It's the end of the long workday (or the start of an extra-long week) and you're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In her monthly column, Dinner's Ready, she shares three simple, flavor-packed, recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, one of Emily's favorite flavor-boosting condiments, turned star of the show.
I’ll admit it: Condiments have taken over the entire top shelf of my fridge. Miso, tahini, fish sauce, preserved lemons, anchovy paste, chili crisp, four different kinds of mustard on last count. I reach for them often because they’re simple ways to add pizzazz to all sorts of dishes—whether to flavor a dish from the inside out, or as a final flourish on the plate. Despite a never-ending battle to keep them organized and in plain sight, I can't imagine weeknight cooking without this lineup.
from Food52 https://food52.com/blog/25024-best-recipes-with-thai-red-curry-paste
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