Latest news with #summerrecipes
Telegraph
a day ago
- Lifestyle
- Telegraph
Four fiery ways to inject heat into your summer cooking
Summer spice dishes are your culinary superheroes. Whether you're blitzing fresh chillies, dusting on fiery flakes or stirring in golden turmeric, they all pack serious flavour – as these recipes prove – and feel redolent of sun-drenched shores. Fresh chillies bring a lively heat – think of them chopped straight into a vibrant relish in my monkfish dish – while dried chillies or flakes bring a deeper, smokier warmth and more focused punch. Flakes are also brilliant for sprinkling evenly and dialling up the heat without faffing around with chopping and deseeding. Ground chilli has its moments too, but it can't rival the texture or complexity of flakes or whole dried pods. When you pair bold spices – such as the turmeric and cumin in my green pea pancakes with crispy green beans – they really dance together instead of one overpowering the other; turmeric brings a gentle earthiness and that gorgeous golden hue, while cumin adds a warm, nutty backdrop. And when it comes to quenching a fiery burn, you can't beat an ice-cold beer; a crisp lager – perhaps a light pilsner – cuts through the heat. If you're in the mood for wine, grab a dry, fruity rosé – its chill character and gentle tannins will refresh your palate and keep the spice in check. So don't hold back on the chillies or spice, and team them with other bold flavours, in these easy, delicious summer recipes.
New York Times
18-05-2025
- Entertainment
- New York Times
A Simple Shrimp Salad to Welcome Summer
Good morning. The weather was cool in Los Angeles after a heat wave, and we took our dinner almost outside amid the trees and greenery of the patio at A.O.C., on West Third Street. It was a reminder that eating in California is not like eating anywhere else. Part of the magic came from the chef there, Suzanne Goin, an owner of the restaurant, who cooks with a simplicity that is not at all simple. (Part of it comes from her partner, Caroline Styne, who runs the floor like a crackling stage play and offers amazing wines.) Great chefs are alchemists who can turn humble ingredients into gold. Goin starts with gold and makes it into something more precious: say, as just one example, a salad of delicate, impossibly sweet lettuces paired with slices of firm, ripe avocado, moons of blood orange, new sugar snap peas and a light, fragrant, perfectly balanced basil-buttermilk dressing. The New York newspaper people consuming this assemblage looked at one another. The consensus: Are you kidding me? I thought: This is how I want to cook all summer long. I want to find the best ingredients, and to use them with care. I know that won't be easy. The produce where I generally stay won't be great until later in the summer. But I'm going to try. This weekend, I'm thinking I could start out with this great old recipe from Mark Bittman, for a spicy shrimp salad with mint (above). You could make it with supermarket ingredients and have a good meal. But if you happen to have access to wild shrimp — I'm hoping for some mantis shrimp out of Montauk, at the eastern end of Long Island — and to fresh mint from the windowsill, to some arugula from the farmers' market, you'll be rewarded with a meal of seasonal perfection. Want all of The Times? Subscribe.
