The heat from the sauce—red because of the chiles—and the tartness of the tamarind give these otherwise mild fillets a wonderful kick. For sweet and spicy flavors, try the variation. The spice mixture can be made well ahead of time and this dish finished in just a few minutes. See page 500 for information on Thai fish sauce (nam pla). Serve with any simple rice dish.
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.