Michelle Bernstein

Chive Vinaigrette
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This supersimple, all-purpose vinaigrette is Miami chef Michelle Bernstein’s go-to for every kind of salad. Slideshow: More Great Condiment Recipes 
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Chimichurri
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Our best chimichurri recipe comes together quickly in the food processor, and tastes great on steak, fish, and chicken. Made from just a few pantry ingredients like red-wine vinegar, garlic, crushed red pepper, and salt and pepper—plus two kinds of fresh herbs—this bright-green sauce from Argentina has amazing depth of flavor. It's especially delicious on anything grilled, but also works great on simply steamed vegetables and roasted meats.
Sweet Paprika Chimichurri
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This recipe is traditionally made with ají molido, a sweet pepper powder similar to paprika, but slightly smokier.
Spicy Chimichurri
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Michelle Bernstein created this chimichurri for her Mexican husband, who loves jalapeños. Because the sauce is pureed, it is far from authentic. As Bernstein says, "This is not a chimichurri I would serve my mother."
Passion Fruit Caipiroskas
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Brazil is famous for the caipirinha, but less well known for the classic caipiroska cocktail that combines vodka, lime juice and sugar. Michelle Bernstein doesn't love the taste of alcohol so she throws passion fruit puree into the mix, creating a deliciously fruity sweet-tart drink. More Vodka Drinks
Mixed Seafood Seviche
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Michelle Bernstein discovered authentic seviches during a trip to Peru. One of her favorite preparations combines several types of raw seafood with celery, garlic, cilantro, lime juice and lots of salt. The unusual ingredient is ají amarillo, a spicy yellow-pepper paste (sold in tubes) that turns the seviche a bright yellow color. Bernstein prefers to quickly cook most of the seafood with Old Bay seasoning, then add fresh ginger for extra kick. More Latin American Recipes
This recipe is based on typical street food in Oaxaca, Mexico, where Michelle Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder. More Grilled Vegetables
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Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) and Colombia (usually not). Bernstein says they're also her favorite snack at street fairs and carnivals in Miami. Here, she makes mini arepas, or arepitas, to serve as canapés, adding cheese and chorizo to the dough. They're her answer to the corn dog. More Hors D'Oeuvres Recipes
This recipe is based on typical street food in Oaxaca, Mexico, where Michelle Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder. More Grilled Vegetables
Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) and Colombia (usually not). Bernstein says they're also her favorite snack at street fairs and carnivals in Miami. Here, she makes mini arepas, or arepitas, to serve as canapés, adding cheese and chorizo to the dough. They're her answer to the corn dog. More Hors D'Oeuvres Recipes