This simple recipe for sweet and savory barbecue beef has a spicy rub and sauce made with chili powder, cumin, brown sugar, cayenne, garlic, and chipotle.
Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and green beans.
I love the floral, perfumy undertones of persimmon. In this dish, they are the key ingredient, and with a touch of spices they alchemize the everyday potato latkes into an entirely different experience.
