Run by Lima native and chef Alejandro Rojas, who goes by Alex, Jora has been running strong for 10 years. I sat inside with a friend, though there’s an outdoor patio ideal for sipping cocktails on a warm summer day.

Chef Rojas gave us a thorough rundown of the menu, and I began to notice a pattern. He would identify one dish as being the way that one would eat it in Peru and follow it with a very similar dish that he would describe as a modern variation on the classic. Following his lead, we ordered the Nikkei tuna ceviche, the ceviche clasico, the veal heart and hanger steak anticuchos, the pastel de choclo (a creamy custard-like cornbread “pudding”), the causa croquettes, the grilled corn causa and a trio of empanadas.

While waiting for our plethora of dishes to come out, we grabbed a cocktail, the majority of which are pisco-based. Similar to brandy, the grape-derived liquor is the national spirit of Peru.

As we sipped, plates that looked like paintings began to come out. The menu recommends diners order family style, and as each dish was placed on our table, that concept made total sense. The portions here are large enough to share without being overwhelming.

The causa croquettes immediately stood out to me, mainly because fried food was simply calling to me after a few sips of my boozy cocktail. Three blocks of panko-breaded fried potato puree with aji amarillo sat in a base of huancaina sauce, a spicy Peruvian cheese sauce, with a sprinkling of plump crispy corn kernels and olive dust. The fried potato squares are topped with a creamy smoked chicken salad and finished with bright green herbs. This spicy, salty dish is ideal for pairing with one of Jora’s many pisco cocktails.

The other causa dish ordered was the grilled corn causa, arguably the prettiest plate of the evening. The vibrant purple potato puree had an Asian flair with sesame and togarashi mayo.

The tasting of empanadas included lomito (beef stir-fry), aji de gallina (chicken) and choclo (quinoa and mozzarella). The pastries were topped with powdered sugar. Rojas explained that topping empanadas with powdered sugar is the typical Peruvian way, giving just a kiss of sweetness to an otherwise savory bite.

Anticuchos, a popular Peruvian street snack, are typically made with veal heart, which Jora offers, but a hanger steak variety is on the menu as well. I tried both, and the traditional veal heart won my vote.

But when it came to the ceviche, where I tried both ceviche clasico (made with fish, lime, toasted corn, red onion and cilantro) and the more modernized Nikkei tuna ceviche (made with yellowfin tuna, wonton crisps, jicama, lotus, yuzu and sesame leche de tigre), the modernized tuna ceviche blew the traditional out of the water. The sesame perfumed the table, enticing our senses before we even dug in. My friend and I collectively agreed that the Nikkei tuna ceviche was the best bite of the day … until we had dessert.

Despite being stuffed silly, it was my friend’s birthday, so dessert was a nonnegotiable. Along with two espresso martinis, we ordered a coffee-infused tres leches, with the natural bitterness from the coffee complementing the generally cloying dessert. But, the dish I will come back for time and time again was the lucuma ice cream with rainbow fig cookies. The ice cream is made from the lucuma fruit, which is dry on its own and therefore often offered in a powdered or juiced form. It has strong notes of caramel, sweet potato and even avocado. It almost reminded me of a papaya-avocado hybrid, but in ice cream form. The dense ice cream with the chewiness of the caramelized fig cookies and crunchy colorful sprinkles made for one of the best desserts I’ve had in a long while. It also further proved that Jora’s exceptionally beautiful plates of food have flavors to match.

• Address: 47-46 11th St, Queens, N.Y. 11101
• Phone: (718) 392-2033
• Hours: Monday-Thursday 12 p.m.-10 p.m.; Friday-Sunday 12 p.m.-10:30 p.m.
• Prices: Ceviches/Causas $16-$26; Piqueos $5-$21; Mains $24-$32; Sides $6-$9; Sweets $5-$10
• Takeout and delivery available; no reservations.

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to us with your recommendations

It’s officially spring, and with that comes the urge to declutter and start fresh. While busy clearing out your closets, don’t forget to consider the pantry, where food often gets shoved to the back and forgotten.

Before your next grocery store visit, consider what you already have on hand in the pantry that needs to be used up before it expires. Then, read on for ideas for using up some of those pantry items to make simple, creative and delicious meals.

Meal ideas using pantry staples

Now that you have your list of pantry items that need to get used up before they go bad, simply find your item on the list below and give one of these easy meal ideas a shot.

1. Canned tomatoes

Canned tomatoes are a common ingredient in chili and soup like minestrone, but here’s something a little different to try. Toss a couple of chicken breasts in a pan, pour a can of diced tomatoes over them, put a lid on and simmer over medium-high heat for 10 minutes, or until the chicken is cooked through.

That’s it – dinner is ready. If you want some veggies, add a big handful of fresh baby spinach to the pan a couple of minutes before it’s ready to eat and it will wilt down beautifully. Serve atop rice or pasta or enjoy as is.

2. Rice

Did you know that rice is not only a delicious side dish, but also great on salad? Try topping your next salad with rice or another grain – barley and farro are both great options here.

Adding a grain on top of salad adds carbohydrates to the meal, which will keep you feeling full longer. If you often find yourself hungry again a mere hour after having a salad, adding a carbohydrate to the meal can make a big difference in satiety.

Or, for a fast and easy variation on fried rice, saute some frozen shelled edamame, cooked rice and frozen mixed veggies in a pan with olive oil and a splash of soy sauce. Stir in beaten eggs; cook until the egg is scrambled and cooked through.

3. Canned beans

Beans are packed with fiber and are a great, affordable source of vegetarian protein. They also happen to be a delicious addition to many different meals.

If you have black beans on hand, try making homemade vegetarian nachos by putting chips on a sheet pan and topping them with drained and rinsed canned black beans, any veggies you might have on hand like chopped bell peppers and cheese. Bake for 10 to 15 minutes at 375 F and you have yourself a meal.

