Elote is a popular street food in Mexico, in which corn on the cob is brushed with mayonnaise and topped with Tajín and crumbled cheese. This version, known as esquites, is served off the cob, usually in a paper cup or bowl. Here, the corn is cooked in a skillet until it takes on some color before being tossed with Wisconsin-made queso blanco from V&V Supremo, fresh lime juice, and just enough mayonnaise to hold it together. Alternatively, you could grill the corn on the cob, then cut the kernels off before adding to the bowl with the rest of the ingredients.

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Tetelas are a classic Mexican antojito, or “little craving,” often served at street food carts. The triangular pockets are typically filled with beans and cheese (here, we use Wisconsin-made queso Chihuahua from V&V Supremo), and are griddled on a comal until blistered and golden brown. Fresh masa will have the best flavor if you can find it, but you can also use a dried masa powder, or masa harina, to make masa at home. When preparing your own masa, add just enough water until the dough no longer cracks when pressed between your fingers. When griddling the tetelas, adjust the heat as you go to avoid burning the masa before it’s fully cooked. The masa is fully cooked when it feels rough and dry to the touch on all sides.

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Fish tacos are surprisingly easy to make at home, especially if you avoid deep-frying. Skip the batter and use SAVEUR x Burlap & Barrel’s Ceviche Spice Blend to flavor your fish and keep dinner quick and fresh. Here, the bright, zingy spice mix—redolent with tart black lime, floral coriander, and funky fermented white pepper—is used three times for maximum impact: to dust the halibut before searing, in the avocado and charred tomato salsa, and in the brine for pickling red onions. Topped with an herb salad dressed with olive oil and lime juice rather than a creamy slaw, these tacos are on the lighter side but still deeply satisfying. You can go with any meaty white fish here (we love using wild-caught fillets from Alaska), or even shrimp, and feel free to customize the toppings—the sky is the limit.

Order SAVEUR x Burlap & Barrel’s Ceviche Spice Blend here.

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When people think of okra, they often think of slime and goo, but I’m here to tell you that, with the right technique, the tender green pod might become your new favorite vegetable. 

Growing up in Pakistan, okra was always golden and crisp but also tender, robed in a saucy masala of juicy tomatoes and velvety onions. I still make it this way in my New York kitchen whenever I return from the farmers market with a bag of okra. Following my mom’s recipe, I start with a base of garlic, ginger, chile powder, and turmeric. Then I add the onions and fried okra and simmer everything to meld the flavors.

Sadly, I can’t always find okra at my local farmers market, but a bag of the frozen stuff from the Indian supermarket works great in a pinch. It comes stemmed and sliced, which saves me time in the kitchen; I just cook it a little longer and don’t deep-fry it (the extra water makes it splatter).

When buying fresh okra, look for medium pods that are bright green, dry, unblemished, and no longer than your index finger: The bigger, the tougher is the rule I go by. Okra is surprisingly inexpensive and will keep for about four days, refrigerated in a paper towel-lined produce bag. You can use any extra okra in this Caribbean-Style Sautéed Okra recipe, which is a personal favorite. 

To clean okra, give the pods a rinse, then spread them on a kitchen towel. (They soak up water, so it’s important that they be as dry as possible to ensure proper crisping.) With some quick prep, this stir-fry comes together in no time. I encourage you to sop it up with roti (flatbread), like chapatis or parathas, or to ladle it over basmati rice.

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Finding morels at the farmers market is like winning the lottery. One morning you’ll spot them, and the next they’re gone. Some years they don’t make an appearance at all, while others they’re around for weeks. That’s because these fussy, rare mushrooms, which are prized for their smoky earthiness, can’t be cultivated: They’re picked in forests between April and July and sprout only under certain climatic conditions. The good news is, you can substitute any edible mushroom in recipes that call for morels. 

