Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
Miso roasted salmon. Gently salty and bright from miso and lemon, this easy recipe from Eric Kim is destined to be eaten with a bowl of white rice and something green. Props styled by Megan Hedgpeth. Food styled by Maggie Ruggiero. Eric Kim wrote a luminous essay about Japanese breakfast, with its constellation of small savory dishes , and the daily practice of preparing it.
These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling.
5. Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.Creamy, spicy tomato beans and greens. Take two cans of white beans, some tomato paste, sun-dried tomatoes and cream, and youÕve got this brilliant quick recipe from Alexa Weibel. Food styled by Samantha Seneviratne.
5. In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.Spaghetti al limone with shrimp. The recipe is by Lidey Heuck, and it’s one of the simplest ways to have a fancy-feeling dinner.
3. Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside. 7. Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.Pan-seared asparagus with cashews. This new dish from Melissa Clark aims for amped-up crunch with chopped nuts, coconut flakes and sunflower seeds added to crisp-tender pieces of asparagus. Food styled by Simon Andrews.
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Five Weeknight Dishes: “Pasta nada” and more ultrafast, flexible dinnersJoe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
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Five Weeknight Dishes: Winner, winner, hot honey chicken dinnerJoe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
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