Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
What’s for dinner? A question many dread, but one that I welcome as a challenge. It’s an opportunity to step out of my comfort zone, to spice things up. To
What’s for dinner? A question many dread, but one that I welcome as a challenge. It’s an opportunity to step out of my comfort zone, to spice things up. To
What’s for dinner? A question many dread, but one that I welcome as a challenge. It’s an opportunity to step out of my comfort zone, to spice things up. To uncover the answer, I first open the refrigerator to see what needs to be used: onions, peppers, herbs, maybe leftovers from the day before? With a starting ingredient list in my head, I then head over to the pantry. That’s where the creative juices begin to flow.
My spice rack is a hanging shelf that runs the length of the door. Whenever I open it, I think to myself, One day I’ll alphabetize everything, but for now, I’m happy just knowing where the cumin and garlic powder are. The longer I gaze at the spices, the more I start dreaming of new desserts, maybe a spice cake … hold up, we have to eat dinner first! My eyes scan the seafood stock, my collection of vinegars, assorted nuts, coconut milk, and fish sauce. Wait, fish sauce — I’ve got it!
Watch as Lynn Wells prepares her Shrimp With Red Curry & Coconut Sauce.
Flashback: I’m sitting at a table in one of my favorite restaurants in Greensboro: 1618 West, known for delicious and inventive seafood dishes. Before me is a coconut shrimp stew with an orange hue and a scent that suggests layers of flavor. The menu might not have listed “fish sauce,” but as a trained chef, I know that’s one of the secret ingredients used to bring out a rich, salty taste.
Now that I have my dish in mind, it’s time to get to work. I make use of the leftover vegetables, cilantro, stock, spices, and sauces. It’s not 1618 West’s recipe, but it’s pretty darn close.
Now, it’s your turn to be creative in the kitchen. If your pantry is anything like mine, it’s full of spices and staples — maybe some that haven’t yet had their time to shine. If you look closely enough, those ingredients might transform into memories of decadent dinners or flavors that surprised you. Go ahead and reach for those forgotten bottles or that untouched spice. They just might make your night.
For the streusel: ½ cup light brown sugar ¼ cup all-purpose flour ½ cup pecans, finely chopped 1 teaspoon ground cinnamon 3 tablespoons unsalted butter, melted
For the cake: 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ½ cup dark brown sugar ½ cup granulated sugar 1 cup pumpkin puree ½ cup vegetable oil 4 ounces sour cream, at room temperature 2 large eggs, beaten
For the glaze: ½ cup powdered sugar, sifted 2 tablespoons hot honey 1 to 2 tablespoons warm water
Preheat the oven to 350°. Spray the bottom of an 8-inch square pan with nonstick cooking spray.
For the streusel: In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
For the cake: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.
In a small bowl, combine pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in wet ingredients. Gently stir until just combined.
Spoon half of the batter into pan followed by half of the streusel. Spread rest of batter over the streusel and top with remaining streusel.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes.
For the glaze: In a small bowl, combine sugar and hot honey; stir until well combined. Add 1 tablespoon of warm water and stir. Add more water to thin, if desired. Drizzle glaze over warm cake. Cut into squares and serve with vanilla or butter pecan ice cream.
3 tablespoons coconut oil 1 sweet red bell pepper, cored and chopped 3 green onions, sliced 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 2 to 3 tablespoons red curry paste ½ teaspoon fish sauce 2 (14-ounce) cans whole coconut milk 2 cups seafood stock Juice of 1 lime 2 pounds large fresh shrimp, peeled and deveined ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper Basmati rice (for serving) 1 lime cut into wedges (for serving) 3 tablespoons fresh cilantro leaves, chopped (for serving) ½ cup toasted cashews, chopped (for serving)
Melt coconut oil over medium-high heat in a Dutch oven. Add bell pepper, green onions, garlic, and ginger; stir to combine. Cook for 2 minutes, stirring occasionally. Stir in the curry paste and fish sauce. Cook for 5 additional minutes, stirring often. Whisk in the coconut milk, seafood stock, and lime juice; bring to a boil. Add shrimp and stir. Reduce heat to low and cover with lid. Cook for 5 minutes. Season with salt and pepper.
Serve over basmati rice and garnish with lime wedges, cilantro, and cashews.
When it comes to matches made in the kitchen, North Carolinians believe in soulmates. From breakfast to dessert, dig into a few of our favorite pairings.
In Edgecombe County, the country’s second-oldest remaining town common is the gateway to its sprawling historic district. Travel these acres and blocks on a reflective trip through time.