Easy Fish Tacos to Celebrate Summer

By Jess Ziman

I remember perusing the farmers’ market eight months ago and wistfully bidding farewell to my favorite summer produce. There are seasonal gems all year round, but without a doubt summer is the most vivacious. I was so happy to go to the farmers’ market last week and take in the renewed abundance of color and variety – fresh tomatoes, asparagus, cherries and lovely golden peaches!

To me, these tilapia tacos with peach, corn, and black bean salsa are the perfect way to welcome the season. Nothing says summer quite like a lovely ripe peach and fish tacos instantly making me feel like a sun-kissed surfer. Not only are the tacos a refreshing, yet surprisingly filling meal, but they are quick to make so you won’t have to be indoors too long, missing the sunshine.

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Crazy for Cukes

Congratulations to Melinda G from Missouri who won our Picnic Time English-style willow basket sweepstakes! We hope you'll have plenty of opportunity to use it this summer.

Sandy's out on vacation having fun in Japan this week. In her stead, Catherine Pantsios, one of our stellar Special Fork Food Editors is sharing her latest obsession: Thai Cucumber Peanut Salad.

By Catherine Pantsios

I guess it’s pretty obvious where the phrase “cool as a cucumber” comes from—there’s no denying this crisp green fruit (yes, cukes are a fruit, not a vegetable) is a sure-fire refresher on a hot day. Cucumbers have a bright, yet subtle flavor that blends well with many flavor palettes, whether it’s in a Russian salad with sour cream and dill; a Japanese quick pickle with rice vinegar, soy sauce and a touch of sugar; or a fiery Korean kimchi.

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Salmon en Papillote

By Zoe McLoughlin

This is my go-to recipe at least once a week. The term "en papillote" is French for cooked in parchment paper. It's simple, yet elegant, and this dish is packed with flavor. All the ingredients cook together in the same amount of time and the parchment paper locks in the flavor. It’s super-fast, super-easy and leaves you with virtually no clean up.

I have made this dish countless times, changing the ingredients, depending on what I have on hand. This version is Mediterranean in its inspiration, but I often make it with Asian flavors using shiitake mushrooms, scallions, ginger and soy sauce. I used salmon fillets for this recipe but any type of fish such as halibut, sea bass, sole or snapper are great alternatives.

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My Essential Pepin

Photo courtesy KQED from the Essential Pépin TV Series Photo credit: © 2010 – Cristiana CeppasToday, Sandy turns over her Monday spot to Mary Jane Reiter, Special Fork’s public relations manager, who blogs about her recent class with the legendary chef, Jacques Pépin.

By Mary Jane Reiter

Before there was Emeril, Bobby, Gordon or Martha, there was Jacques. Jacques Pépin has spent the last 60 years as a professional chef, restaurateur, cookbook author and host of many PBS cooking shows. His most recent TV show and companion book Essential Pepin contains more than 700 of his favorite recipes.

Jacques Pépin is MY celebrity chef. So when I had the opportunity recently to attend a techniques class for culinary students, taught by Pépin, I jumped at the chance. He spoke at the International Culinary Center in Campbell, California, where he is on the board.

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Frittata – the Perfect Last-Minute Dinner

By Zoe McLaughlin

This dish is as simple as it gets. With just a few pantry staples, you'll have a delicious and satisfying meal in minutes.

Growing up in a household where both parents worked outside the home, this dish was perfect for the nights when we all got home late. We served it with a simple green salad.

A frittata is essentially an open-faced omelet. It's prepared in one pan so clean up is easy. I used a nonstick sauté pan but you could also use a cast iron skillet and finish the frittata off in the oven at 375°F for about 10 minutes, instead of cooking it on the stovetop.

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