Sunday, January 21, 2018
Cooking

Recipes: There are many things you can do with shishito peppers

Go to many Japanese restaurants, and shishito peppers are as much a staple on the menu as bowls of edamame. Quickly sauteed until the vibrant green peppers soften and begin to blister, they're often served in a small bowl, seasoned with soy sauce and maybe a touch of vinegar, and garnished with a sprinkling of bonito flakes.

The Japanese peppers can be found year-round, though the growing season typically extends from summer to early fall. Thin-skinned, the delicate finger-length peppers are known for a mild sweetness offset with a gentle heat. Tame as they often are, every once in a while a pepper packs a jolt of heat, and tackling a plate can be quite an adventure.

Readily available in Japanese grocery stores, the peppers can also be found at farmers markets and are increasingly turning up in large supermarkets as they gain popularity. At the same time, chefs and home cooks are beginning to appreciate the pepper's versatility.

Because of their small size and delicate walls, the peppers can be added to a variety of dishes — seeds and all. Slice them up and add them to scrambled eggs, or char them quickly on a grill, the smoky notes complementing the delicate heat of the peppers. Use shishitos to add mild spice to salsas, gazpachos and rich stews, or quickly pickle the peppers to serve as an appetizer or cocktail garnish.

Or stuff the peppers with tuna or cheese — fresh goat cheese is a natural pairing, the gentle grassy notes of the cheese a complement to the mild heat of the peppers. The peppers also work well in a banh mi-inspired grilled cheese sandwich, layered with pickled carrot and daikon strips and sprigs of fresh cilantro.

Comments
Healthful eating is just a one-pan fish dish away

Healthful eating is just a one-pan fish dish away

By Ellie KriegerI recoil at the repentant food chatter that crops up this time of year, dominated by words such as "cleanse" and "detox," which, from what I can tell, are just modern code for "extreme diet." But part of cultivating a healthy, balanc...
Published: 01/17/18
We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

I sat at my desk eating chunked pineapple straight out of the can, reading about how much fruit and vegetables we should all be eating every day: 1 1/2 to two cups of fruit, 2 1/2 to three cups of vegetables, at a minimum, per the United States Depar...
Published: 01/17/18
Taste test: pot stickers

Taste test: pot stickers

Whenever I order meals at a Chinese or Japanese restaurant I always look for pot stickers on the menu. The tasty Asian dumplings are filled with pork or chicken and veggies and cooked with a perfect balance of steaming and frying. The reason I order ...
Published: 01/16/18
From the food editor: Recipe for warm, cozy Pita Ribollita soup

From the food editor: Recipe for warm, cozy Pita Ribollita soup

When I first made this soup, Florida was in the grips of a cold weather snap, the likes of which rarely happens in this part of the state. We’re talking a whole week of lows in the 30s. The 30s! It was everything I ever wanted and more — the rare win...
Published: 01/16/18
Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

By Drew JacksonBleeding veggie burgers, edible flowers and tree-based sparkling waters could be the most popular foods of the year.Whole Foods, the organics pioneer and Jeff Bezos-backed supermarket, peered into its crystal milk jug and unveiled what...
Updated one month ago
Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

The Pillsbury Bake-Off is serious business and big bucks. Since 1949, the country’s most competitive home cooks put their thinking caps on: How can I use one of the designated Pillsbury products in a new, original — and here’s the tricky part — outra...
Published: 01/09/18
For something different, embrace the country-style pork rib

For something different, embrace the country-style pork rib

When it comes to pork, most home cooks know the chop, the tenderloin, the loin roast, even the Boston butt. But because I am a sucker for the underdog and the oddball, I have a new favorite cut of pork: the country-style rib.Why oddball? First, it su...
Updated one month ago
From the food editor: Turkey meatloaf and potatoes cook together in this one-pan recipe

From the food editor: Turkey meatloaf and potatoes cook together in this one-pan recipe

January brings a weird dichotomy. I’m often exhausted from December, a month packed with lots of travel and merriment and comfort food. But I also feel energized for the new year, fresh planner in hand and lots of lofty goals ready to be set.It’s the...
Updated one month ago
Dependable lentils are the star in this Thai Red Curry With Lentils and Tofu recipe

Dependable lentils are the star in this Thai Red Curry With Lentils and Tofu recipe

I take lentils for granted. I’ve had bursts of creativity using them, but for the most part they sit in my pantry while I reach for bigger, more tempting members of the legume family week in and week out. Until one day, I’m out of cans of chickpeas, ...
Updated one month ago
‘Fit Foodie’ Mareya Ibrahim talks health, fitness trends for 2018

‘Fit Foodie’ Mareya Ibrahim talks health, fitness trends for 2018

She didn’t have time to shower, fresh from the gym and tucking into an egg white omelet crowded with veggies in the dining room of the Hollander Hotel in St. Petersburg. But still, Mareya Ibrahim, known as "the Fit Foodie," was a vivacious dynamo, gi...
Published: 01/08/18
Updated: 01/19/18