Chef David Tanis created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers.
Crispy Turkey Kathi Rolls with Mint-and-Date Dipping Sauce
Kathi rolls, a popular street food in India, are made by rolling vegetables or meat in roti, an Indian flat bread. In her fabulous take on the recipe, Padma Lakshmi wraps flour tortillas around a succulent filling of ground turkey, fresh ginger, curry and basil, then pan-fries the rolls until crispy for decadent hors d’oeuvres that can be eaten as finger food.
“Wonton wrappers are terrific for making ravioli when you don’t have time to make homemade pasta,” says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they’re also delicious simply steamed.