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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.