Make Ahead

This dish, also referred to as escabeche, owes it origin to the Spanish, who created the technique of frying or poaching fish or chicken and then marinating it in a citrus or vinegar mixture as a way of preserving the meat. Because the marinating process can take up to a day, it is left in the refrigerator and as a result is typically served cold or at room temperature. It makes a great dish for a picnic or an outdoor meal because it can be made well in advance and only gets better with time.

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

This is a wonderfully refreshing salad that walks the line between a shrimp cocktail and a ceviche. It’s also incredibly forgiving—so feel free to use as much (or little) of the ingredients as you like. Tangy and fresh, it is a great start to any meal.

This salad is as crunchy as it is tangy, which makes it the perfect refreshing complement to any Mexican dish. While the salad is very flavorful, it is not overpowering and can offer freshness and texture to a menu. Feel free to omit the cucumber or substitute radish, carrot, or any other hearty vegetable that won’t wilt after being left to marinate in lime juice.

Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.

If there is a recipe that truly captures the scent and essence of Mexican cooking, this is it. There are so many reasons to love this soup. Besides being easy to make and healthful to eat, it offers deep, rich flavors brightened by fresh ingredients. This is a great soup to serve for company, because it is not only delicious, but the contrasting colors of the deep amber soup base and the bright green and white from the toppings make for a stunning presentation. It is also a conversation piece, because everyone can get involved in the assembly of their soup bowl.

While ceviche has become increasingly popular in the United States, it has been a staple in the Mexican kitchen for decades. Traditionally fresh fish is “cooked” by the acid of lime juice and flavored with red onion, jalapeño, and cilantro. Ceviche makes a fresh and light start to any meal. This is a good basic ceviche recipe, but feel free to make it your own by adding other aromatic ingredients, such as fresh ginger or tomato.

Quesadilla literally translates to “little cheese thing.” In Mexico, these little cheese turnovers are eaten as snacks throughout the day and can be left plain or stuffed with a filling. The filling is a combination of regional and personal preference. In all cases, these portable turnovers are quick and easy to make with ingredients you are most likely to have on hand—making them the perfect snack!

I love pumpkin in just about any form, but put it in a cake with cream cheese frosting, and there’s no holding me back. This cake is perfect to bring to a hang-out night with your friends or for you and your roomies to munch on for dessert. Or breakfast! Hey, pumpkin is a fruit and cake has grain and dairy products . . . sounds like breakfast to me.

Is it a cake? Is it a Jell-O mold? We may never know. But we do know it’s a delightfully light strawberry shortcake dessert that is super easy to make and tastes good, too.

I used to eat these all the time as an after-school snack. Who knew I was actually paying homage to another generation? Make them with or without the pickles; it doesn’t matter.

Okay, don’t freak out when you see the ingredients on this one. Yes, grape jelly in the sauce. Trust me, they’re delicious. This is one of the recipes that my family still makes all the time and everyone loves them.

This is another recipe I tried in France. It actually comes from the French colony of Martinique, an island in the Caribbean, which explains the coconut milk and banana combination. The coconut milk and curry are very mild and give just a hint of the Caribbean flavor. It’s scrumptious, easy to make, and a surprising change from your usual date food.

This recipe seems complicated, but it’s truly not hard to do, there are just a few steps. The good news is all the work (and mess) can be done well ahead of time. I know lump crabmeat is expensive, but don’t be tempted to use anything else. It’s still cheaper than going out to eat and your date wouldn’t be impressed by mushy crab cakes. If you are lucky enough to have a seafood store near you that carries fresh lump crab, by all means, get it fresh. Otherwise, the canned lump crab is a fine substitute.

Yes, we know that real risotto uses arborio rice, but we also know that it has to be stirred constantly for 40 minutes and that’s not a good way to impress your date. Arborio rice releases more starch as it cooks than other types of rice, making risotto very creamy. This version is still really creamy, but can be prepped ahead of time and finished in less than 15 minutes.

This is a superb date dish because all of the prep can be done and the mess cleaned up long before your date arrives. Then just bake and serve. We use pork tenderloin because it is all dark meat and it stays moist even if it’s a little overcooked. With this classic combination of pork, apples, and sweet potatoes, even the most inexperienced cook can look like a pro.

Jill and I fell in love with Moroccan food while we were studying in France and had to include a dish with those amazing flavors. The cinnamon, curry, and raisins that are commonly found in Moroccan cooking combine to give this stew an unexpected depth. When all the flavors are cooked together and served over the couscous it’s sure to be a crowd-pleaser.

Lasagna is one of those dishes that sounds difficult even though it’s not. This version is particularly easy to put together because we use no-boil noodles (which are a little thinner than the normal kind) and jarred sauce, and it’s still excellent. If you like your lasagna a little spicier, you can use hot Italian sausage. Just serve this with some warm bread and you’re there.

My mom calls this chili, but my dad insists it’s Mexican spaghetti. I don’t care what they call it; anything that’s super simple, delicious, and makes a lot is a winner in my book. As an added bonus, the ingredients are cheap and it can be made up to a day ahead and reheated. The green chile cornbread goes perfectly with the chili, but if you prefer you can leave out the chiles or heat it up with a finely diced jalapeño.

I’m not sure why this is called German potato salad. When we made it for my German host family, they enjoyed the sweet-sour flavor, but they had never had anything like it before. Oh well, it’s good and it goes great with the bratwurst. To save time during the party, this can be made ahead and reheated on the stovetop or in the microwave just before serving.