This Week's Best Recipes on Serious Eats  - Mindy Fox's Peanut Soba, Cabbage, And Chicken Salad: Cabbage and radish salad brings lightness and crunch to a dish that tends to have a monotonous texture.
- Thai Shrimp Cakes With Sweet Chili Sauce: This modern adaptation of an over century-old fish cake recipe calls for only the most basic of seasoning ingredients in Thai cuisine: cilantro roots, garlic, and white peppercorns.
- Vegetarian Grilled Zucchini Croque Mademoiselle: Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel.
- Coctel De Camarones (Colombian-Style Shrimp Ceviche Cocktail): Fragrant with onions and lime juice with a hint of heat and a bright acidity, this shrimp cocktail should have tiny shrimp that are totally packed with flavor while maintaining a tender, nearly crisp bite to them.
- Roasted Tomato Salsa: By roasting the tomato, onion, garlic, and jalapeño, you get all the fresh flavors of homemade salsa, but with a little more tomato intensity, some added sweetness, and a heat that packs a punch, but with less sharpness than a fresh jalapeño.
- S'mores Sundae: A toasted marshmallow ice cream is paired with—what else—chocolate and graham crackers.
- Hoosier Sugar Cream Pie: This easy sugar and cream pie has an inviting sweetness and custard-like consistency.
- Mark Bittman's Brownies: When making brownies is as easy as Mark Bittman makes them, there's no a reason to reach for the mix ever again.
- 5 Refreshing Aperitif Cocktail Recipes from The Modern in NYC: It's time to officially bring back the aperitif: light, appetite-whetting refreshments to sip (ideally outside) at dusk.
Featured Recipe  [Photograph: Susan Now] Perhaps the most unusual curry in S.H. Fernando Jr.'s guide to Sri Lankan cuisine, Rice & Curry, is made of an ingredient more often found in a bowl of mixed nuts than in a steamy pot of coconut milk and chiles. Cashew Nut Curry is a wonderfully rich vegetarian curry, with soft, fatty cashews floating in creamy coconut milk spiced with curry leaves, lemongrass, coriander, and just enough chile heat. What Worked: Never thought of nuts as a curry ingredient? Give it a shot; this is a fascinating dish. What Didn't: All clear. Suggested Tweaks: This recipe has us wondering what other nuts can be stirred into the curry equation. Reprinted with permission from Rice & Curry by S.H. Fernando Jr.. Copyright © 2011. Published by Hippocrene Books. Available wherever books are sold. All rights reserved. Cashew Nut Curry - 4 to 6 servings - Active time: 30 minutes
Total time: 30 minutes, plus soaking time Ingredients 1/2 pound (226 grams) raw cashew nuts
1 1/2 cups (375 ml) water
1/2 teaspoon turmeric powder
1 teaspoon ghee
1 onion, chopped
2 cloves garlic, chopped
2-inch (5-cm) piece ginger, chopped
2-inch (5-cm) stalk lemongrass
2 to 3 green chilies, sliced
1 sprig curry leaves
1 tablespoon coriander powder
1 cup (250 ml) coconut milk
Salt to taste Procedure 1. Soak cashews in water to cover overnight (ideally changing water a couple of times). 2. Drain nuts and boil with the 1 1/2 cups water and turmeric powder until tender. Drain. 3. Heat ghee in a pan. Fry onions, garlic, ginger, lemongrass, green chilies, and curry leaves until onions are translucent. 4. Add coriander powder, coconut milk, salt, and cooked cashews. 5. Cook on medium heat until liquid has almost evaporated. Last Week's Recipe Last week's Recipe Newsletter recipe was for Mark Bittman's Rice Pudding In The Oven. Check out more recipes at Serious Eats! | 
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