Air-Fryer Salmon With Sweet Tamarind Glaze

3 Tbsp. pourable tamarind concentrate (such as Pure Indian Foods) 2 Tbsp. light brown sugar 2 tsp. extra-virgin olive oil 1 tsp. crushed red pepper flakes 1 tsp. fish sauce 2 6-oz. skin-on salmon fillets (about 1½” thick) Kosher salt, freshly ground pepper 1 medium English hothouse cucumber, halved lengthwise, thinly sliced 1/4 cup coarsely… Continue reading Air-Fryer Salmon With Sweet Tamarind Glaze

Fish with Peanut Stew

2 pounds skinless cod, mahi-mahi or other firm-fleshed white fish, cut into 2-inch cubes 2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed 1 teaspoon coarsely ground black pepper 1/2 cup unsalted raw peanuts, plus more coarsely chopped peanuts for garnish 1 medium yellow onion, roughly chopped 1 (14-ounce) can diced tomatoes,… Continue reading Fish with Peanut Stew

Burmese Shrimp And Coconut Curry Noodles

8 oz. shrimps, peeled but heads and tails on 5 oz. dried spaghetti, cooked al dente 1/4 cup of dried chickpea, soaked overnight 1/4 cup coconut cream 3 tbsp. vegetable oil 1 medium onion, diced 3 garlic cloves, minced 2 garlic cloves, whole 1 tbsp. fish sauce 1 tsp. sugar A pinch of turmeric powder… Continue reading Burmese Shrimp And Coconut Curry Noodles

Burmese-style Shrimp and Avocado Salad

2 avocados, cut into cubes 2 lbs of shrimps, peeled and deveined 1/2 cup of chopped tomatoes 1/2 cup of sliced cucumber 3 tbsp. chopped cilantro 3 tbsp. peanut powder 2 tbsp. fish sauce 1 tsp. sugar 3 tbsp. lime juice 2 garlic cloves, minced 4 tbsp. vegetable oil Pinch of turmeric powder Salt to… Continue reading Burmese-style Shrimp and Avocado Salad

Camerones Borrachos (Shrimp in Tequila with Cucumbers and Onion)

2 pounds extra-large (21/25 per pound) shrimp, peeled and deveined (if desired; see headnote) 2 teaspoons lime juice, plus lime wedges to serve Kosher salt and ground black pepper 1/2 cup tequila (see headnote) 3 tablespoons extra-virgin olive oil 3 tablespoons salted butter, cut into 3 pieces 6 medium garlic cloves, minced 2-3 teaspoons red… Continue reading Camerones Borrachos (Shrimp in Tequila with Cucumbers and Onion)

Roasted Salmon With Miso Cream

1 (2 3/4-pound) whole salmon fillet (skin on or off), patted dry if needed Coarse sea or kosher salt 1/4 teaspoon ichimi togarashi or ground cayenne 1 cup crème fraîche or sour cream (8 ounces) 2 tablespoons shiro (white) miso (see Tip) 2 teaspoons turbinado or other coarse raw sugar (optional) 2 limes 1 tablespoon… Continue reading Roasted Salmon With Miso Cream

Go-to Shrimp and Grits

For the grits: 2 tablespoons bacon grease or vegetable oil 1 cup stone ground grits 3 cups water 1 1/2 cups half-and-half or milk 1 1/2 teaspoons salt 2 tablespoons butter, cut into pieces 1/2 cup shredded cheddar cheese For the shrimp: 3/4 pounds peeled and deveined shrimp (1 Whole Foods bag) 1 teaspoon Old… Continue reading Go-to Shrimp and Grits

15-Minute Khao Soi (Thai Coconut Noodle Soup)

4 ounces dry rice noodles 1 tablespoon coconut, peanut or olive oil 1 large shallot finely diced ( or sub half an onion) 2 tablespoons chopped lemongrass 2 garlic cloves, rough chopped 2 tablespoons Thai Red Curry Paste, more for spicier 1/2 teaspoon turmeric – optional pinch cardamom– optional 14-ounce can coconut milk 1 cup… Continue reading 15-Minute Khao Soi (Thai Coconut Noodle Soup)

Pho-Ton Soup

4 cups beef, chicken or veggie broth 4–5 thin slices ginger (OK to leave peel on) 1–2 rough chopped garlic cloves (optional) 4–5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion) 1/2 teaspoon Chinese Five Spice 1/4 teaspoon cracked pepper 12– 14 mini wontons (or to your preference)… Continue reading Pho-Ton Soup

15 Minute Wonton Soup

1 leek, white parts, thinly sliced (or sub 1 shallot or 1/2 cup onion) 4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste) 1 tablespoon olive oil 4 cups chicken broth (or veggie broth) 10–14 wontons (chicken, shrimp or vegetarian) salt and lemon juice to taste a couple… Continue reading 15 Minute Wonton Soup

