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Easy meals with attitude and oomphFebruary is my favorite winter month, because it is the shortest winter month. In just four weeks it will be March, when the daylight will linger, the skies will brighten and my fingers and toes will start to thaw. Just the thought of it warms me up. As Frog insisted to Toad, “Spring is just around the corner!” But until that corner is actually turned, I’ll be fueling my giddy anticipation with dinners that are extra-flavorful and warmly spiced. I don’t necessarily need blazing-hot, three-alarm affairs right now, just comforting meals with some attitude and oomph that are quick to prepare at the end of a still-too-short day. My spicy turkey stir-fry with crisp garlic and ginger ticks all those boxes. Leaning into chile (both flakes and fresh), ginger, garlic and lime juice, it positively glows with warmth. Ground turkey keeps it on the lighter side, while a generous topping of basil and cilantro is colorful and fresh. It’s a cozy, vibrant, fragrant meal that fits like a favorite cardigan, and it’s ready in less than half an hour. Featured Recipe Spicy Turkey Stir-Fry With Crisp Garlic and GingerMore (cozily spiced) food for thoughtCamarones a la diabla (shrimp in spicy tomato sauce): Saucy and very spicy dishes are sometimes described as “a la diabla” in Mexican cooking; a delicious devil bubbling in your pot. Paola Briseño-González uses two kinds of chiles in her speedy shrimp dish: chipotle chiles in adobo for their smoky, fruity character and chile de árbol for a more forceful smack of heat. Orange juice, tomatoes and butter balance the spice, adding both sweetness and richness. Serve this dish with warm tortillas to soak up the delightfully devilish sauce. Sheet-pan chicken tikka thighs: Marinating boneless, skinless chicken thighs in a mix of yogurt spiked with South Asian spices — cumin, garam masala, red chile powder — imbues them with pungency, even if you let them sit for only 30 minutes (overnight is better). Then all you have to do is arrange the thighs on a sheet pan with diced onions and bell peppers and run everything under the broiler, until the vegetables are charred and the chicken is smoky and remarkably tender. It’s yet another five-star winner from the brilliant Zainab Shah. Vegan mapo tofu: Sichuan peppercorns bring their tingly heat to David Tanis’s meatless take on mapo tofu, in which fresh shiitakes stand in for the pork. To get the most flavor out of the fungi, he uses them in two ways: First, he simmers the stems into a light broth, which becomes the foundation for the sauce. Then he dices and sears the caps until they’re golden brown and chewy-crisp. You’ll need doubanjiang (fermented broad bean paste) to make this, as well as the Sichuan peppercorns, but they’re both easy to buy online. Korean BBQ-style meatballs: More savory than spicy, Kay Chun’s meatballs take full advantage of the deep umami character of caramelized meat seasoned with soy sauce and garlic. Using Ritz crackers instead of panko or other breadcrumbs as a binder gives these a buttery and tender coziness. Serve them over rice drizzled with vinegar, sesame oil and a little more soy sauce. Mexican hot chocolate: Cinnamon and vanilla make up the redolent supporting cast in Mexican hot chocolate, and Kiera Wright-Ruiz gets the balance just right in her classic recipe. It’s adapted from Churrería El Moro, a Mexico City restaurant famous for its churros and hot chocolate. Use your molinillo (a Mexican wooden whisk), if you have one, to whip up a traditional froth, though if you don’t, a wire whisk or blender will also work perfectly. That’s all for now. If you need technical assistance, you can send an email to the genius minds at cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday.
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