Marcia Hassel's recipes

Ingredients 1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks ¾ teaspoon table salt and ground black pepper, plus salt for cooking vegetables 1 pound green beans, trimmed and cut into 1-inch pieces ½ cup extra-virgin olive oil ¼ cup white wine vinegar   ¾ teaspoon pepper   6 ounces grape tomatoes, halved   ¼ cup capers   1 shallot, sliced thin 1/2 cup fresh parsley leaves 1/4 cup chopped fresh dill 1.. Place potatoes and 2 t. salt in large saucepan and cover with water by 1".  Bring to boil over high heat.  Reduce heat to medium-low and simmer til potatoes are almost tender, about 7 minutes.  Add until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer. 2.  While vegetables cook, whisk oil, vinegar, pepper, and salt together in a large bowl; measure out 1/4 cup dressing and set...

There’s nothing like the sweet, nutty flavor of charred corn right off the grill, but we wanted a simpler route to enjoying Mexican street corn ( elote ) that didn’t require firing up the grill, and we wanted it in salad form ( esquites ) so it wouldn’t be messy to eat. First, we looked to the stovetop and cooked our kernels in a little oil in a ­covered skillet. The kernels that were in contact with the ­skillet’s surface browned and charred, and the lid prevented the kernels from popping out of the hot skillet and trapped steam, which helped cook the corn. To maximize flavorful browning, we cooked the corn in two batches, which allowed more kernels to have contact with the skillet. Once the corn was perfectly toasted and cooked through, we used the already-hot skillet to bloom chili powder and lightly cook minced garlic, which tempered its bite. To tie everything together, we made a simple crema with mayonnaise, sour cream, and lime juice, which we tossed with the charred corn a...