Looking to use up chickpeas? Try making homemade hummus – beet hummus using canned beets is a unique option to try here – or toss drained and rinsed canned chickpeas on top of a salad to add texture and protein to the mix.

As for white beans, they are great in soups – especially anything with chicken in it, as the flavors go together beautifully.

4. Pasta

Pasta is a classic quick-cooking go-to dinner. For something a little unique that uses almost entirely pantry staples, follow these quick instructions.

Cook pasta according to package instructions. Drain, then add the pasta back into the pot, along with drained and rinsed canned white beans and canned tuna. Add a splash of olive oil and balsamic vinegar and a squeeze of lemon and enjoy.

5. Canned seafood

Canned seafood like tuna and salmon is full of protein, vitamins, minerals and healthy fats, and is already prepared and ready to eat, making it a great time saver.

If you aren’t a fan of mayonnaise-packed tuna salad, try a variation made with plain Greek yogurt and a squirt of Dijon mustard. Or skip the dairy and mix the tuna with a mashed ripe avocado and a squirt of Dijon mustard. Both of these tuna salads are great served with crackers, as a sandwich or in a wrap.

6. Jarred salsa

Jarred salsa is, of course, a great dip option to devour a bag of chips, but it can also be used to make a really simple Mexican-themed shredded chicken.

Place chicken breasts in a slow cooker, pour a jar of salsa on top, and heat on low heat for six to eight hours or high heat for three to four hours. Once cooked, shred the chicken in the slow cooker so it absorbs even more of the sauce, then enjoy it in tacos or over rice.

7. Coconut milk

Coconut milk adds richness and creaminess to dishes while keeping them dairy free (and keeping you from ending up with spoiled dairy). If you’ve got a can of coconut milk in the pantry, Elle Penner, MPH, RD, a Registered Dietitian and creator of the blog Modern Minimalism, offers a great way to use it.

“Elevate your morning by swapping out half the water you typically use to cook oats with coconut milk instead for a creamy twist,” explains Penner. “Top your coconut oatmeal with sliced bananas, crunchy walnuts and a sprinkle of cinnamon for added flavor and nutritional goodness.”

You can also use coconut milk instead of regular milk to add a tropical flair to French toast.

8. Vinegar

If you haven’t tried making your own salad dressing, give it a shot – it’s quick and easy and much more flavorful than store-bought dressings.

To make a simple homemade vinaigrette, mix together equal parts olive oil and vinegar (balsamic vinegar, red wine vinegar, white wine vinegar and apple cider vinegar are all great here), a spoonful of Dijon mustard and the juice from half a lemon. Whisk together and enjoy. Anne Mauney is a Registered Dietitian Nutritionist with a Masters of Public Health in Nutrition, and lives in the Washington D.C. area with her husband and two children. She has been sharing simple and delicious healthy recipes on her blog fANNEtastic food since 2009, and her recipes and nutrition tips have been featured in numerous online and print publications.

Italian porchetta is a special dish of spit-roasted pork flavored with herbs, fennel and garlic. It’s delicious, but much too involved for a weeknight dinner. To give pork chops the same flavor profile with less work, we narrowed the ingredients to those best suited for searing on the stovetop.

In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we blend together salt, black pepper, rosemary, fennel seeds and red pepper flakes in a spice grinder, then rub the seasoning blend on bone-in center cut pork chops before searing them until well browned.

Once the chops are cooked through, the pan is deglazed with a bit of water to release the flavorful browned bits. The liquid is enriched with butter and flavored with lemon juice to create a simple bright and rich pan sauce for finishing. A fresh fennel and herb salad balances the richness of the meat.

Don’t discard the fennel fronds if your bulb has them attached. Chop about ¼ cup and add them to the bowl with the fennel. When shopping, try to choose chops that are close in size so they cook at the same rate.

SEARED PORK CHOPS WITH FENNEL AND HERB SALAD

Start to finish: 35 minutes

Servings: 4

Kosher salt and ground black pepper

1 tablespoon minced fresh rosemary

1 tablespoon fennel seeds

½ teaspoon red pepper flakes

Four 8-ounce bone-in center cut pork chops, each about 1-inch thick, patted dry

3 tablespoons extra-virgin olive oil, divided

2 tablespoons salted butter, cut into 2 pieces

3 tablespoons lemon juice, divided

1 large fennel bulb, halved lengthwise, cored and thinly sliced crosswise

3 scallions, thinly sliced on the diagonal

1 cup lightly packed fresh flat-leaf parsley, roughly chopped

In a spice grinder, combine 1½ teaspoons salt, 1 teaspoon black pepper, the rosemary, fennel seeds and pepper flakes. Process to a fine powder, about 10 seconds. Measure ½ teaspoon into a medium bowl and set aside. Sprinkle the remainder onto both sides of the pork chops, then rub the seasonings into the meat.

In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a platter and tent with foil. With the pan still over medium-high, add ¼ cup water and scrape up any browned bits. Add the butter and whisk until incorporated, then stir in 1 tablespoon of lemon juice. Taste and season with salt and black pepper. Remove from the heat and cover to keep warm.

To the bowl with the spice mix, whisk in the remaining 1 tablespoon oil and the remaining 2 tablespoons lemon juice. Add the fennel, scallions and parsley, then toss to combine. Taste and season with salt and pepper. Pour the sauce over the chops and serve with the fennel salad.

Mother’s Day always feels like a bit of a push-pull to me on many levels. Leaving the wide range of family dynamics aside (that’s another article, to be written by another writer!), the-stay-in-and-cook vs. going-out conundrum bubbles up every year.

Make mom a fabulous meal at home (with the ensuing clean up, and perhaps a bit of pressure)? Personal and thoughtful for sure. But maybe not in the cards for everyone. Take mom out for a lavish celebration? Lovely if you can swing it, but also with some downsides (cost, fighting for reservations, etc).

If you’re looking for something simple and doable, think about breakfast. Sure, maybe even call it brunch, but I can promise you as a mom, and the daughter of a mom, the best part about Mother’s Day is keeping it happy and uncomplicated.

