shrimp

Ripe mangoes provide a contrasting sweetness to the tangy dressing in this shrimp and mango pasta salad.Ripe, juicy mangoes are at the height of their season and provide a contrasting sweetness to the tangy dressing used for this layered shrimp a...

Serves 6 INGREDIENTS 1 pound medium shrimp, peeled and deveined 1 1/2 cups each loosely packed basil, mint and cilantro 1/4 cup slivered red onion 1/2 serrano chili, thinly sliced 3 cups honeydew...

Three thousand years ago the English called it “cowcumber”.  Charlemagne grew them in his 9th century french garden.  I grow them in my Sacramento, California garden and call them cucks.  I never thought I’d make soup out of cucumbers. When I was a kid, we had tomato cucumber salad with olive oil and red...

It’s been hot hot HOT here in Sacramento….and who the hell wants to fire up the stove when it’s over 100 degrees outside?  NOT I.  I’ve been mightily fixated on salads, fruit and spritzers.  Yes, spritzers, and I-don’t-care-what-you-say-about-them, they’re delicious. I whipped this creamy dressing together before all my lovely baby dill went to...

Prep time: 20 minutes Cook time: 7 minutes Serves 4 Recipe from Ruta Kahate's "Quick-Fix Indian." INGREDIENTS 6 tablespoons canola oil 20 fresh curry leaves (available at Indian markets) 1...

Grilled shrimp tacosWhether you prefer your tacos hard and crunchy or lean more to the softer side, this grilled-shrimp filling perfect for a summer barbecue will leave you satisfied. Shrimp cook quickly, especially on the intense heat of the...

Spring is the time for green garlic. Look quick, because it will be gone from the farmers markets in the next week or so. I've never used it before and so I decided to buy a bunch a try a few things.I did try some straight green garlic butter sauce on ...

Sweet soy sauce, which can be labeled "kecap manis" depending on what country it's from, is complex and more syrupy than traditional soy sauce. On its own it can provide enough flavor and caramelization to a quickly seared flank steak or skirt steak; h...

My regular readers probably know all about my love and admiration for Mr. James Beard (1903-1985), American food authority, but if you’re new here, maybe you don’t.  Here’s the deal.  I LOVE THIS MAN.  He was such a champion for food in general, but especially regional American cuisine–and helped regular Americans realize they could...

I'm FINALLY back in the kitchen!Actually it's not like I ever really left. You know how it is - we can have 500 projects going all at the same time but still need to get the laundry done and dinner on the table, right? I did tell my family no-one was a...