cooking.nytimes.com
Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary Recipe
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too Serve hot or at room temperature.
cauliflower, olive oil, red pepper, garlic, rosemary, parsley, lemon, almonds, fresno chile
cooking.nytimes.com
Spicy Grilled Squid and Green Bean Salad Recipe
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
squid, vegetable oil, sesame oil, rice vinegar, fish sauce, ginger, garlic, chile, fresno chile, romano beans, scallions, cilantro leaves