And what’s more happy and uncomplicated than breakfast? Scrambled eggs. Homemade pancakes. Buttered toast. Fruit salad or a bowl of mixed berries. Maybe some muffins.

And homemade strawberry jam. From-scratch jam is one of the best simple pleasures in life. Fresh and sweet and the kind of red that just makes you feel happy. No one has to know how easy it is to make — seriously three ingredients and you’re done!

All you have to do is combine chopped strawberries and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring often until the berries start to collapse. Add the lemon juice, and continue to simmer for about half an hour, stirring often, until the mixture looks like loose jam. You are looking for a temperature of 220 degrees F measured with a candy or instant-read thermometer ( Thermoworks is a great brand). If you don’t have a candy thermometer, that’s OK. You can just cook it until it starts to look like loose jam. It will thicken as it cools, even firm up even more once refrigerated.

Crush the berries as you stir and cook them. When it’s ready, spoon the jam into the clean jars and cool to room temperature. Then seal the jars and refrigerate.

And now Mom has lovely breakfasts ahead for weeks. She can spread the jam on toast, English muffins, crumpets, croissants, scones, muffins of any kind, bagels. But she also will want to stir some into plain yogurt, and spread some on warm pancakes or waffles. And it makes a lovely addition to a graze or cheese board (and then she can also tell her friends her kid made it, and believe me when I say that might be the best part).

This jam can certainly be canned using a water bath, and then it will be shelf stable for about a year. But for us non-canners, you can just spoon your strawberry jam into clean jars, and they can be stored in the refrigerator for about a month. Be diligent about using only clean utensils to scoop out the jam. Food starts to deteriorate more quickly if you get other foods mixed in – so avoid sticking a knife with bread crumbs or a smear of butter into the jar.Your jam will last longer!

If you are dropping off the jam rather than serving it up, you might also seek out a particularly cute vintage jelly jar and spoon to gift with the jam. There are some awfully cute and/or dishtowels out there, too. You could also bake up a batch of homemade scones or biscuits or muffins to go with.

Back to breakfast. It can be special even while staying simple. Buy good European style butter. Put some tulips in a vase. Use cloth napkins. And the tip I learned from my mom and stick to: no packages or containers on the table. Everything gets scooped out into a little bowl, no yogurt tubs or cream cheese wrappers allowed.

Except your homemade jam, which can be served right in the jar.

STRAWBERRY JAM

Serves: 16

Ingredients:

2 pounds strawberries, hulled and roughly chopped

1 1/2 cups sugar

¼ cup fresh lemon juice

Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.

Directions:

Combine the strawberries and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220 degrees F measured with a candy or instant read thermometer. If you don’t have a candy thermometer just cook the strawberry mixture until it starts to look like loose jam. It will thicken upon cooling.

As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher. Leave some chunks of berry in there for texture. Spoon the jam into the clean jars and allow to cool to room temperature.

Seal the jars and refrigerate.

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Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.

Revelie only just opened last year, but it seems the secret might be out already. I walked in around 1:30 p.m. on a Wednesday and was lucky to snag the last booth in the small space. To enter, you must pass through a red curtain.

The vibe immediately feels like a classic diner: cushioned bar stools, tiled floors, with condiments and salt and pepper shakers on every table. The lunch offerings are simple, with soups, salads and sandwiches like croque monsieur — a grilled ham and Swiss sandwich that often also comes with a Mornay sauce — croque madame (a monsieur with a fried egg on top) and a BLT.

The menu also includes some veg-forward sides like haystack zucchini and sweet potato fries, two types of burgers (one classic and one green chile) and mains like moules frites and hachi parmentier (the French version of shepherd’s pie).

I ordered a large spread: a patty melt, lobster roll, warm goat cheese salad, French onion soup and the leek vinaigrette. When I told my server of my choices, he gave me the gold star of approval and told me that had I not ordered the patty melt, he would’ve made sure I did. He also noted that the fries here are addictive, so I threw in an order of those, as well.

I started with the French onion soup. As I dug into the cheesy crouton to get to the broth, and started to wonder if I’d ever get there. They do not shy away from the cheese in the French onion soup here, something I’m certainly not angry about. It could possibly be the longest cheese pull in the borough of Manhattan, and I’d happily put my money on it if such a competition were to ever arise. The broth is fragrant, salty, and on the thinner side. There were noticeably fewer onions than past French onion soups I’ve consumed, and it seemed almost as though they’d melted down into the broth, creating the ultimate flavor bomb. The gooey cheese, soaked soggy bread, and aromatic broth made for one hearty layered soup.

The leek vinaigrette topped with hazelnuts is simply melt-in-your-mouth. But the warm goat cheese salad won my heart for the veggie of choice. It might not sound like a game changer using warm goat cheese instead of cold crumbles like most spots do, but in doing so, Revelie takes a basic salad and adds depth and texture — and the kind of comfort that can only come from eating warm cheese.

Sticking with the cheese theme, it was time for the patty melt. As the waiter set the plate down, I witnessed cheese oozing from the sides, confirming my theory that cheese reigns at Revelie. My advice? Get a side of crisp, crinkle-cut fries to make a little DIY cheese fry. The patty melt, served on sourdough rye, is loaded with onions, beef and (to reiterate) lots and lots of cheese.

The lobster roll, which is available for lunch or dinner, is served with golden house-made potato chips on the side. I added some crushed chips to my roll for a little extra texture.

For my inevitable return to Revelie, I’ll make sure to plan for a Friday to try the sole francese, a blue plate special that looks most tempting.

