The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
In simple recipes, the little things count. This margarita variation gets a caramelly richness from aged tequila and agave nectar, bumped up with grilled lemon halves. The fruit gets browned quickly, then adds a slightly sweet, toasty flavor to the drink.
Faith and Chris are big believers in loading your quesadilla up with all the veggies you love, so make these your own. Serve with your favorite salsas (homemade or store-bought, we don’t care). The idea is just to have fun together.
What a treat these were during our recent visit to Newman’s Own in Westport, CT. If you’re not a fan of wasabi in the salsa, feel free to skip it.
With its hearty beans, this casserole is a filling vegetarian main dish. But if you want to make it even heartier for non-vegetarians, add cooked diced chicken or pork — or cooked ground beef.