When shopping for wild mushrooms, look for ones that are dry and unbruised. Darker morels have more flavor than lighter ones. Don’t be daunted by the price per pound; mushrooms are mostly air, so a few ounces will go far. To prevent molding, store them in a brown paper bag in the fridge (the crisper drawer with the humidity turned off is best), and plan to eat them within a couple of days, lest they get slimy or shriveled. If the stems are too chewy for your taste (shiitake stems are notoriously tough), freeze them along with any trimmings and add them to your next batch of beef or vegetable stock.

When I’m cooking for my family, I love to keep things simple. These days, that means plenty of crusty bread (grilled on my little superintendent-approved electric grill) topped with cheese and something quick-cooked. A few farmers market morels, placed briefly over the hot grates, make this simple dish into something extra-special. If you don’t have a grill, use the broiler or a grill pan to toast the bread; meanwhile, fry the mushrooms directly in the chive-shallot butter until just tender.

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If you’re a mom, the last thing you probably want to do on Mother’s Day is be in the kitchen, especially with your kids, but hear me out. As a chef, I already spend more time in the kitchen than the average person, but it feels different when my daughter’s by my side. The cooking process may be slower and messier, but it’s also fun and educational. The key is to stick with something simple. By simple, I mean recipes that don’t involve a ton of prep (no chopping, searing, or anything precarious) or cleanup—the goal is minimal effort, high reward for me and my little one (smoothies totally count as cooking together!). The following recipes fit the bill perfectly: they’re easy, adaptable crowd favorites that kids of all ages and skill levels can make with just a little adult supervision. And that adult doesn’t have to be mom! No matter who’s in the kitchen with the kids, just make sure the menu includes something she’s craving—it is Mother’s Day, after all.

Blueberry Muffins

A classic for a reason! Kids will love baking and eating these, guaranteed, so get your cupcake liners out and gather your ingredients (you probably already have most of them in your pantry). Finished with a light dusting of sugar rather than a fussy streusel, these muffins make for an easy-like-Sunday-morning breakfast. Get the recipe >

Mixed Berries and Mint with Berry Shrub

Make the shrub in advance (it needs to sit for an hour and a half), and this fruit salad will come together in no time. It’s a low-lift project to start first thing in the morning (kids will love smashing the berries). Once the shrub is ready, it’s just a matter of tossing the tart syrup with your favorite ripe berries and plenty of fresh mint. Get the recipe >

Banana-Mango Smoothie with Fresh Turmeric

Smoothies are a no-brainer for making with kids. Incredibly versatile and quick, they’re the easiest addition to the Mother’s Day menu. This recipe calls for banana and mango in addition to fresh turmeric, but feel free to blitz it up with any ripe fruit you have on hand. Get the recipe >

Besan Cheela (Chickpea Pancakes)

Somewhere between a pancake and a crêpe, these vegan chickpea-based cheelas can easily be customized to each family member’s taste with different mix-ins (try spinach or cheese). The batter comes together quickly in just one bowl, making it a breeze to pull off with children. Get the recipe >

Blueberry Pancakes

The secret ingredients in these ultra-fluffy flapjacks? Yogurt and a splash of seltzer. Whisking up the batter is a piece of cake. Tasks for the kids include sifting the dry ingredients and topping the pancakes with blueberries (let them get creative—nothing says “Happy Mother’s Day” like “MOM” spelled out in blueberries!). Get the recipe >

Burrata and Marinated Cherry Tomato Sandwiches

Mother’s Day arrives just as early-season tomatoes start appearing at farmers markets across the country. Task the kids with marinating cherry tomatoes the night before Mother’s Day or the morning of, then pair the plump beauties with creamy burrata and crusty bread for a satisfying brunch or dinner. Get the recipe >

Cacio e Pepe

Kids love cheesy pasta, adults love cheesy pasta, so just make cheesy pasta! Let little ones crack the black pepper (and control how much heat they add to their portion) and older kids grate the cheese. Whip up the dish for Mother’s Day, then be sure to add this Roman classic to your weeknight rotation—it doesn’t need a special occasion. Get the recipe >