• Address: 179 Prince St, New York, N.Y. 10012
• Phone: (212) 696-1917
• Hours: Monday-Tuesday 8 a.m.-9 p.m.; Wednesday-Friday 8 a.m.-10 p.m.; Saturday 11 a.m.-10 p.m.; Sunday 11 a.m.-9 p.m.
• Prices: Breakfast $12-$26; Lunch: Soup & Salad $14-$32; Appetizers $13-$21; Burgers $17-$21; Mains $28-$34; Sandwiches $18-$21; Omelette All Day $21; Sides $6-$9; Dinner Mains $28-$34; Rotating blue plate specials $26-$36
• Takeout available, walk-ins only.

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Americans have been having a love affair with avocados in recent years. Especially in guacamole.

According to the California Avocado Commission, some 81 million pounds of avocados are consumed in the U.S. during Cinco de Mayo, the annual celebration of Mexican American culture that falls on May 5.

But some guacamoles are disappointing — bland, or watery, or lacking in creaminess. So, what makes the difference between meh guacamole and great guacamole?

“The conversation has to begin with the avocados themselves,” says Julian Rodarte, a chef and co-owner of Beto and Son in Dallas, and a guacamole aficionado.

There are hundreds of varieties of avocados, though only a few are commonly available in the U.S. Rodarte says that Mexican Hass avocados (specifically from the Michaocan region of Mexico) are the best avocados for guac, with the highest oil content.

Ivy Stark, chef/owner of the restaurants Mexology and BKLYNwild in New York City, also recommends Hass avocados for guacamole. In general, Hass avocados, which can also come from California and other locales, are denser than the larger varieties, creamier and richer in flavor. Avocados with more water in the flesh will break down more quickly, especially when blended with the other ingredients.

To check the ripeness of the fruit (we all know avocado is a fruit, yes?), Rodarte suggests looking for two indicators. First, touch. Gently press the skin and “it will tell you right away if it’s soft.” Second, break off the little piece of stem at the top of the avocado and look at the little navel-like circle underneath. If it’s bright green, the avocado should be ripe. White is under-ripe, and brown is past its prime.

If you need to help your avocados ripen faster, place them in a brown bag or other container with a banana and let them sit for half a day to a day or two. The natural gases emitted by the banana will accelerate the ripening of the avocados.

As for seasonings, Rodarte says, “I eat guacamole for the flavor of the avocados,” so he recommends using a thoughtful, light hand. Fine sea salt is his preference, as it melts into the guac “without interrupting the creaminess with crunchy bits of salt.”

He also feels that lime or lemon juice alone is too assertive and will overwhelm the delicate flavor of avocado. He always adds in some orange juice, too, and sometimes uses orange juice all on its own, liking the natural balance of sweetness and tartness.

Rodarte recommends mashing the avocados with the seasonings until creamy, and then folding in the other ingredients so they don’t break down and make the guacamole watery.

Both Rodarte and Stark recommend using a mortar and pestle to mash the avocados. Rodarte aims for a “whipped butter consistency” while Stark describes her ideal consistency as “soft and chunky.” For those of us who don’t have a mortar and pestle in the kitchen, Rodarte says a fork is fine, too.

He then stirs in chopped meaty tomatoes, with the juice and seeds removed, and recommends a finely minced white or red onion. He adds finely minced or chiffonaded cilantro, but says “a little goes a long way,” so be judicious when adding this strong herb.

Stark thinks cilantro and jalapeños are essential to good guacamole. Rodarte also like the heat of chile peppers in his guacamole, but prefers fresnos or serranos to jalapeños.

Rodarte says the molcajete, or base of the mortar, is the “cast-iron pan of Mexico,” taking on flavors from different ingredients over the years.

“Nothing will ever taste like a dish made using your abuelita’s mortar and pestle, with years of gradual seasoning,” he says.

Rodarte does play with more non-traditional ingredients, too. He’s used chili crunch as a finisher, blended in yuzu ponzu sauce, and added a few drops of toasted sesame oil in some versions of guacamole.

Stark offers many twists on guacamole, playing with tropical fruits and berries. She also likes to make versions with shrimp, crab and lobster, and at Mexology they offer a guac with pomegranate seeds and toasted pepitas.

As for the challenge of storing guacamole without it browning, both chefs recommend pressing plastic wrap right on top of it to minimize oxidation. Rodarte also suggests brushing the top of the guacamole with a bit of oil to seal it from exposure to the air.

Keep the guac in the fridge, and if there is some browning, Stark says to just scrape a thin layer from the top before serving.

If I know I’m making the guacamole to serve later, I hold back on adding the lime juice to the recipe. I blend everything up, then pour the lime juice over the top, using it to “seal” the top of the guac, and then stir it in just before serving. The proportions will still be perfect, and you will have avoided the browning.

Consider serving guacamole in scooped-out avocado shells. They might be a little wobbly, but you can nestle the shells in a bed of tortilla chips for more stability.

The following guacamole recipe is inspired by Rodarte’s tips:

CLASSIC GUACAMOLE

Ingredients:

2 ripe Hass avocados, preferably from Mexico

Fine sea salt and freshly ground black pepper to taste

2 teaspoons fresh lime or lemon juice

2 teaspoons fresh orange juice

⅓ cup minced red or white onion

1 Roma tomato (cored, seeded, and chopped; about 1/2 cup)

½ to 1 teaspoon minced seeded serrano or Fresno pepper

½ to 1 teaspoon minced fresh cilantro

Directions:

Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting in one direction and then crosswise in a grid-like fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl. Mash with a fork, or use a mortar and pestle. Blend in the salt, pepper and citrus juices.

Add the onion, tomato, chile pepper and cilantro and gently fold into the avocado until well blended. Taste, then adjust the seasonings.

You can serve the guacamole with tortilla chips or use on tacos, burritos, quesadillas or other dishes.

—-

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.

It is time to think beyond the tortilla chip and get saucy with your salsa. May is National Salsa Month, so what better way to celebrate than by incorporating new ways to use salsa? Mild, hot, medium, sweet or savory; salsa is a versatile condiment that can be used in countless ways beyond the chip bowl.

