Elegant Lettuce-Wrapped Fish

From the NY Times Dining Section 04.09.2008


Quiet day for cooks in the New York Times' Dining Section but there are a few good recipes lurking in its mainly restaurant-driven content this week.

Quickly and Easily, a Touch of Elegance - Mark Bittman whips up lettuce-wrapped fish quickly and easily but with a touch of class. We like how the little bundles of fish and fresh lettuce are poached in white wine - these might be a very good weeknight dinner soon.

More from the Times below, including fermented sugar cane juice and tofu for carnivores.

Allure of Cachaça Spreads to U.S. From Brazil - Fermented and distilled sugar cane juice - it's not just for caipirinhas anymore. See how it's made, from jungle to bottle.

Tofu Meets Its Match in a Dish Fit for Carnivores - Melissa tempts carnivores with tofu fried up with mushrooms and chorizo - the ultimate smoky sausage.

One Pot - Today's simple dish is a Mediterranean Fish Stew.

The Outlaw Glamour of a Long-Banned Fruit - Mangosteens are legal! Finally! And they're in New York, served up for $6 each at the grocery stores and juiced in smoothies.

African Heat, Bottled in New Jersey - The tiny African birds-eye chili makes piri-piri sauce, a hot jolt of complex flavor.

(Top image: Evan Sung for The New York Times)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.