tschram

Start to finish: 20 minutes Servings: 4 1½ pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry Kosher salt and ground black pepper 3 tablespoons neutral oil 8 medium garlic cloves, thinly sliced 3 large shallots, sliced into thin rings (about 2 cups) 8 to 10 curry leaves (optional) 1 teaspoon ground turmeric 2 to 4 Fresno OR serrano chilies, stemmed, seeded and chopped OR Thai bird chilies, stemmed but kept whole OR dried árbol chilies, broken in half 1 tablespoon fish sauce Season the shrimp with salt and pepper. In a 12-inch skillet over medium, heat the oil until shimmering.

Start to finish: 20 minutes Servings: 4 to 6 1 pound strawberries, hulled and quartered 2 tablespoons white sugar, divided Grated zest of 1 lime OR 1 lemon OR ½ medium orange 1 teaspoon chili powder OR garam masala ¼ teaspoon coarsely ground black pepper Pinch of kosher salt In a medium bowl, toss two-thirds of the berries with 1 tablespoon of sugar and the zest; set aside. In a small saucepan, toast the chili powder, stirring, until fragrant; add the remaining berries, the remaining 1 tablespoon sugar, the pepper, salt and ¼ cup water.