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pdfs coconut and mustard shrimp
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Culture
Bon Appétit
Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Culture
We gave you a sneak peek at three photos taken of recipes from Anjum's New Indian. You voted for your favorite, and now we're ready to reveal the winning recipe: Coconut and Mustard Shrimp.
Julia Bainbridge
Culture
Spanish conservas brand Güeyu Mar is finally (!) available in the States. Buy many tins. Serve them with everything.
Benjamin Kemper
Cooking
Not for, uh, people who don’t like shrimp.
Emma Wartzman
Cooking
When you're truly obsessed with coconut oil, it looks something like this.
Christine Muhlke
Cooking
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
Culture
Hidden anchovies, spicy chili paste, and artisanal pasta, of course.
Alyse Whitney
Culture
What do you know?
Julia Bainbridge
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Culture
Nirmala Narine
Culture
The humble coconut becomes the inspiration for ten delicious recipes.
Diane Chang
Culture
Food start-ups are challenging the border between food and not-food. Anyone care for a nutrition bars with crunchy crickets?
Adrienne Rose Johnson
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Best Squid or Octopus Recipe."
Julia Bainbridge
Culture
You might as well make a double batch of this sweet-and-salty, double-coconut popcorn—you'll need it.
Rochelle Bilow
Cooking
Because you've been staring down that same bag of spinach for five days.
Caroline Lange
Culture
Cooking
Or, rather, hot buttered shrimp... (Sorry, we got a little excited there)
Bon Appétit
Lifestyle
Sometimes people on diets euphemistically use the word "clean" to describe the cuisine they crave. These spring rolls are the perfect choice, and—when dipped in the sauce—downright deliciously virtuous!
Bridget Moloney
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
This Thai-inspired soup has carrot, coconut, and a spicy chili oil to warm up a chilly fall night.
Rachel Johnson
Cooking
When a dish needs a wake up call, I reach for fermented black soybeans.
Clarissa Wei
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Cooking
Tangy and herbaceous, it’s as good on sourdough toast as it is with a fresh dosa.
Ananya Kumar-Banerjee