Fried Brown Rice

The basic process: Follow these steps in the order below, and you’ll make perfect fried brown rice every time. Steam the brown rice Marinate the meat Prepare the sauce Scramble eggs Sear the meat (Beef Fried Rice is Judy’s favorite, so that’s what we made for this recipe!) Stir fry all the Fried Brown Rice… Continue reading Fried Brown Rice

Shrimp Linguine With Herbs, Corn and Arugula

Kosher salt 12 ounces linguine or spaghetti 1 pound large shrimp, peeled and deveined, tails removed, if you prefer Black pepper 1/2 cup unsalted butter (1 stick) 2 cups fresh corn kernels (from 2 to 3 ears) 3 garlic cloves, thinly sliced 1/2 teaspoon red-pepper flakes 1 cup dry white wine 8 ounces baby arugula,… Continue reading Shrimp Linguine With Herbs, Corn and Arugula

Peanut Butter-Glazed Salmon and Green Beans

1 pound green beans, trimmed 1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds 1 tablespoon minced garlic 3 tablespoons neutral oil, such as safflower or canola Salt and black pepper 1/4 cup smooth peanut butter (either conventional or natural works) 2 tablespoons lemon juice, plus lemon wedges for serving 2 tablespoons… Continue reading Peanut Butter-Glazed Salmon and Green Beans

Broiled Salmon With Chile, Orange and Mint

4 tablespoons unsalted butter 1/2 teaspoon red-pepper flakes 1 1/2 teaspoons orange zest 3 tablespoons finely chopped mint Kosher salt and black pepper 4 (5- to 6-ounce) salmon fillets Flaky salt, for serving (optional) Turn on the broiler and position the oven rack to sit about 6 inches below it. In a small saucepan, melt… Continue reading Broiled Salmon With Chile, Orange and Mint

Sheet-Pan Roasted Salmon Niçoise Salad

1 pound baby Yukon Gold potatoes, halved 8 tablespoons extra-virgin olive oil 2 teaspoons kosher salt, plus more to taste 1 1/4 teaspoons black pepper 2 large eggs 2 tablespoons red-wine vinegar 2 teaspoons Dijon mustard 1 teaspoon minced garlic (about 1 clove) 1 anchovy fillet, minced (optional) 6 ounces haricots verts or green beans,… Continue reading Sheet-Pan Roasted Salmon Niçoise Salad

Poached Shrimp Salad

Kosher salt 8 ounces green beans, tails trimmed 1 1/2 pounds large shrimp, shell on, deveined if you like 4 large eggs 1 small shallot, sliced 2 tablespoons fresh tarragon leaves, finely chopped 3 tablespoons fresh lemon juice Freshly ground black pepper 1/2 large head romaine lettuce or 3 heads Little Gem lettuce, torn or… Continue reading Poached Shrimp Salad

Salmon With Tangy Cucumbers and Fried Shallots

For the Salty Fried Shallots 3 large shallots, peeled and thinly sliced 1/3 cup canola, vegetable or grapeseed oil Kosher salt For the Salmon 1 1/2 to 3 pounds skin-on salmon fillet Kosher salt and ground black pepper 1/3 cup olive oil, plus more as needed 1 lemon Flaky sea salt, for serving For the… Continue reading Salmon With Tangy Cucumbers and Fried Shallots

Sazón-Spiced Shrimp and Okra

4 tablespoons grapeseed or other neutral oil 1 pound okra, stem ends trimmed, halved lengthwise Kosher salt 1/2 small yellow onion, finely chopped (1/3 cup) 2 garlic cloves, sliced 1 jalapeño, thinly sliced 1 pound large shrimp, shelled and deveined 2 teaspoons sazón, homemade or store-bought 1/4 cup chopped fresh cilantro 1 lime, halved Heat… Continue reading Sazón-Spiced Shrimp and Okra

Corn and Shrimp Beignets

Vegetable oil, for frying 2 cups all-purpose flour 1/2 teaspoon ground cayenne 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt (Diamond Crystal), plus more if needed 1 whole lemon 1/4 cup thinly sliced chives (1/2 ounce) 1 cup fresh corn kernels (from 2 ears corn) 6 ounces peeled and deveined shrimp,… Continue reading Corn and Shrimp Beignets

One-Pan Fish With Bacon and Sweet Corn

4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off Kosher salt 1/2 cup chopped flat-leaf parsley leaves and tender stems 1/2 teaspoon red-pepper flakes 2 garlic cloves, finely grated 1 tablespoon chopped thyme leaves (from 5 to 6 sprigs) 1 lemon 4 tablespoons extra-virgin olive oil 4 bacon… Continue reading One-Pan Fish With Bacon and Sweet Corn