Recipes from Matt and Ted Lee
Texas Chile Short Rib Tacos
The sauce for these tender beef short ribs is intense. To round out the tang and heat from the tomatoes and chiles, cookbook authors Matt and Ted Lee add a little semisweet chocolate. "It's mellow and sweet," says Ted. "The chocolate puts everything in balance."
Pan-Roasted Corn and Okra
Cornmeal-Crusted Fish with Green-Tomato Tartar Sauce
Most supermarkets sell pickled tomatoes, but those can't compare to these supereasy homemade ones. Slicing the tomatoes thinly allows them to really soak up the wonderfully tangy brine.
Spicy Tomato-and-Watermelon Gazpacho with Crab
Squash Blossoms with Pimento Ricotta
Romaine Salad with Flash-Pickled Figs
These "flash-pickled" figs need only an hour of soaking in a mixture of vinegar, salt and water. As a clever time-saver, the soaking liquid for the figs also forms the base for the salad dressing.