Unique ways to use salsa in your cooking

The next time you find a half-empty salsa jar in the refrigerator or you need to clear out some space in the pantry, consider incorporating salsa into your everyday cooking.

1. Salsa makes a delicious burger topping

May 28th is National Burger Day, and if you’re looking to spice up your burger toppings, salsa may be just the kick you need. Whether that means adding salsa and avocado slices to your burger or mixing some salsa in with mayonnaise, the tomato, garlic and onion flavors may be just the thing you need to take that burger to the next level.

2. Add salsa to soups and stews

Add salsa to canned soups for a fresh homemade flavor. If you go the homemade route, give budget-friendly black bean soup a delicious kick by cooking in a few tablespoons of your favorite jarred salsa.

This simple soup just needs some basic seasoning like cumin, chili pepper, garlic powder and salsa, of course. Once done, add your favorite toppings and enjoy.

3. Elevate your rice with a salsa sofrito

Replace the water used to make rice with vegetable or chicken stock blended with salsa to give it an extra burst of flavor. Another option is to create a sofrito – a cooking base similar to mirepoix – by cooking 3 tablespoons of salsa in 2 tablespoons of neutral oil until reduced. Add 2 cups of rice, toast lightly, then add the liquid and simmer until done.

4. Make a simple salad dressing with salsa verde

Combine the juice of one lime, cumin, chili powder, garlic powder and a little avocado oil with your salsa verde for a delicious salad dressing. Better yet, add the salsa verde dressing to taco salads or use it as a dipping sauce for taquitos.

5. Bake salsa in mac and cheese

If you love making your homemade mac and cheese, consider adding some salsa verde to the mix for a depth of flavor your whole family will love. Hatch chili mac and cheese is a popular item in the frozen foods section, but making your own at home is simple, and you’re in control of the ingredients.

6. Mexican-inspired “migas” for breakfast

If your family likes bacon or sausage and eggs for breakfast, consider making migas. “Migas” – which means crumbs in Spanish – are simply eggs, protein and vegetables cooked with pieces of corn tortilla.

Cut small uncooked corn tortillas into squares. Fry tortilla pieces in 1 tablespoon of neutral oil. Add protein of choice and cook down; ground sausage or chorizo work well. Blend salsa in with egg mixture, add to a pan and cook until incorporated. Serve with refried beans and a sprinkle of cotija cheese.

7. Salsa as a breakfast pizza base

There’s no better way to feed a crowd than with a breakfast pizza and salsa makes a great pizza sauce. Layer your favorite salsa on pizza dough, top with egg, crumbled bacon or sausage and cheese, then bake and serve.

8. Grilled salmon topped with mango salsa

If you’ve never tried sweet and savory salsa, you’re in for a treat. Combine sweet mango, onion, jalapeno, lime and cilantro with diced avocado for a delicious condiment.

When paired with grilled salmon, the texture and flavor explosion can’t be beat. Serve with cilantro lime rice for a light summertime meal that is sure to impress.

9. Salsa makes the perfect meat marinade

Speaking of warm-weather grilling, salsa can be used to marinate skirt steak or chicken before it goes on the grill. Add salsa, a splash of vinegar, lemon or lime and some olive oil to make your marinade; season to taste and reserve half of the mixture for serving.

Marinate the meat with half of the mixture and let sit in the refrigerator overnight. The following day you’ll have a flavorful base to throw on the grill for tacos or kebabs.

10. Give your cocktails a saucy kick

Mixing cocktails might be an art form, but there’s always room for experimentation. Consider blending spicy salsa into your Bloody Mary mix. It’s a great way to use leftover salsa.

If you want to try something different or perhaps a bit lighter, pair that same Bloody Mary mix and salsa combo with Mexican beer for a refreshing Michelada cocktail. Be sure to salt the rim with Tajin.

Slay sweets and snacks with salsa

Salsa doesn’t always have to accompany the main event when it comes to your meals. It works well in snacks and desserts as well. Here are a few ways to use salsa on the side.

11. Cheese fries with salsa and queso

French fries are fine on their own, but they take on a new dimension when paired with a salsa and queso mix. Make it a complete and fun weeknight meal by adding chili with all the fixings.

12. Did someone say Thanksgiving?

We all know that after the turkey and pumpkin pie, the cranberries take center stage, so why not mix things up this year and serve cranberry salsa?

Process cranberries, jalapeno, onion, salt, lime and cilantro, and serve with vegetable crudites or chips for something new and different on your holiday table. The salsa also makes a great topping for the Thanksgiving leftover sandwiches we all love.

13. Salsa as a base for ceviche

Make a version of ceviche by combining lime juice, salsa, shrimp or diced white fish with seasonings for a quick and easy appetizer. Traditional ceviche uses lime juice to cook the seafood, but you can use cooked fish; just be sure not to overcook.

14. Fruit salsa with cinnamon chips

Ok, we know we’re trying to get away from chips and dip, but fruit salsa and cinnamon chips are a must-try. During the summer, a refreshing batch of fruit salsa complete with diced strawberries and kiwi is a great accompaniment to your backyard barbeque dessert table.

Fruit salsa is also great on ice cream or sorbet. Spicy fruit salsa can often be found in the produce section of your grocery store if you enjoy a sweet and savory mix. Habanero peppers and mango sorbet go especially well together.

15. Make homemade popsicles for the kids

If you make your kids popsicles, consider adding a spoonful of fruit salsa to the mix. Your kids will love the popsicles on a hot summer day, and you’ll feel good about the added serving of fruit in the frozen treat.

Of course, you can always eat your salsa the way nature intended – with a bowl of tortilla chips – but the mix of ingredients, flavors and textures in salsa make it an excellent base and starting point. There’s no limit to the creative ways to incorporate salsa into your cooking.

Michele Brosius is the creator of Midlife Healthy Living where she expertly combines her love for cooking with budget-conscious nutrition strategies. Through her blog, she encourages women to embrace a healthier lifestyle with simple recipes and wellness tips.

