Swordfish and Salsa, Summer on a Plate

During the summer grilling season, swordfish makes a succulent meal, one I look forward to. With longstanding environmental and sustainability issues, however, it hasn’t always been so easy to recommend with a clear conscience. Because of overfishing, swordfish numbers were dangerously low for many years. But after a long-term boycott and moratorium put in place…

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T.G.I. Summer

Summer is the scent of sunblock and the taste of soft serve and dinner at dusk. It is hot dogs with ketchup and corn gnawed off the cob. It is salty and sweet, and it is finally here. Some people love winter cooking and baking, the woolen hygge of it all, but to me this…

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The Kitchen Counter Challenge

For such a basic element of the kitchen, why does the countertop cause so much consternation? It’s flat. Its job is simple: to provide a clean, even surface for food preparation and serving. Really, how difficult could it be to choose the right one? Fairly difficult, as it turns out. Start with the price: Depending…

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All About Pie

Good morning. American pie culture is, mostly, sweet. In Britain, the flavors often run savory — as in this delicious Guinness pie I once adapted from the cooking of Fergus Henderson and Jamie Oliver. Now comes Yotam Ottolenghi with a brilliant new recipe for fish pie with a crust of sourdough croutons (above). I think…

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Gay, Cuban and in Love

Image Cuban refugees aboard the Capt. Preston in 1980.CreditMiami Herald Collection, via HistoryMiami Museum El Espace is a column dedicated to news and culture relevant to Latinx communities. Expect politics, arts, analysis, personal essays and more. ¿Lo mejor? It’ll be in Spanish and English, so you can forward it to your tía, your primo Lalo…

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