of basil leaves (large leaves torn), for serving

Preparation:

1. Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.

2. Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to two serving plates.

3. Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and 1/3 cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.

4. Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.

5. To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.

3. Crispy Coconut Salmon

This simple roast salmon recipe nods to coconut shrimp, omnipresent in the coastal towns of Florida and other tropical climates. A blanket of freshly toasted, honey-sweetened shredded coconut and panko creates a crunchy, golden-brown crust fused together by a single egg white. If the crust does not darken to a golden-brown hue by the time the salmon just cooks through, a minute or two under the broiler will ensure it crosses the finish line. A refreshing mix of chives, fresh chile and lime juice accompanies the juicy fillets instead of the traditional sweet chile sauce. Serve this dish with a buttery rice pilaf and cabbage salad to round out the meal.

By Ashley Lonsdale

Yield: 4 servings

Total time: 30 minutes

Ingredients:

For the salmon

• 1/2 cup finely shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons honey
• 1 egg white
• 1/2 teaspoon finely grated lime zest
• 4 (6-ounce) salmon fillets, skin on or skinless, depending on your preference

For the chive-chile sauce

• 1/4 cup minced chives or scallions
• 1 bird’s-eye chile, thinly sliced
• 3 tablespoons fresh lime juice
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil

Preparation:

1. Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. (For skillet instructions, see Tip.)

2. Prepare the salmon topping: In a medium bowl, mix together the shredded coconut, panko and 2 tablespoons olive oil. Season the mixture with 1/2 teaspoon salt and a few cranks of black pepper. Spread the coconut breadcrumbs in a thin, even layer on the baking sheet. Bake for 3 to 5 minutes, watching closely, until golden and fragrant. (It¶¶Òőap fine if there are lighter patches — the breadcrumbs will have a second chance to darken once they join forces with the salmon.)

3. While the breadcrumbs cool slightly, whisk together the honey, egg white and lime zest in a small bowl. Add the breadcrumbs and mix until fully combined.

4. Increase the oven temperature to 425 degrees. Pat the salmon dry, rub with remaining 1 tablespoon olive oil, season with salt and pepper on all sides and place them skin-side down on the foil-lined baking sheet. Press the coconut-panko mixture into a thick layer on top of each fillet.

5. Roast for 7 to 10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and the coconut crust is deep golden brown. If the coconut crust is not golden brown at the end of the cook time, set the oven to broil for about 1 minute to deepen the color and encourage a crispy finish.

6. While the salmon roasts, make the sauce: In a small bowl, whisk together the chives, chile, lime juice, garlic, honey and olive oil. Season with salt and pepper to taste.

7. Allow the salmon to rest for a few minutes. Serve hot, drizzled with the chive-chile sauce.

Tip: This recipe can also be made in a cast-iron skillet. On the stove over medium heat, toast the shredded coconut, panko and 2 tablespoons of olive oil in a skillet, then proceed with preparing the coconut breadcrumb topping. Wipe out the skillet and briefly heat the remaining tablespoon of olive oil in the pan, swirling to coat, before laying the fillets skin side down in the skillet and roasting as directed.

4. Silken Tofu With Peanut Chile Crisp

Custard-soft silken tofu becomes a weeknight stunner when smothered in a quick homemade chile crisp, creating an irresistible interplay of disparate textures. Toasted peanuts add crunch, while the unexpected addition of panko creates delicate crispness in every bite. The chile crisp comes together quickly using an “oil sizzle” technique used in Chinese cooking, in which hot oil is poured over aromatics — here, cinnamon, star anise, chile flakes and garlic — to bloom their potent flavors in seconds. Soy sauce, rice vinegar and agave nectar round things out with salty-savory, tangy and lightly sweet notes. Serve as a starter with spoons for scooping, or spoon over hot rice for a satisfying meal that contrasts both textures and temperatures.

By Nisha Vora

Yield: 6 to 8 appetizer servings (or 3 to 4 main-dish servings)

Total time: 30 minutes

Ingredients:

• 1/4 cup roasted peanuts (salted or unsalted), finely chopped
• 1/4 cup panko breadcrumbs
• 2 tablespoons white sesame seeds
• 1 (2-inch) cinnamon stick, broken in half
• 1 whole star anise
• 2 teaspoons Sichuan chile flakes or gochugaru (see Tips)
• 4 garlic cloves, finely grated or finely minced
• 1 cup cilantro leaves and tender stems, finely chopped
• 2 (12- to 16-ounce) packages silken tofu, refrigerated (see Tips)
• 1/4 cup/56 grams neutral-flavored oil of choice, such as avocado oil or canola oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon agave nectar
• Hot white rice, for serving (optional)

Preparation:

1. Heat a small or medium frying pan over medium heat until hot, then add the peanuts, panko and sesame seeds. Stir frequently until the sesame seeds and panko are golden brown, about 3 minutes. Transfer to a medium bowl.

2. In a small to medium heatproof bowl, layer the cinnamon stick halves, star anise, chile flakes and finally the grated garlic. Set this bowl near your stove and place the finely chopped cilantro next to the bowl.

3. Arrange the blocks of tofu on a large plate or a shallow bowl with a lip (see Tips for how to get silken tofu out of its package).

4. Once everything is prepped, heat the oil in your smallest saucepan over medium heat until it registers 350 degrees (this should take 3 to 4 minutes). If you don’t have a thermometer, add a piece of grated garlic to the oil — if it sizzles immediately, the oil is ready. Carefully pour the hot oil over the garlic mixture and let it sizzle, then immediately stir in the cilantro. Let rest for 1 minute, then use a spoon to pick out the cinnamon stick halves and star anise and discard.

5. Add the soy sauce, vinegar and agave to the infused oil, then pour everything over the peanut-panko mixture and stir well.

6. Carefully tip out any water that has accumulated underneath or around the tofu, then pour the chili crisp on top of the tofu, including all the liquid in the bowl. Dig in with spoons and serve with hot rice, if desired.

Tips

Sichuan chile flakes are a medium-hot vibrant red chile flake with a toasty flavor. They are not the same as Sichuan peppercorns, which have a citrusy flavor and a numbing, tingly quality. For mild heat, use gochugaru (Korean chile flakes). You can purchase both at East Asian grocery stores or online; some well-stocked grocers sell gochugaru as well.

Silken tofu is sold both in shelf-stable aseptic packages and in the refrigerated section with block tofu. You can choose either, though the latter is preferable for both flavor and texture.

If your silken tofu is tightly packed in its container, invert the package and use scissors or a paring knife to snip off a little piece at each of the four corners to create some air; slice open the front packaging wrapper; invert the plate or bowl on top of the tofu, carefully flip over and gently wiggle the package to slide the tofu onto the plate. Repeat with the second block of tofu. If your tofu is packed in water, drain it and invert the tofu onto the plate or bowl. If the tofu breaks apart, don’t worry, as it will taste the same, and you can just slice the tofu into large cubes.

5. Hot-Sauce Shrimp

So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That¶¶Òőap the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it¶¶Òőap too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.

By Ali Slagle

Yield: 4 servings

Total time: 10 minutes

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined or shell-on
• Kosher salt
• 3 tablespoons unsalted butter, cold and cubed
• 1 tablespoon hot sauce, plus more to taste
• 2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed
• 6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

Preparation:

1. Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.

2. Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.

3. Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.

4. Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

This article originally appeared in .