A day of lazy dipping in Gulf Coast waters calls for a cold bowl of cooked shrimp dipped in a sweetsavory sauce. That’s what my mom thought, anyway, and she always had cold shrimp on hand when we stayed at the beach. I love it, too, and it’s a great do-ahead that lets you set out something for your hungry guests as soon as you step inside after a day of sand and sun. I cook the shrimp and make the dipping sauces the day before and stick ’em all in the fridge. When I pull them out, everyone thinks I’m an organized genius. (Naturally, I politely demur.) Snacking on shrimp, nobody notices if I disappear into the kitchen for a little main-course prep work. I usually figure about one-third pound per person. The shrimp usually runs out before anyone’s hunger does, but that works for me. I want my friends to have room for dinner and dessert. If I don’t feel much like cooking, I allow about one-half pound of shrimp per person for a hands-on main course. Of course, I always offer dessert, often as simple as cookies (like Vanilla Sand Dollars, page 83) and ice cream.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.