Music

“Wall to Wall: Prince”

Symphony Space — 2537 Broadway, New York, N.Y. 10025

Sat. May 4 at 3 p.m. to 11 p.m.

Curator Monique Martin produces a daylong tribute to the late creator of “Purple Rain” which is celebrating its 40th anniversary.

The eight-hour event will feature artists such as Kendra Foster, Felice Belle, the Rakiem Walker Project and the Hawtplates performing works from the Minneapolis native’s expansive music catalog.

An exclusive conversation with the team bringing “Purple Rain” to Broadway is also planned — alongside live DJ sets from Stormin’ Norman throughout the day at the Peter Jay Sharp Theater.

Free.

Art

“Enter Andrew Wyeth”

Schoelkopf Gallery — 390 Broadway Third floor, New York, N.Y. 10013

Through June 28. Mon.- Fri. 10 a.m. – 6 pm, and Sat. 12 p.m. – 5 p.m. for walk-ins and by appointment.

The fine art gallery, which recently relocated to a space in Tribeca, presents 25 pieces from one of America’s most famous painters.

Wyeth, known for his regionalist style, was the first painter to receive the Presidential Medal of Freedom in 1963. His works are currently featured in permanent collections at the Museum of Modern Art, the Smithsonian American Art Museum and the Whitney Museum of American Art.

But you can experience some of his finest — including 1939’s “Bradford’s House” (pictured above) and 1985’s “Study for “Trammel” — for free at a gallery that promotes scholarship and research of American masters.

Free

Food

“Condiment Wars: A Wrestling Match featuring EWA and Choke Hole”

Times Square — Broadway & W. 46th St., New York, N.Y. 10036

Fri., May 3, 6–8 p.m.

Following Tuesday’s unveiling of a 65-foot-long hot dog that shoots confetti as it periodically ascends toward the sky in Times Square, organizers are commemorating the six-week installation with a Friday night smackdown.

Drag queens from Choke Hole: XXXtreme Queer Wrestling will square off with members of the Eastern Wrestling Alliance (EWA) in a condiment themed wrestling match at the foot of the eyebrow-raising “Hot Dog in the City.” Only in New York!

Brooklyn-based conceptual art duo Jen Catron and Paul Outlaw created the sculpture — which is on view to the public for free through June 13 — “to talk about the politics of street vending, immigration, consumption, capitalism, and class.”

Executives from the Times Square Alliance encourage people to get in a “New York State of Mind” and also purchase hot dogs at existing street vendors while watching the event.

Free.

Theater

“The Keep Going Songs”

Claire Tow Theater — 150 W. 65th St., New York, N.Y. 10023

Through May 26. Various showtimes.

Abigail and Shaun Bengson’s COVID-19 quarantine era streaming concept comes to the stage this week at Lincoln Center.

The Bengsons, in a production directed by Caitlin Sullivan, tell stories through song with an uplifting and encouraging message in a show producers have described as “part concert, part wake, part theatrical extravaganza.”

The soulful indie folk-rock duo sold out last year’s “Next@LCT3” concert series and performed music for the Off-Broadway play “Where The Mountain Meets the Sea” at New York City Center in 2022.

Fashion

“The People’s Ball”

Brooklyn Public Library — 10 Grand Army Plaza, Brooklyn, N.Y. 11238

Sun. May 5 at 7 p.m.

Brooklyn Public Library has an answer to the Met Gala, which is held annually at Manhattan’s Metropolitan Museum of Art. And theirs is free and open to all.

“The People’s Ball,” at BPL’s central branch, is an annual celebration of fashion, personal style and individuality, purposely held on the eve of Anna Wintour’s star-studded (and pricey) fundraising fete.

In contrast, hundreds of everyday New Yorkers flock from across the city to strut their stuff the runway in their favorite duds, with DJs and performers entertaining the crowds between hourly catwalks.

Co-curated by Souleo, the event is hosted by actress Delissa Reynolds and celebrity stylist Robert Verdi, with a performance from drag icon Kevin Aviance and beats by DJ Spinna.

The event also features a special tribute to late street photographer Bill Cunningham. A group of his models — Lauren Ezersky, Jean Stone, Lana Turner and Amy Collins — will hit the catwalk in his honor.

Free

Outdoor

“Hope Against Hope “

Center for Art, Research and Alliances (CARA) — 225 W. 13th St., New York, N.Y. 10011

Austrian-born textile artist Ines Doujak spearheads the first year of a woman-led, two-day gathering of community conversation, food and performances and interactive installations in New York City.

Awe-inspiring sculptures like “Woman with Goat” (pictured above) and costumes created by the artist will have a presence on the West Village streets during Saturday’s parade, which begins at W. 13th St. and moves toward the New York City AIDS Memorial/St. Vincent’s Triangle (76 Greenwich Ave.). The event will also feature performances by the Blacksmiths, Christen Clifford, and Pamela Sneed.

Free

Family

Stone Street’s Cinco de Mayo Street Festival

Stone Street Historic District — New York, N.Y. 10004

Fri. – Sun. 12 noon to 12 midnight

The Financial District comes alive in vibrant splendor with the three-day Cinco de Mayo Festival on the very first paved street in New York City (circa 1658).

Once again this year, Stone St. invites you to celebrate the holiday that recognizes the Mexican victory over France during the Franco-Mexican War in the 1860s.

Visitors can partake in a smorgasbord of Mexican street food, complimentary tequila and beer tastings, live music by a Mexican artist, dance performers, a mariachi band during the free-to-attend full day events.

Free

If you have an upcoming weekend event you’d like to submit for consideration in an upcoming roundup, please email: nycevents@nydailynews.com with the details. Consideration does not guarantee inclusion.

“I was going to text you the same thing,” he quickly responded.

The dip that continued to live rent-free in our heads was the spicy feta dip from Amali, a small Mediterranean restaurant on E. 60th St. in Manhattan. The neighborhood haunt certainly feels like a true hidden gem, with a small sign and an easy to miss entryway, but I sure am glad I found it.

