Recipes By Farideh Sadeghin
21 recipes found
Maryland Crab Soup
While the exact origins of Maryland crab soup are unknown, the recipe is rooted in folk tradition, likely learned from Indigenous people, and changed over time depending on what was available and in season. You’ll find different recipes on menus in restaurants and homes throughout the Chesapeake Bay area, but you can usually assume the tomato-based soup is likely to contain corn, beans, peas and tomatoes. Seek out Maryland blue crab meat, prized for its sweetness thanks to the time the crustacean spends swimming in the brackish waters of the bay. While stock always adds a more robust flavor to soups, water will work fine as well for this hearty, vegetable-heavy recipe.
Peel and Eat Shrimp
This quick peel and eat recipe yields plump, juicy, extraflavorful shrimp by gently poaching shell-on shrimp in a combination of beer, butter and spices. Starting the shrimp in the cold poaching liquid allows them to cook gradually and evenly as the liquid heats up. A simple combination of beer, butter, celery salt, cayenne and paprika builds flavor, but feel free to substitute your favorite seafood seasoning to flavor the poaching liquid. By deveining the shrimp, you’ll remove the digestive tract and create an opening along the back, which makes them easier to peel once cooked. Peel and eat the shrimp while they’re still warm, dipping them in drawn butter or cocktail sauce, or cool them down and enjoy them cold, as you would for shrimp cocktail.
Smash Burgers
Smashburgers get their name from just that: smashing the meat onto a griddle using a metal spatula or burger press, resulting in a thin burger with seriously charred edges. Use ground beef that has a 20 percent fat content, roll the meat into balls, then chill for at least 30 minutes before cooking to keep the fat solid. The result? Juicy burgers with brown, crisp edges. Unlike a typical burger that you might throw on the grill, thinner smashburgers cook best on a griddle or cast-iron skillet. Smear some mayonnaise on the insides of the buns before toasting them; the fat leftover from the mayo should be just enough to slick up the griddle to cook the burgers, but you can use a touch of oil in between batches as needed. Top your burger how you like: Finely shredded lettuce, homemade pickles and thinly sliced red onion are enough to make this fast food staple feel fancy. A simple combination of mayo, ketchup, mustard, relish and vinegar creates the perfect sauce, but fry sauce would also hit the spot.
Double Smash Burgers
Smashburgers get their name from just that: smashing the meat onto a griddle using a metal spatula or burger press, resulting in a thin burger with seriously charred edges. Use ground beef that has a 20 percent fat content, roll the meat into balls, then chill for at least 30 minutes before cooking to keep the fat solid. The result? Juicy burgers with brown, crisp edges. Unlike a typical burger that you might throw on the grill, thinner smashburgers cook best on a griddle or cast-iron skillet. Smear some mayonnaise on the insides of the buns before toasting them; the fat leftover from the mayo should be just enough to slick up the griddle to cook the burgers, but you can use a touch of oil in between batches as needed. Top your burger how you like: Finely shredded lettuce, homemade pickles and thinly sliced red onion are enough to make this fast food staple feel fancy. A simple combination of mayo, ketchup, mustard, relish and vinegar creates the perfect sauce, but fry sauce would also hit the spot.
Grilled Chicken Breasts With Arugula Pesto
Marinating chicken breasts in pesto before grilling them results in moist, flavorful chicken. This recipe also yields a big batch of arugula pesto, which leaves you with extra to serve on the side. (You could also add a touch of mayonnaise to any remaining pesto, then slather it on some grilled bread to make a chicken sandwich.) While classic pesto is traditionally made with pine nuts and basil, arugula adds a pepperiness that pops when the marinated chicken is grilled. The addition of fresh lemon juice balances out arugula’s bold, bitter notes while also tenderizing the chicken. Though pine nuts are traditional, walnuts are significantly cheaper — and add earthy flavor without overpowering the arugula or Parmesan. This pesto will keep in the refrigerator for up to 1 week or frozen for up to 3 months. Serve the grilled chicken alongside chopped salad, coleslaw or grilled zucchini.
Maroulosalata (Green Salad With Feta and Dill)
Although the iconic Greek salad, colorful with tomatoes, feta and olives, might spring to mind when contemplating Greek salads, monochromatic maroulosalata (which translates to “lettuce salad”) is arguably the more popular option in Greece. The salad is simple and effortless: Toss sliced romaine hearts, fresh dill, crumbled feta and sliced scallions with olive oil and fresh lemon juice, then season with salt and pepper, no separate dressing required. The key to this refreshing chopped salad is slicing the lettuce into delicate shreds, then soaking them in ice water to get them extra-crisp before draining, drying and tossing with the rest of the ingredients. Serve with grilled seafood, such as shrimp or fish, or as a sunny side salad with souvlaki or roast chicken. But this salad can also stand alone, as a light, summery supper on the hottest of days.
Succotash
Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability.
