Recipe: Grilled Achiote-Rubbed Red Snapper

Achiote-Rubbed Red Snapper If you’re looking to spice up your grilling repertoire, this vividly hued red snapper dish from Nicholas Farina won’t disappoint. Farina rubs the snapper’s firm flesh with achiote paste, a lively blend of annatto seed, vinegar, garlic, and spices that once belonged to the ancient Mayans. It then turns smoky-sweet on the grill, playing the perfect foil to its spicy marinade. Flounced by a colorful sauté of the season’s best vegetables, it’s best served family style, with lots of forks for digging in.

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On the Menu: A Salute to Chile Peppers

Nicholas Farina and Mixologist Pablo “Papi” HurtadoNicholas Farina and Mixologist Pablo "Papi" Hurtado

Calling all hotheads: don’t miss this spectacular salute to the chile pepper prepared by Nicholas Farina, the chef and owner of Verdad, a Latin American tapas bar. An alum of some of the Northeast’s top kitchens, Farina will explore all the nuances of the mighty chile by incorporating different varieties into each course of this flavor-packed menu. Check out the menu below; if you think you can stand the heat, click here to make your reservation. Hors d’Oeuvre Big-Eye Tuna Pizza with Spicy Chile Aïoli Hamachi Ceviche

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Field Trip: Winehaven at Outside Lands

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There aren’t many wineries in California that focus on Spanish varietals. For Louisa Lindquist California’s Mediterranean climate and the distinct grapes of Spain seemed like a perfect match. Her longtime love of Albariño and Tempranillo and the perfect setting of California’s Central Valley has produced Verdad, the winery she runs with her husband, Bob Lindquist (who we profiled earlier this week). Louisa's wines express the true flavors of these old world varietals and the unique California terroir in which they're grown. We asked her what type of music she’d pair with her wines and what she'd eat for her last meal on earth.

James Beard Foundation:
What music pairs best with your wines?

Louisa Lindquist:
Jazzy,... Read more >

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