Garlic Fried Rice

A recipe that breathes new life into leftover rice and keeps the children busy? Talk about a win-win! Kids can mix up the vinegar sauce while you fry up the rice and eggs for this hearty Filipino-inspired breakfast dish. Get the recipe >

Roast Chicken

If you’re looking for a mostly hands-off, high-reward recipe, you can’t do better than a classic roast chicken. Have the kids help prep the bird—they’re sure to delight in slathering the exterior with butter—then let the oven do the heavy lifting. Get the recipe >

Panko- and Herb-Crusted Cod Fillets

I like to think of this baked cod recipe as grown-up fish sticks. Kids can help pick herbs and sprinkle breadcrumbs on top of the fish. The best part? They’ll get to enjoy the fruits of their labor almost immediately—this dish takes just 20 minutes from start to finish. Get the recipe >

Cinnamon Hot Chocolate

Forget about the instant stuff and treat yourself and the kiddos to the ultimate homemade hot chocolate. A pinch each of cinnamon and nutmeg adds extra verve to the decadent base of cocoa powder and milk chocolate. Get the recipe >

Date-Pecan Cookies

Studded with toasted pecans and sticky-soft medjool dates, these cookies are so much more memorable than the usual chocolate chip variety you find at the kids’ table. The little ones will love scooping the dough almost as much as they enjoy devouring the finished treats. Get the recipe >

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It’s me: the person on the train carrying a bucket of food scraps into Manhattan to compost them at the Union Square farmers market, or hauling a trunk full of carrot tops and lemon peels back from the Hamptons after a day of cooking for clients. As a mother, private chef, and recipe developer, I am very conscious of the amount of food waste produced in kitchens and I am constantly looking for ways to reduce my impact. So, I jumped at the chance to test the Mill, a high-tech food recycler designed for home use. It has since become an essential part of my cooking days, and a kitchen tool that I miss when I’m in client homes. 

My biggest concern when testing the bin was that the scraps would smell, but there have been zero complaints (a pleasant surprise since certain members of my household claim they can still smell last week’s dinner). Because it dehydrates the scraps before grinding them, there are no bacteria, and thus, no rotting.  

I’m just happy that the bin’s large capacity means I can test countless recipes, chuck my pineapple peels, my daughter’s unfinished avocado, and meat trimmings in there, without it overflowing. It takes weeks to fill up, and, given my endless stream of food scraps, that’s saying something. (No one tells you how many pints of berries will go soft in your fridge when you have a small human in your home.)

The company was co-founded by tech entrepreneur Harry Tanenbaum—formerly of Apple and Google Nest—which is evident in the sleek, minimalist design. This chic and unassuming kitchen bin takes up about the same space as a trash can; but unlike your stinky trash can, it grinds food scraps into what looks like coffee grounds, except odorless.
 
So what are the results after a year with this food recycling gadget? I have diverted 288 gallons, or 622 pounds, of food scraps from landfills. That’s like filling a small commercial dumpster with every single bread crust, carrot peel, or chicken bone you tossed out all year, or diverting the environmental impact of driving 3,003 miles in a gas-powered car. Now comes the best part: those dehydrated grounds make wonderful compost for enriching the soil in home gardens (or community gardens for city dwellers). If you prefer, Mill will even send prelabeled boxes to ship your grounds back to the company, so it can be used to make chicken feed. (They use ground shipping to minimize carbon emissions.)

The Mill was designed to change people’s behavior, and I have never been more conscientious about the waste in my kitchen, or how I shop at the grocery store for myself and my clients. I try to keep the bin of my Mill as empty as possible, somewhat defeating the purpose, but also doing exactly as the founders intended: changing behavior around food waste, the biggest contributor to landfills. 