Our meal started with complimentary koulouri, a circular-shaped bread completely covered in sesame seeds, served alongside a tangy, herb-forward whipped feta butter. While looking over the menu with a hefty appetite in tow, my dining partner and I realized we could go one of two routes: shareables or stick-to-your-own-lane. With dips galore, a competitive selection of fresh pasta, and too many tempting mains to narrow down, we agreed that shared plates were the correct route for Amali.

Upon seeing the spicy feta dip on the menu, I wasn’t particularly interested and was considering the spring pea labneh instead. It’s one of my favorite cheeses, with a tanginess similar to Greek yogurt but a consistency thick enough to remind you you’re eating cheese. But our server highly encouraged us to go for the spicy feta dip instead, so I trusted his advice.

It looked like a big schmear of cheese with bright green jalapeños on top, served with grilled bread. I don’t think there was even a speck of food left on our plate by the time we were done. We quite literally wiped it clean, and our conversation quickly halted after our first bite. The pistachios added an earthiness to the salty cheese, and it was rounded out with a subtle sweetness from the honey. The dip alone is reason to return to Amali, but our meal didn’t stop there.

We also got oysters and a sunchoke salad. It’s not every day you see sunchokes on a menu, and it should be noted that you might not see them when you visit Amali; the menu rotates seasonally. Regardless, sunchokes are one of my favorite root vegetables, falling perfectly between the lines of creamy and sturdy. The addition of pomegranates brightened the heavy, starchy veg, and were executed with such care that they made me feel I could trust in any veg Amali serves. The oysters, which were four bucks a pop, were salty and plump, and it felt quite appropriate to be slurping down aphrodisiacs in such a dimly lit establishment. Fetch me a martini while you’re at it, too.

For mains, we split fresh cappelletti and lamb with baby turnips. The cappelletti was heartily stuffed with shredded short ribs and meticulously plated. The lamb was perfectly pink inside, creating a tender, buttery cut of meat. Speaking of butter, the roasted baby turnips it came with had a pretty similar texture to room temp butter — soft enough to cut with a spoon, but still with a toothsome chew.

And what’s a proper date night on the Upper East Side without dessert? We went for the Basque cheesecake. With its signature burnt top and decadently creamy, airy body, it was so smooth that my friend compared it to creme brûlée.

Amali’s atmosphere matches its cuisine. It possesses an unpretentious elegance that feels modern but somehow still old-school New York. It can be tough to find a good eatery in this area, but Amali is a friendly reminder that if you look hard enough, there are true hidden dining gems everywhere in New York City.

• Address: 115 E 60th St., New York, N.Y. 10022
• Phone: (212) 339-8363
• Hours: Monday 12 p.m.-3 p.m. and 5-9:30 p.m.; Tuesday-Wednesday 12 p.m.-3 p.m. and 5-10:30 p.m.; Thursday-Friday 12-3 p.m. and 5-10:30 p.m.; Saturday 12 p.m.-10:30 p.m.; Sunday 12 p.m.-9:30 p.m.
• Prices: Prices: Mezze: $14-$54; Appetizers $4-$32; Fresh pasta $28-$38; Entrees $32-$56; Entrees for Two: $110-M/P; Sides $14; Lunch Sandwiches $22-$26; Lunch Salads: $26-$34; Simply Grilled $26-M/P
• Takeout and delivery available; reservations accepted

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to us with your recommendations

When it comes to Chinese comfort food, nothing beats a really good bowl of hand-pulled noodles or a steaming, silky bowl of mapo tofu. Yet our love affair with Chinese food often centers around dumplings.

Whether they’re boiled, steamed or pan-fried, it’s just so easy to eat five, six or even a dozen of the plump and juicy dough bundles stuffed with ground meat and/or vegetables. And you don’t even need to head to your favorite Chinese restaurant or order takeout to enjoy them.

With a bit of practice, most home cooks will find jiaozi fairly easy (and fun!) to make, especially if you get an assembly line going and opt for pre-made wrappers.

Because they’re shaped like ancient Chinese ingots, dumplings are often a celebratory food in China, enjoyed during holidays such as the Lunar New Year, when they symbolize wealth and prosperity for the upcoming year. But that’s not always the case. Former Pittsburgher Hannah Che, who wrote the James Beard Award-winning “The Vegan Chinese Kitchen” in 2022, grew up eating them any time the family got together.

Dumplings take quite a few forms in China, depending on the province and region, says Che. Since both parents are from northern China, her family mostly ate boiled dumplings. Dumpling-making was also very much a joint effort, with her father rolling the homemade dough wrappers, most everyone else filling and pleating them and her mom handling the cooking.

It would have been quicker and easier to use the inexpensive frozen wrappers you can find in any Asian market, and she’s quick to point out there’s no shame in going the convenience route. In fact, this is how many Chinese home cooks make dumplings.

“It’s just we always made the dough from scratch,” Che says on an early morning phone call from Dali in China’s southwestern Yunnan province, where she is working on a second cookbook that will focus on tofu.

Dumpling do’s and don’ts

Dumplings from scratch are better for one simple reason: texture.

“Homemade dumplings just always have a more satisfying mouth feel,” Che says.

Also, scratch wrappers only require mixing all-purpose flour and water, then letting the dough rest for a little bit to become smooth and silky before kneading and rolling it out. “You don’t need any leavening.”

That said, she still has some tips to make rolling, stuffing and pinching homemade dumplings a little easier for beginners.

For starters, if you’re going to boil the dumplings, it’s important to use cold water when mixing the dough because it will give you a thicker skin. Otherwise, they will fall apart in boiling water. (If you’re going to pan-fry the dumplings, however, use hot water for a more delicate wrapper.)

You need to get the proportion of water to flour just right; if it’s too soft, it will fall apart under the weight of the filling. This is the one time you might consider using a scale to weigh both water and flour.

