Susan Feniger

In the 1980s, Susan Feniger, co-chef at Border Grill in Los Angeles, spent time cooking dal (lentils or beans) with local women at an ashram in Ahmednagar, India. She learned to make red lentils (masur dal) with curry leaves and mustard seeds from a particularly outspoken woman. Feniger recalls that even though the two of them couldn’t communicate with words, they shared a common trait: sassiness. Slideshow:  More Indian RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners
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Susan Feniger’s sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavorful enough to eat on their own, but they’re even better with the chunky currant-and-olive relish. Slideshow:  World’s Best Cities for Street Food 
This zesty relish is made with preserved malagueta peppers, a hallmark of Brazilian cooking. You can substitue any spicy pickled chiles, such as jalapeños or tabascos. Even without the relish, the roasted serrano-stuffed steaks are a treat for any chile lover. Amazing Steak Recipes
Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat. Slideshow:  More Make Ahead Picnic Salad Recipes 
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