Here’s a Cobb salad with a tropical twist. Ripe juicy mangoes are at the height of their season, added along with shrimp sauteed with coconut to make a refreshing summer salad with a hint of the tropics. Cut the mango into cubes for the salad. Here is a quick way to do that: Slice off...

One of the best ways to build flavor is layering, or using one ingredient in two ways or at different stages of cooking. Using the zest of a lemon in cake batter, for instance, while using the juice in a citrusy glaze. It’s a technique relied on often in the book “COOKish,” which limits recipes...

For a fast and easy warm-weather salad on a hot summer day, it doesn’t get better than watermelon feta. This salad has so few ingredients, you want each to be the best it can be. The sweeter the watermelon, the more amazing the salad. You can use large, baby, red or yellow watermelons. Seedless watermelons...

A summery fruit salad and spicy pork tenderloin might not seem the most natural pairing — until you consider the precedents of pork chops with apple sauce and Italian prosciutto with melon. The truth is, cooks have been pairing sweet fruits and savory meats for centuries. And there’s something about the subtle inherent sweetness of...

Back from a trip to Chile, where I was introduced to several delicious quinoa salads, it was a surprise to learn there are hundreds of different types of quinoas. The most common ones are white, red and black. With these flavors in mind, I created a quick vegetarian salad for a summer dinner. Quinoa is...

I like to keep bought, cooked shrimp in my freezer. It is readily available in the freezer case at the market. They can easily be turned into a great meal with very little effort. Here I added them to a spicy sauce made with mayonnaise and horseradish. Adding some blueberries and red bell pepper cubes...