I’ve just returned to New York from sun-soaked Miami, where the gray weather is hovering somewhere between “meh” and “blah.” Reader, I’m over it. I’m ready for spring.
I love soups and stews — if you haven’t read it yet, Julia Moskin’s story about beef stews from different cuisines, with recipes and tips, is great — but this week I’m looking for food that veers away from heavy flavors and winter classics. And for those of you who live somewhere enviably warm all year round, I hope these dishes speak to you, too.
And one more thing: For a limited time, you can save on all of The Times, including New York Times Cooking, during our All Access sale. Subscribe now to get unlimited access to our recipes, in addition to everything The Times offers. (I personally love Spelling Bee, though I have never made Queen Bee!)
1. Shrimp Tacos
These tacos from Yewande Komolafe are just what I want right now: gently spiced seared shrimp, quick-pickled cabbage and all the garnishes, tucked into a warm corn tortilla. I like to pull shrimp off the stove about a minute before it seems fully done; it finishes cooking off the heat, an insurance policy against overcooked, rubbery shrimp.
2. Spiced Roast Chicken With Tangy Yogurt Sauce
Spiced chicken and yogurt sauce are a delectable combination, as seen in this dish by Kay Chun. The list of ingredients looks long, but don’t let that deter you — this one is easy to make and comes together quickly. Rice can swap in for the pita.
