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.
Melissa Clark’s Black Bean & Roasted Poblano Quesadillas
Everyone loves a quesadilla. . .
Watermelon Granita with Chile and Lime
In the summer, street vendors all over New York serve watermelon cubes and fresh mangoes sliced into flower shapes, always accompanied by a little condiment bar with salt, chile powder, cayenne, and a bit of bottled citrus juice. This icy granita combines all of those flavors for a sweet, salty, and cooling treat. —Yossy Arefi […]
Spicy, Garlicky Cashew Chicken
Here’s a way to thrill your pals for The Super Bowl or any weekend gathering. This recipe is a favorite of mine, adapted from a recipe by the very talented Melissa Clark, and originally published in The New York Times Essential Cookbook. —Faith Middleton
Tuna Steaks with Jalapeno-Cumin Butter
Toast some seeds in a cast-iron pan for a minute or two, mix with butter and shallots, and you’re ready to go. The beauty of this dish, which has some kick, is that a small amount of butter is used as a flavoring agent. (Faith says you could also use it on beef steak or […]