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You can practically hear this newsletterIs there any texture in food more satisfying than crunch? All those crispy corners and snappy edges, and the shatteringly brittle bits that explode when you take a bite of anything fried or seared. As winsome as custardy, chewy and wobbly may be, it’s always crunch that keeps me coming back — the irresistible partner in crime to salty, tangy and fiery-hot. This recipe for sheet-pan scallion shrimp with crispy rice has crunchiness to spare. The rice at the edges of the pan turns crisp and golden, while the pink shrimp on top stay contrastingly tender, seasoned with a pungent ginger-scallion-soy sauce. It’s adaptable, too: You can substitute cubes of tofu or pieces of boneless chicken for the shrimp and use either white or brown rice. The mix of crispy textures and bold flavors makes it very hard to stop eating this. Featured Recipe Sheet-Pan Scallion Shrimp With Crispy RiceMore (crispy, crunchy) food for thought:Crispy Cheddar chicken tacos: The secret to these tacos from Rick Martínez is the Cheddar costra (or crust), a crackling, frico-like layer that sits between the corn tortillas and the oniony, citrusy chicken filling. Using a rotisserie (or leftover) chicken makes this especially weeknight friendly. Deeply roasted cabbage with peanut crunch: From Nisha Vora, these charred cabbage wedges are drizzled with tart tamarind, and then sprinkled with a spicy, nubby peanut-sesame topping. Medjool dates, mustard seeds and green chiles add sweet, sharp and bright notes. Tofu Milanese: Instead of the usual slices of pounded meat, David Tanis breads slabs of tofu to make his golden fried Milanese, which he pairs with garlicky broccoli rabe sautéed in the same skillet. It’s a surprising and meatless one-pan meal. Pakora: You can use pretty much any sturdy vegetable in these cumin- and turmeric-scented South Asian fritters, but potatoes and carrots make them especially crisp. And they’re traditional to serve for iftar meals after fasting during Ramadan, which starts today. (And we’ve gathered more Ramadan recipe ideas here.) Thin and crisp apple tart: Prepared puff pastry makes Tejal Rao’s take on a classic French dessert flaky, buttery and extremely easy to do. It’s topped with thinly sliced apples sprinkled with just enough sugar to caramelize in the oven’s high heat. Serve it warm with scoops of ice cream to melt a little all over the syrupy fruit. That’s all for now. For technical help, reach out to cookingcare@nytimes.com, and I’m at hellomelissa@nytimes.com if you want to say hi.
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