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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Magnetic fridge notepad — jot down ingredients as you run out
Red kidney beans — chili con carne, Indian rajma, red beans and rice
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Magnetic fridge notepad — jot down ingredients as you run out
Red kidney beans — chili con carne, Indian rajma, red beans and rice
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Heat a large skillet, preferably cast iron, over medium-high. Place 2 tablespoons olive oil in skillet followed by one 10-ounce package frozen edamame (thawed and patted dry), 2 dried chiles de arbol, and 3 smashed unpeeled garlic cloves. Cook, tossing often, until edamame are blistered and garlic is golden, about 5 minutes. Toss in 1/2 teaspoons crushed red pepper flakes or gochugaru and 1 teaspoon flaky sea salt. Serve with lime wedges.