Introducing my Juicy Lucía: a fusion of Minneapolis’ favorite burger, where the cheese is cooked inside the meat, with the classic Cubano, a Cuban-American staple. First I seasoned ground pork with the citrusy and garlicky flavors of mojo marinade, traditionally used for slow-roasted pork shoulder. A slice of Swiss cheese, the Cubano's signature cheese, is nestled inside the patty before cooking. The burger is then paired with the iconic combination of ham, pickles, and Dijon mustard, and pressed in butter after assembly to achieve the Cubano's signature look and texture. While potato bread stands in for the traditional Cuban bread, its similarity to Medianoche bread—a sweet, enriched bread used for a Cubano variation—adds another layer of inspiration. I promise this Juicy Lucía will be one of the best burgers you've ever had!

Juicy Lucía

You really don't need a weekend in New England (unless you already live there) to enjoy a proper seafood boil. These surprisingly simple feasts are usually reserved for special occasions or large crowds, but they come together so easily that you can definitely enjoy one on a Tuesday night, just because. Feel free to swap out clams for mussels (or add both!), crab legs for lobster tails, and absolutely play with your seasonings and other additions. The most challenging part is the timing, ensuring everything is finished at the same time and all of your seafood is tender and perfectly cooked. But don't worry—I’ve pretty much made this foolproof. Keep lots of extra Old Bay on hand for sprinkling and maybe wear a bib to avoid garlic butter stains on your shirt.

Weeknight Seafood Boil

This salad delivers big flavors and a satisfying crunch that’ll complement any dish. Think of it as a palate cleanser and a refreshing counterpoint to heavier dishes. Crisp celery and julienned jicama are woken up with a simple dressing, accented by aromatic ginger and garlic, and the tingly heat of Sichuan pepper flakes. 

Celery & Jicama Salad

This dish is ridiculously simple and comes together with just a handful of ingredients. My version features a robust, chunky marinara that isn't fussy at all. The mussels steam right in the marinara itself and gets finished with a heavy dusting of garlicky fried breadcrumbs (because you better not let someone's Nonna catch you adding cheese to a seafood dish!) Linguini or bucatini would make a delicious bed for this marinara, but some good crusty bread on the side would do the trick as well.

Spicy Mussels Marinara with Garlicky Breadcrumbs

Ara’yes are meat-stuffed pitas originating from Palestine, Lebanon, Syria, and Jordan. They’re traditionally prepared with lamb, beef, or a combination of the two, and seasoned heavily with warm spices. After a quick marinade in the fridge, you fill the pita with the mixture, smash it, then grill the bread on both sides to create a crispy exterior and a savory, juicy filling. This turkey variation is a lighter but equally satisfying version of the classic, with a well-spiced mix that stays true to the dish’s roots. A bright, fresh, and slightly smoky yogurt dipping sauce rounds it all out.

Turkey Ara'yes

My first taste of aguachile was in Los Angeles a few years ago, and I was thrilled to rediscover it back in NYC's Jackson Heights at Mariscos El Submarino, a Mexican seafood restaurant specializing in aguachiles, cócteles, ceviche, and other freshly prepared dishes. Aguachile, meaning "chili water," is a dish from Sinaloa, México, is similar to ceviche but with a focus on spiciness. It typically consists of raw seafood, often shrimp (and here I'm using scallops as well), cured in lime juice, and then submerged in a broth made of the marinating liquid, soy sauce or Maggi liquid seasoning, jalapeños, Serranos, cilantro, and garlic. The broth's spiciness can range from mild to fiery, but it typically packs a punch, living up to the dish's name.

Scallop & Shrimp Aguachile

This refreshingly simple Greek lettuce and dill salad, though less known outside of Greece than its counterpart with cucumbers, tomatoes, kalamata olives, and feta, deserves a place on everyone’s table as often as possible. I first encountered it at an unassuming Greek restaurant in Astoria, Queens, a NYC neighborhood boasting one of the largest Greek communities outside of Greece. There, crisp romaine lettuce ribbons, chilled in an ice bath, were tossed with generous amounts of dill and scallions, and dressed simply with olive oil and vinegar (many purists insist on extra virgin olive oil and white vinegar alone). The maroulosalata technique, with its emphasis on freshness and simplicity, can be applied to almost any salad green. It may not look like much at first glance, but this salad is very addicting and you may find yourself going back for more than you expected! While feta cheese is a somewhat polarizing addition, I personally love the salty, creamy dimension it brings.

Maroulosalata 

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