Ingredients

• 1/2 teaspoon salt, more as needed
• 1/2 pound shell-on, large or extra-large shrimp
• 210 grams all-purpose flour (about 1 3/4 cups)
• 2 tablespoons finely chopped onion
• 2 small garlic cloves (or 1 fat clove), minced
• 2 teaspoons finely chopped parsley
• 3 tablespoons good, preferably homemade mayonnaise
• 1 teaspoon sriracha sauce, or more to taste
• 1/8 teaspoon Korean chile powder, smoked hot paprika or a pinch cayenne
• Squeeze of fresh lemon juice
• Olive oil, for frying

Preparation

Fill a bowl with ice water. In a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer. Drop in shrimp and poach gently until opaque, 1 1/2 to 2 minutes. Use a slotted spoon to transfer shrimp to ice water to stop the cooking; reserve 2 1/2 cups poaching liquid.

Peel shrimp and finely chop tails; discard rest of shells. Coarsely chop shrimp and season lightly with salt.

In a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid. Whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails. Add more poaching liquid as needed; you want the consistency of a very thin pancake batter.

In a small bowl, combine remaining garlic, the mayonnaise, the sriracha, the smoked paprika and the lemon juice. Set aside.

In a medium, nonstick skillet over medium heat, warm 1/2 inch oil until a drop of water flicked into the pan sizzles (about 300 degrees). Ladle in 1/4 cup of the batter. Using a spatula, quickly spread the batter out in the pan so that it is very thin, making small holes in the pancake to help it cook evenly. You want to err on the side of too thin rather than too thick. The final pancake should have a crisp, lacy appearance and be riddled with holes. Shake pan slightly toward you, creating waves of oil over the top of the pancake. Cook until underside is golden brown, about 2 minutes. Gently flip and cook other side until golden, about 2 minutes more. Adjust heat as needed to maintain an even temperature for uniform browning. [From Mom: This frying step will take at least an hour; be prepared.]

Transfer pancake to a paper towel-lined plate to drain and sprinkle with coarse kosher salt immediately after frying. Repeat with remaining batter. Serve with the spicy mayonnaise.

Makes 8 fritters.

Melissa Clark, The New York Times

Ingredients

• 1 small shallot, finely chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
• 1 tablespoon vegetable oil
• Kosher salt
• Lime halves (for serving)

Preparation

Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes (or in refrigerator overnight).

Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.

Serve pork chops with reduced marinade and lime halves.

Bon Appetit, June, 2013

Ingredients

• 1/3 cup white-wine vinegar
• 2 tablespoons water
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
• 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 pound medium pasta shells
• 1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
• 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
• 1/2 cup shredded fresh basil leaves

Preparation

In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

Gourmet, June 1993

Ingredients

• 3 vidalia onions, thinly sliced
• 2 eggs, beaten
• 1/2 c. sour cream
• salt and pepper to taste
• 1/4 c. unsalted butter
• 2 tbsp. grated Parmesan cheese
• pinch paprika
• 1 tbsp. hot sauce
• 9" pie shell, baked
• 1/4 c. grated Parmsean for topping

Preparation

Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.

In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the pie shell.

Sprinkle grated cheese and paprika on top of pie. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Serves 8, one 9" pie

Allrecipes.com

Ingredients

• 1/4 cup olive oil, plus more for drizzling
• 2 cups cooked or canned chickpeas, as dry as possible
• Salt and black pepper
• 4 ounces chorizo, diced
• 1/2 pound spinach, roughly chopped
• 1/4 cup sherry
• 1 to 2 cups bread crumbs

Preparation

Heat the broiler.

Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.

Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Serves 4

The New York Times

Ingredients

• 3 lb. chicken pieces, skin removed (pref. dark meat)
• 4 tbsp. vegetable oil or ghee
• 3 lg. onions, finely sliced
• 10 black peppercorns, crushed
• 10 cardamom seeds, crushed (or 1/4 tsp. ground cardamom)
• 1 3-in cinnamon stick (or 1/4 tsp. ground cinnamon)
• 1 2-in piece fresh ginger, chopped
• 2-4 garlic cloves, minced
• 1 heaping tsp. chili powder
• 1 heaping tsp. turmeric
• 2 heaping tsp. paprika
• 1/2 tsp. salt (or to taste)
• 1 c. plain yogurt
• 1/2 c. white wine

Preparation

Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom, and cinnamon and cook until the onions are golden, about 10 minutes. Add the ginger, garlic, chili powder, turmeric, paprika, and salt, and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, mix yogurt with wine. Reduce heat to low and gradually add yogurt mixture, stirring constantly until fully incorporated. Reduce heat, cover, and simmer for about 30 minutes. Serve with rice.

Serves about 6.

Penzey’s Spices

Ingredients

• 1/4 cup medium-grind bulgur
• 1 pound ground lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/4 cup chopped fresh mint
• Salt and ground black pepper
• 2 tablespoons olive oil, more as needed
• 16 to 20 untorn collard leaves
• Lemon wedges, for garnish

Preparation

Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

Serves 4

The New York Times

Ingredients

• 3 tablespoons extra virgin olive oil, or as needed
• 4 ounces bacon, chopped
• 4 or 5 garlic cloves, thinly sliced
• About 1 1/2 pounds leeks (2 or 3 large), trimmed, well rinsed, and chopped
• Salt
• 1 egg
• 1 cup chopped fresh parsley leaves, plus more for garnish
• Black pepper
• 8 ounces any pasta

Preparation

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

Turn the heat to medium. Add the garlic and leeks to the skillet, along with another tablespoon or so of oil if needed to keep things from sticking, and cook, stirring occasionally, until very soft, 20 to 30 minutes.

Meanwhile, bring a large pot of water to a boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley and a sprinkling of salt and pepper. Process, stopping to scrape down the sides of the container if necessary. Return the purée to the skillet, off heat.

Cook the pasta in the boiling water until it’s tender but not mushy, then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium, add about 1/4 cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves 4

The New York Times

Ingredients

• Salt
• 3 tablespoons olive oil
• 2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
• 1 pound pasta
• 2 tablespoons butter
• 1 shallot, minced
• Black pepper to taste
• 2 cups peas, fresh or frozen
• 1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
• 1/2 cup chicken or vegetable stock or dry white wine, more as needed
• 1 cup finely grated Parmesan cheese

Preparation

Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.

When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.

Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

Serves 4

The New York Times

Ingredients

• 1 14-ounce package extra-firm tofu
• 4 large garlic cloves, grated
• 2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons grated ginger root
• 1 1/2 tablespoons fresh lime juice, more to taste
• 1 1/2 teaspoons toasted (Asian) sesame oil, more for drizzling
• 1 1/2 teaspoons Asian fish sauce
• 1 teaspoon honey
• 2 tablespoons peanut oil, more if needed
• 6 ounces sugar snap peas, trimmed and thinly sliced
• 3 scallions, thinly sliced
• Sesame seeds, for serving
• Cooked rice, for serving
• Chopped cilantro or basil, for serving

[CP: As it stands, this is quite hot. Cut the jalapeños in half to make it merely warm, or cut them entirely for mild (the ginger still adds some heat).]

Preparation

Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.

Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.

Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.

Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or 2. Spoon sauce all over tofu, unstacking it if necessary.

Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

Serves 2-3.

The New York Times