“It should be really elastic, but still stiff,” Che says.

Take a rest

It’s also essential to allow the dough to rest on the counter (to relax it and make it easier to roll), and aim for consistently sized portions when you pinch or cut the dough after rolling or spinning it into ropes.

Rolling the dough between two pieces of parchment paper eases the process. You also might consider using a tortilla press if you’ve got one handy — especially if you’re intimidated by the thought of all that rolling.

“It’s a definite time saver!” she says.

The wrappers don’t have to be a perfect circle, just roundish.

When it comes to preparing a meat filling, combinations are endless, but Che says it’s important to add in some chives, green onions or chopped cabbage “so there is something juicy (but not watery) in there besides the meat.”

If you’d rather go vegetarian, you need similar aromatics along with “something meaty” like tofu or tofu skin to give the dumpling some heft.

“You can also include vermicelli or glass noodles because you can chop it up really nice, and it adds this richness and texture to the filling that is really satisfying,” she says.

Just be sure to squeeze a vegetarian filling to remove any excess water. And you’ll also want to go heavier on the salt than you would ordinarily on both varieties because the dough wrapper will subdue the seasonings.

Mixing and stuffing

Another time-saver: Use a food processor instead of mixing all the ingredients by hand.

“It really saves a lot of time, and you want something pasty,” says Che.

Now you’re ready to stuff and pleat the bundles.

Since the primary goal is to keep the filling inside, and elaborate pinches take a lot of practice, settle for a basic half-moon shape unless you really want to make it look pretty. This is especially true if you’re simply going to boil them, says Che. Fancy edges are more for steamed dumplings served for dim sum, where the presentation is more refined.

Make sure the finished dumplings are flat on the bottom. It makes them easier to pick up with a pair of chopsticks.

Che’s final words of advice: Find a partner or, even better, several.

“Dumpling making is definitely more enjoyable when it’s a communal activity,” she says.

All those bodies working in unison, in fact, is what makes dumplings a celebration food in Chinese culture.

“It takes so long, you might as well have lots of hands,” she says, laughing.

Homemade jiaozi (dumplings)

PG tested

This dough comes together, rolls out easily and can be used regardless of filling or the cooking method. Since I was making them by myself, I halved the recipe for a smaller batch of about 50 dumplings stuffed with a classic cabbage-and-pork filling.

If you’re going to freeze the dumplings, place them in a single layer on a cookie sheet and freeze until hard before storing in a plastic bag.

For an easy dipping sauce, stir together 2 tablespoons of black vinegar, 2 tablespoons of soy sauce, a pinch of sugar and a heaping teaspoon (or more) of chili crisp, chili oil or sriracha.

For dough

• 4 cups (560 grams) all-purpose flour, plus more for dusting
• 3/4 teaspoon salt
• 1 cup plus 3 tablespoons (280 grams) cold water

For filling

• 1 pound ground pork
• 1 tablespoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 tablespoons thinly sliced green onion
• 4 tablespoons soy sauce
• 3 tablespoons sesame oil
• 1 cup finely chopped Chinese cabbage

Prepare dough. Put flour in a large bowl and add all the water. Mix together with a pair of chopsticks until all the flakes come together in a shaggy ball. Start kneading dough with your hands and incorporate any remaining flour. Let rest 5 minutes, then knead again until it is taut, smooth and firm, about 7 minutes.

Cover with a tea towel and allow dough to rest for 15 minutes. Dough should feel slightly tacky, but not damp.

While dough is resting, prepare filling. In a large bowl, combine pork, ginger, garlic, green onion, soy sauce, sesame oil and cabbage. Stir until well mixed.

Once rested, divide dough in half. Form one portion into a ball, poke a hole in the center and shape like a doughnut. Lift dough so gravity causes the bottom to stretch and gently shape with your hands as it grows skinnier, forming an O-shaped rope.

When the rope is 3/4 inch in diameter, break doughnut into a long rope and tear off 3/4 -inch pieces with a sharp, quick snap of your wrist. (They should weigh about 10 grams.) You can also use a knife or pastry scraper. Dust pieces with flour and repeat with remaining dough.

Roll each piece into a small ball, then flatten it between palms to create a disc resembling a wafer cookie. Press thumb into dough to create a “belly” in the center.

Roll dough ball into a circle about 3 inches in diameter. (The edges should be thinner than the center.) Don’t worry if it’s not perfect; it only needs to be roundish. The key is to keep size consistent so dumplings cook consistently.

Place 2 teaspoons of filling onto each dumpling round. If you don’t want to pleat the dumplings, the easiest way to seal them is to fold the wrapper over the filling into a half-moon shape. Match the edges together and press as if you were sealing an envelope. There is no need to seal homemade wrappers with water. (There is enough moisture in the dough to seal.)

Hold sealed edge of dumpling between fingers, press bottom belly of the dumpling into a board so it stands up. Place on baking sheet lined with parchment paper and repeat with remaining dumplings.

To boil: Bring 4 quarts water to a boil. Add 10-12 dumplings and gently stir. When water returns to a boil, add 1 cup of cold water and bring water back to a boil. Dumplings are done when they are puffed up and floating on the surface, about 5 minutes. Remove from pot to plate with a large slotted spoon or strainer.

To steam: Line steamer basket with steamer paper and place prepared dumplings in a single layer in the basket, with 1 inch between each. Place basket on top of pot and steam, covered, for 8-10 minutes, or until wrappers puff up. (Meat fillings will take longer.)

To pan-fry: Preheat a 9-inch skillet over medium heat for 1 minute. Add enough vegetable oil to coat bottom surface, then carefully arrange dumplings in a single layer, flat side down. Add 1/2 cup water to skillet and cover immediately. Cook for 7-9 minutes, until water has evaporated and bottoms of dumplings are golden brown.

Makes about 48 dumplings.

— adapted from “The Vegan Chinese Kitchen” by Hannah Che (Clarkson Potter, $35)

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