Good morning! Today we have for you:
Go big on shrimp tacos
Hello, friends. It has finally started to warm up where I live, which means it’s time to eat with my hands. Sure, summer is the hand food season: corn on the cob, hot dogs, gleefully drippy ice cream cones. But I think we should extend this eating philosophy to spring as well. After fall’s soups and stews and winter’s big meats, I’m ready to put down the utensils and pick up handfuls of snap peas, fried chicken and plenty of tacos. We have lots of great taco recipes here at New York Times Cooking — I share some of my favorites below — but today I’d like to focus on Kay Chun’s garlicky shrimp tacos. Their punchy flavor profile nods to gambas al ajillo; like that popular Spanish dish, these tacos have you sauté the shrimp with lots of garlic, olive oil and a good dose of red pepper (here, that’s smoked paprika). Sour cream stirred with lime juice adds a rich tang, while sliced radishes and pico de gallo contribute juicy crunch. It’s a meal that comes together in about a half-hour, perfect for throwing together after work to enjoy in the evening sunlight. Featured Recipe Garlicky Shrimp TacosMore hand foodBaked chicken drumsticks: Chicken drumsticks are meant to be eaten with your hands, and I will never be swayed from this. (How else do you explain the fact that they come with little built-in handles?) Lidey Heuck uses smoked paprika and garlic and onion powders to flavor her very straightforward drumsticks, which have earned raves from readers for their ease and deliciousness. Ginger salmon lettuce wraps: If you ever spot iceberg or butter lettuce in my fridge, you can be sure some sort of lettuce wraps are on the docket for dinner — maybe san choy bao, these very green cilantro-mint chicken wraps, or dak bulgogi. I love the look and cleverness of this recipe from Kristina Felix, which uses sharp nước chấm as both a marinade for the fish and a dipping sauce for the finished product. Cheesy green chile bean bake: You could serve this Ali Slagle dish, a cross between enchiladas verdes and chile con queso, over rice or on a roasted sweet potato — wonderful. But I’ll be eating this straight from the skillet with broken tostadas (more surface area for scooping; thank me later). Nonnegotiable accouterments for me: a very cold Pacífico and, ideally, a banana paleta for dessert. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goBasque cheesecake is my favorite cheesecake, but it usually requires a fork to eat (unless you are Gabe, my friend’s toddler, who wasted no time digging into his slice on Thanksgiving with both hands, and is an inspiration to us all). So I owe my thanks to Jesse Szewczyk, who created this portable, no-forks-needed version of the beloved burnished-top treat.
Thanks for reading! Want to see more of our recipes in your Google search results?
|