No one is saying using a Mill will single-handedly stop climate change (though it’s certainly a start), so it’s important to consider using other tricks and tools in your kitchen. When I’m developing recipes for SAVEUR or cooking for my private clients, that might entail exclusively shopping at my farmers market, or finding creative ways to use the whole vegetable or fruit, leaving no scrap behind. I find inspiration in books like hyperlocal chef Abra Berens’ Pulp: A Practical Guide to Cooking with Fruit, or Margaret and Irene Li’s Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. I use compostable kitchen towels to wipe down counters, and reusable bags for groceries. All these little bits matter, and when you add them up, they can make an impact and ease the burden we put on our Earth—the only one we get! And now’s the perfect time to start.

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Wisconsin’s Crave Brothers Mascarpone lends this silky spiced chocolate fondue from Fatima Khawaja its rich and milky flavor and a luxurious texture that holds together well over a low warmer. Khawaja served this fondue with a bounty of sweet dippers; do the same, or keep it simple with just one or two sweet treats.

Featured in “Lessons From a Fondue Fête with Two Wisconsin Cheesemakers.”

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Welcome to SAVEUR’s column on how to cook local produce according to our contributing editor, Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

My daughter has loved tofu since before she could talk. For her, I keep things simple: drain, slice, pan-fry, serve. But when I’m cooking for myself, I like things saucier: Using her leftovers, I like to make an easy vegetarian stir-fry with bell peppers, Thai basil, and plenty of ginger and garlic. If you’re a sucker for sauce like me, you’ll love the sweet and salty flavors in this recipe—and may even want to double the sauce ingredients. 

Most cooks know their way around a bell pepper—after all, it’s the bedrock of countless cuisines. One potentially life-changing trick for removing those pesky seeds is to use the tip of a knife to cut around the stem: Simply pull up, and you’ll have a seed-free pepper to work with. Another method is to use your thumb to push on the stem until the whole seeded core pops inside. Shake out the pepper, and you’re good to go.

Any color of bell pepper will do in this recipe. If you can’t find Thai basil, use the standard Italian stuff, or substitute cilantro or scallions. With leftover peppers, consider making this tart from Mallorca that’s great for a crowd, or this ragu from Abruzzo made with ground lamb, tomatoes and a pop of sweetness from the peppers.

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Historic old-school cafes dot the streets of Vienna, making it easy to pop in for a melange (a milky espresso drink) and something sweet. I decided to visit the pastry shop, Demel, to try its famous Sachertorte—the chocolate cake that is one of Vienna’s most famous desserts—and other confections. When I reached the shop and peeked into the large glass windows, I saw cooks slinging giant, messy pancakes with little fuss and precision. They were making kaiserschmarrn, another sweet coffeehouse staple in Vienna. Before serving, the pancakes were torn up, creating a texturally interesting dish with crispy edges and soft centers all jumbled together. Dusted with powdered sugar and served with rum-soaked raisins, the casual dish was a delightful contrast to the centuries-old establishment’s grandiose interior. It’s also much easier to make than Sachertorte. This kaiserschmarrn recipe, inspired by Demel’s version, is a simple one-pan dessert—minimal flipping skills required. In the spring and summer, feel free to swap out Demel’s boozy dried fruit pairing for a fresh fruit compote—I like black plums quick-simmered with sugar and cinnamon.—Fatima Khawaja  

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Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

We’re all familiar with orange-colored carrots, but the root vegetables actually come in all different gorgeous hues, from white and yellow to magenta and purple. And few vegetable dishes bring me more joy to look at—and of course, to eat—than a rainbow of long petite carrots, their green fringes mostly trimmed but with an inch or so still attached. It’s a beautiful way to present the vegetable. 

After roasting the carrots, which brings out their natural sweetness, sprinkle them with chopped pistachios for a sweet, earthy crunch. Serve the dish alongside a bright, herby labneh-based sauce, and you might forget every other dish on the table.

This recipe will work with any carrots, even the larger ones—just trim them down into strips and ensure they’re all similar in size for even roasting.

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