Photo: pellis, Flickr
Watermelon can take you from sweltering to chilled in the time it takes to eat a slice and spit the seeds (if you're so inclined). So logic (and the nonstop heat) would dictate that you include it in as many dishes as possible this summer. Photographer pellis pureed his melon and combined it with Serrano chiles, lemongrass and ginger (among other ingredients), then added lump crabmeat tossed with cilantro and olive oil, and gave it a squeeze of lime. The result is a spicy cold Thai soup that is just as delicious served hot. (Try the Gourmet magazine recipe.)
Watermelon also makes a gorgeous gazpacho, as in this KitchenDaily recipe. Sure, it's tomato season, but when you've got a 10-pound watermelon to play with, live a little.
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London's Thai Cottage put the pow in nam prik pao on Wednesday when fumes from a huge pot of dry cooking bird's eye chilies sparked a terror alert that led police to break down the restaurant's door. Firefighters emerged from the eatery with a pot containing nine pounds of smoking peppers.
Several years ago I encountered a Thai snack food that utterly captivated me. I was perusing the shelves of goodies that lined the counter at Queens'
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