Recipes by Shannon Smith
I've been taking and teaching cooking classes all over the world for twenty years. I read cookbooks like they're romance novels and I love hopping into the kitchen to whip up new, exciting creations. This section is all about the globally inspired recipes I've created, taught, or learned over the years, and I hope you enjoy them as much as I do!
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Pho Ga (Vietnamese Chicken Soup)
Pho Ga is a classic Vietnamese dish made with rich broth, noodles, and shredded chicken. When I was in the city of Saigon (also called Ho Chi Mihn), I spent a day learning how to make it perfectly with charred shallots and ginger, and toasted spices. My young teacher taught me the importance of rinsing the chicken after boiling it for a few minutes, before simmering it slowly for hours. The addition of toasted spices, sugar, and fish sauce at the end of the cooking is what gives the chicken broth its unique flavor.
Orange and Burrata Salad
I love knowing I can get oranges at the market any time of the year. I especially love seeing varieties that are new to me, particularly those that have pink or blood-red fruit inside. This is a salad that looks beautiful on a holiday table, picnic table, or even the breakfast table. Just choose some colorful oranges and cut off all the rind; then slice them and remove the seeds.
Ancho Chili Con Carne
My family had a tradition every Christmas eve. Mom made a huge pot of chili, and we all filled our bowls with Fritos, chili, cheese, and sour cream before loading up in Dad’s car to go looking at the neighborhood Christmas lights. After my mom passed away, my sisters and I continued the tradition of making chili, but when it’s my turn I put my own spin on the recipe. No matter who makes the chili each year, we always have to have Fritos and cheese, or it’s just not right. Here’s my version of Christmas eve chili, and you can make it as spicy as you like by adding or reducing the amount of dried chiles you use.
Chopped Vegetable Salad with Dukkah
Dukkah is an Egyptian mixture of aromatic nuts, seeds, and spices that is versatile enough to sprinkle on vegetables, feta cheese, rice, or leafy salads. There are many variations of dukkah, using different kinds of nuts and seeds, and it keeps well in an airtight jar for several weeks. For this salad I toss lots of greens with as many fresh vegetables I can find, but feel free to add whatever you like. The dressing is perfectly sweetened with honey and compliments the spicy dukkah topping. Ground sumac berries are optional, but add a tangy flavor and gorgous finish to this already colorful salad.
Lemon Tarragon Chicken Salad
This is no ordinary chicken salad! The addition of fresh lemons and tarragon make it so special, especially in the summer. If you don’t have tarragon, you can use any fresh herb, such as basil or cilantro. My favorite way to eat chicken salad is with Frito Scoops!
Panzanella (Italian Bread Salad)
Panzanella is an Italian salad using day-old bread that is toasted and tossed with tomatoes. I like to tear the bread before toasting it, which gives it a more crispy texture. Of course, using ripe summer tomatoes is the best way to enjoy this salad, but cherry tomatoes any time of year will be delicious too.
Kiwi and Green Chile Gazpacho
I first tasted a green gazpacho with kiwi when I was visiting Santa Fe, New Mexico. I couldn’t wait to create my own version, and I love the way it turned out. The soup itself is pureed in a blender.
Pozole with Green Chile Sauce
Pozole is a delicious and hearty stew made from dried hominy, a type of dried corn. It is a traditional Mexican dish originating with the Aztecs who considered corn a sacred plant, and it was usually made only for special occasions. Pozole is often made with pork, but I like this vegetarian version with green chiles even better.
Orange and Fennel Salad
My first experience with how the fennel, orange, and onion play together in this salad was in Morocco, but the second was with a similar version in Israel. This is just one notable example of the similarity in these regional cuisines. The most challenging task when making this salad is segmenting the oranges away from any pith.
Russian Olivier Salad
Here’s a perfect salad to take to a picnic or party! The surprise ingredient is the the crunchy pickle, which is really a perfect flavor in this traditional Russian dish. Some recipes add diced ham, but I prefer to keep it vegetarian to please every palate!
Cuban Black Bean Soup
I started teaching Cuban cooking classes long before I actually traveled to Cuba. I had been to a Cuban restaurant in Miami, and also New York City. I loved the menu and food so much, I knew I had to study and try the cuisine at home.
Shaved Brussels Sprouts Salad
I've never been a fan of cooked Brussels sprouts, but I love them raw. I shave them on a mandoline and toss with sliced shallots and crispy celery. I make a tangy dressing with pomegranate molasses to compliment the slight bitterness of the Brussels sprouts.
Quinoa Salad w/ Roasted Vegetables
At Lima’s Surquillo Market, I spotted a woman selling baskets of quinoa in an array of colors. She sat on a stool with the containers encircling her polleras skirt, the traditional dress of Andean women. In Peru, quinoa is a sacred crop, and its nutritional benefits make it one of the most popular seeds worldwide. With it, my cooking instructor, Tomas, and I made a delicious protein-packed salad with roasted vegetables and fresh herbs.