Adobo Seasoning
Zesty, salty and versatile, homemade adobo seasoning is the perfect all-purpose blend — and can be created using pantry spices. It takes its name from the word “adobo,” which comes from the Spanish word “adobar” (to marinate), and it adds depth in a pinch. A staple in Latin American cooking and beyond, adobo seasoning’s ingredient list and proportions might range from country to country or household to household, so feel free to adjust to your preference. Use it in soup bases or as a rub on flank steak, venison or fish, or add some to plain rice or rice and beans to punch up the flavor.
Hot Honey Chicken
Breaded with a seasoned cornflake mixture then baked, these chicken cutlets are spicy and sweet thanks to a drizzle of homemade hot honey. Making hot honey at home is simple and only requires a few pantry ingredients, but feel free to use your favorite store-bought brand if you have some handy. For the most tender, evenly cooked chicken, start by pounding your boneless, skinless chicken breasts with a meat tenderizer until they are the same thickness all over. You’ll bread the chicken in a cornflake mixture spiced with paprika, onion powder and garlic powder, then bake it on racks set over a sheet tray, allowing air to flow all around the chicken to ensure it crisps on all sides. Enjoy the cutlets on a bun, tucked into a sandwich or on their own with a side of coleslaw or potato salad. To prepare ahead of time and store the cutlets in the freezer, arrange them in a single layer on a parchment paper-lined baking sheet and then wrap in foil. To cook, simply unwrap and defrost in the refrigerator overnight. Cook the thawed cutlets from the fridge about 8 minutes longer than instructed in the recipe.
Balsamic Glaze
This two-ingredient balsamic glaze recipe is your pantry’s secret weapon. The simple reduction of balsamic vinegar and brown sugar or honey will leave you with a thick glaze and concentrated, complex sweet-sour flavor. When boiling the vinegar, be sure to turn on the vent or open a window, as the mixture is as fragrant as it is potent. Adding a sweetener is completely optional; the vinegar will naturally become more intense and a bit sweeter as it cooks down. If your reduction becomes too thick, simply add a dash of water to help loosen. Add this glaze to marinades, dressings or roasted vegetables (such as broccoli), or drizzle it over caprese salad or grilled peaches. Toss strawberries with a spoonful of balsamic glaze to enhance their flavor for strawberry shortcakes or strawberry pretzel pie.
Palak Paneer
A vegetarian dish of fresh, unripened cheese cooked in a thick, creamy spinach purée, paneer palak originated in the northern Indian state of Punjab. Named for its two primary ingredients — spinach and paneer cheese — palak paneer is reminiscent of saag paneer (which typically uses a mixture of greens, including spinach, fenugreek leaves and mustard greens) but instead uses blended spinach as its sole source of greens. A fresh, firm, mild cheese used throughout India, paneer is prized for its texture and its ability to absorb the flavors of its surrounding ingredients, as it holds its shape without melting when heated. If you’re unable to find paneer, you can try firm tofu instead. Here, the paneer is heated in the sauce, however, you could sear the cubes in a pan before adding them to the dish. Serve palak paneer with naan or steamed basmati rice.
Chicharrones
A snack prized for their crunch and salt factor, chicharrones commonly involve fried pork skin. You’ll find versions across Spain and Latin America where they might be crisped by methods that include deep-frying, baking or boiling. This recipe uses long, 1-inch-wide pork belly strips that include the skin, fat and belly. In order to get them as crisp as possible, they’re rubbed with baking soda before cooking. Next, they’re rinsed and submerged in water in a nonstick skillet. They’ll simmer and tenderize as the water evaporates, then eventually they sizzle in their own rendered fat. (A splatter screen will help protect you from the pork belly skin as it crackles and crisps in the pan, and long sleeves will help prevent any hot oil burns.) Serve these meaty, crunchy chicharrones on their own, with lime wedges, or with one-pot rice and beans.
Kabab Koobideh
Popular street skewers found all over Iran, koobideh are traditionally made using either ground beef or lamb flavored simply but impactfully. This recipe calls for three seasonings: grated onion, sumac and salt. The word “koobideh” is derived from the Iranian term for “to beat,” referring to the way in which the meat is prepared. Aggressively working and mixing the ground meat to form a cohesive mixture helps when it’s time to form the meat onto the skewers. Baking soda helps to keep the meat tender, while using 80 percent lean ground meat will keep the koobideh moist. When grilling the kababs, 1-inch-wide flat metal skewers work best to hold the meat. But, you can also shape the meat mixture directly on parchment paper if you don’t have metal skewers. Grilling over charcoal yields the best results, but cooking in the oven will also work well. Serve koobideh with steamed basmati rice or sabzi polo, grilled plum tomatoes and fresh herbs, such as parsley, dill and tarragon. A squeeze of fresh lime juice doesn’t hurt either.
