内容摘要：Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.

Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.

To make the tacos, in the food processor, combine the tomatoes, onion, garlic, oregano, 1 teaspoon salt and ¼ teaspoon pepper. Pulse to a coarse puree, about 10 pulses. Transfer to a small bowl. To the food processor, add the shrimp and pulse until finely chopped, about 4 pulses.In a 10-inch skillet over medium, heat the 3 tablespoons oil until shimmering. Add the tomato-onion puree and cook, stirring occasionally, until most of the moisture has evaporated, 7 to 9 minutes. Add the flour and cook, stirring, until well incorporated, about 1 minute. Add the shrimp and cook, stirring constantly, until the shrimp turn pink and the mixture has thickened, about 1 minute. Set aside off heat.

Heat a 12-inch skillet over medium until water flicked onto the surface immediately sizzles and evaporates. Add 2 tortillas in a single layer (it’s fine if they overlap slightly) and heat, flipping them once, until warm, about 30 seconds per side. Transfer to a kitchen towel and wrap loosely to keep warm and pliable. Repeat with the remaining tortillas, stacking and wrapping them in the towel. Add the remaining 1 cup oil to the skillet; keep warm over low while you fill the tortillas.Lay 4 of the tortillas on a work surface and divide half of the shrimp mixture evenly among them, placing the filling on one side of the tortilla. Fold the unfilled sides over and press lightly; leave the edges open (do not seal them). Fill the remaining tortillas with the remaining shrimp mixture in the same way.Return the oil to medium and heat until shimmering (about 350°F). Carefully add 4 of the tacos and cook until golden brown and crisp on the bottoms, about 3 minutes. Using a thin metal spatula, flip each taco and cook until golden brown on the second sides, about 3 minutes, then transfer to a paper towel-lined plate. Fry the remaining tacos in the same way, adjusting the heat as needed.

Transfer the tacos to a serving platter and spoon on some of the salsa. Top with the avocado slices and serve with the remaining salsa and lime wedges on the side.EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at

Tavče gravče, which translates as “beans in a pan,” is a Macedonian classic. Traditionally, large dried white beans called tetovac, named for a city in northwestern Macedonia, are the star of the rustic dish, while onions, garlic, peppers and paprika provide deep, rich flavor and color.

In this recipe from our cookbook “. She was hoping for an exterminator recommendation, but I gave her a simple, do-it-yourself solution that is easier on the wallet and environment, and even more effective.

It got me thinking about the importance of taking a beat to— and, if so, how much — rather than immediately reaching for a spray can or calling in the big guns.

We’re all familiar withlike ladybugs, dragonflies and bees, but it’s high time we reconsider our definition of “pests” and collectively add other, less-familiar insects to the friendly bug list. Native beetles, assassin bugs and even wasps are among those that make significant contributions to the environment despite their threatening appearance.