A great way to cook shrimp is to grill them whole, with heads and shells intact. The unpeeled shrimp cook in their own juices, staying moist, and the shells pick up a little char, releasing a sweet, toasty aroma. Since I also like grilled squid, I often serve a mixed grill of squid and shrimp. Squid with tubes only about five inches long are especially tender. The best shrimp to grill are big white ones that have edible thin shells. To find them, head to an Asian market, where you will also find the squid. Before cooking the shrimp, follow Vietnamese tradition and neatly trim them. Then, cut the squid to create fringe that will curl back during grilling, to resemble trumpet flowers. I recommend cleaning the squid yourself because the flavor is superior to that of precleaned squid. To create a full menu, add one of the canh soups (pages 58 to 66) and some grilled summer squash (see the Note that accompanies Grilled Chicken on page 81).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.