Tandoori Chicken
Believed to have originated in Iran but known by different names depending on the country, the tandoor is a clay oven used throughout South, Central and Western Asia to bake, roast and grill. Meats cooked in a tandoor are incredibly moist and tender; cooking on a grill or in the oven under the broiler can achieve similar results. Make incisions into the chicken to help the marinade really penetrate the meat. Lemon juice and yogurt help achieve the tenderness tandoori chicken is known for, while a combination of sweet paprika and Kashmiri chile powder give it its signature red hue. (The bright red hue you might see in some Western restaurants is achieved by adding red food coloring.) Serve with steamed basmati rice and cucumber cilantro raita.
Smothered Chicken
This easy, beloved one-pan meal is true Southern comfort food. Though smothered chicken often includes bacon, celery or bell pepper, this recipe strips it to its essence, relying more upon onion and scallions. The classic cooking technique of smothering has its roots in West African, French and Creole culinary traditions and, at its core, is a simple stovetop braise. Serve this dish with steamed rice or mashed potatoes, plus a side of collard greens or green beans.
Kotlet (Meat, Potato and Onion Patties)
Crisp on the outside and juicy in the middle, Iranian kotlets are made from mixing grated potatoes and onions with ground beef or lamb and spices, then forming them into patties before frying. Every Persian household has its own signature spice blend, or advieh, and it traditionally includes a variety of spices such as cumin, turmeric, cinnamon, cardamom, rose petals and cloves. Typically eaten for lunch or taken along on picnics, kotlets are great hot or at room temperature; they can be served right away with steamed basmati rice or saved for later, tucked into a sandwich with tomatoes, pickles and herbs.
Orange-Glazed Baked Salmon
Baking salmon gently at a low temperature is a low-effort approach that results in a flaky, moist piece of fish. This simple preparation utilizes oranges, but lemons would work nicely, too. You’ll reduce some fresh orange juice in a skillet to concentrate its flavor, then whisk in some honey to sweeten. The glaze gets drizzled over the salmon before baking, but also doubles as a dressing for salad greens. Keep this dish simple, with just its side of greens, or pair this easy weeknight meal with cilantro rice or olive oil mashed potatoes.
Chashu
Chashu is a Japanese adaptation of char siu, or Chinese barbecued pork, that’s typically served atop a bowl of steaming ramen, or on its own over steamed rice. Whereas char siu is roasted in an oven at high heat and typically includes Chinese five spice, hoisin and red yeast rice or red food coloring for its distinct color, chashu is usually rolled to maintain its moisture, seared, then braised in a flavorful liquid of sake, soy sauce, sugar, scallions, ginger and sometimes mirin. Save the rich, leftover broth for braising vegetables, or marinate peeled, hard boiled eggs in it, then use the eggs to top ramen. Uncut pork belly can sometimes be tricky to find, so call the butcher ahead of your visit to order a whole piece before they slice it for bacon.
Sopapillas
Crispy, golden-brown pillows that are sweet or savory, sopapillas are a traditional New Mexican fried dough made with only five ingredients: flour, baking powder, sugar, salt and shortening. The dish is rooted in the American Southwest, where Hispanic, Spanish and Native American cultures converge. Sopapillas, also spelled sopaipillas, can be stuffed with braised meat, New Mexican chiles or cheese and served as a meal or snack, or the entire pastry can be drizzled with honey for dessert, as it is here. To ensure maximum puffiness, roll the dough out thinly, and the oil should be very hot. Sopapillas are best served right after frying.
Carne Asada Torta
Tender white rolls stuffed with smoky grilled meat, creamy avocado, juicy tomatoes, pickled jalapeños and red onion, the Mexican torta is a much-loved sandwich that likely originated in Puebla during the French occupation in the 1860s. Mexican bakers were inspired by baguettes, and created telera, a smaller, softer loaf with signature hash marks across the top. While the exact history is blurry, one thing remains true: like any good sandwich, good bread is key. Telera or bolillo rolls are traditional here, although according to Claudette Zepeda, a San Diego chef who specializes in regional Mexican cooking, ciabatta is an acceptable substitute. She also said that while pickled onions and chiles are a must, cheese is usually only found on a cold torta. All that to say, while it’s not strictly authentic, feel free to add refried beans or crumble on a little cotija cheese. For extra flavor, place the cut sides of the toasted bread over the carne asada while it’s resting to soak up some of the flavorful juices. This version of the popular sandwich calls for carne asada, but you could also use shredded pollo asado.
Cajun-Style Shrimp Alfredo
Fettuccine Alfredo is an Italian classic. Its luscious sauce is traditionally created using only two primary ingredients: butter and Parmesan. When stirring a large quantity of cheese into pasta, the key to achieving a fully emulsified sauce — a creamy consistency — is making sure to save and utilize some of the pasta cooking water. This recipe gives the dish a Cajun spin by adding spiced shrimp, celery, bell pepper, onion, garlic and jalapeño, finishing it with a sharp hit of Creole mustard. If you can’t find Creole mustard, a mix of Dijon and whole-grain mustards works well.