I found the cutest baby eggplants at a recent trip to the marché in Antibes that inspired this Thai green curry chicken. It’s one of those recipes that’s easily tweaked—add or don’t use what you like.
Since the dumpling salad with tomatoes was/is such a hit, we jumped on this version with cucumbers and a peanut sauce. Did it combine the best of a few favorites?
We fell in love with salmorejo (sal·maw·ray·yow) when we were in Madrid recently. It was just some light orange soup, until you took a sip and then all you wanted was more, more, more.
