Tag Archives: easy weeknight recipe

Spicy Garlic Shrimp with Capers Over Linguine

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You won't believe how many capers are in this dish. But it works beautifully.
You won’t believe how many capers are in this dish. But it works beautifully.

Even if your Thanksgiving gathering was smaller than usual, you’re no doubt still recovering from all those days of heavy-lifting prepping and cooking.

You deserve a break — with a recipe that puts dinner on the table quickly and effortlessly now, plus has the decided advantage of providing way more bang for the buck than it ought.

“Spicy Garlic Shrimp with Capers” is such a dish.

It’s from the new cookbook, “I Cook in Color: Bright Flavors from My Kitchen and Around the World” (Running Press), of which I received a review copy. It was written by Asha Gomez, who runs the Atlanta culinary studio, The Third Space; and Martha Hall Foose, an award-winning cookbook author from Mississippi.

The book is a collection of recipes informed by Gomez’s dual Southern upbringing — born in Southern India and now living in the American South.

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Meyer Lemons Part I: The Quick and the Savory

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This is what I call an ideal lemon chicken.

This is what I call an ideal lemon chicken.

 

Lemon chicken may be a mainstay of Chinese restaurant menus, but I never order it.

Battered to oblivion, and tossed with a gloppy sauce that tastes more of sugar than citrus, it just doesn’t appeal.

Melissa Clark’s “Sauteed Chicken with Meyer Lemon,” however, is much more my style.

The veteran cookbook author and New York Times food writer does swaps out the deep-frying for stir-frying instead. That means this dish comes together in no time and with no mess.

What’s more, you can really taste the fresh, bright Meyer lemon in this dish.

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First Day of Spring Means Asparagus

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Weeknight dinners were never so easy and tasty as this.

Weeknight dinners were never so easy and tasty as this.

 

I get giddy for asparagus in spring.

There are many things I look forward to with each season, but there is something special about asparagus because its local season is so short. Because of that, I gorge myself on the spears until they disappear all too quickly from the markets. I always hunt down the really fat ones if possible, too, because I think they taste sweeter.

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The Go-To Weeknight Dinner for Carnivores: Maple and Soy Glazed Flank Steak

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Yes, you can make this even on a busy weeknight.

Yes, you can make this even on a busy weeknight.

 

When it comes to weeknight recipes, who doesn’t love easy and versatile?

That’s just what “Maple and Soy Glazed Flank Steak” is all about.

It’s from the new cookbook, “The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better” (Oxmoor House).

The book, of which I received a review copy, is by James Briscione, who has worked as a chef at Highlands Bar and Grill in Birmingham, AL, and at Restaurant Daniel in New York. He’s now the culinary director at the Institute of Culinary Education in New York City. You might also recognize him as the first two-time champion of the Food Network’s “Chopped.”

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