This cauliflower is dressed up with luscious flavors—anchovy, raisins, garlic, orange, and breadcrumbs—a typical combination in Sicily. I pair it with burrata, which, I admit, is everywhere these days, but I will never get sick of it.
Prawn Curry with Darkened Cinnamon
An˘duru kurun˘du saman˘ga issan kariy
Flash-roasting salmon in a very hot oven is the simplest way I know to cook a flavorful fillet. If I'm starting with soup or a salad, I assume that a pound of thick boneless salmon fillet will feed four when served with a starch and a green vegetable. If there is no first course, then I allow ½ pound per person.