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The word kani in “kani salad” (a mayo-based dish popular in Japan) is short for kani kama, the imitation crab sticks used by Japanese sushi restaurants. Kani kama is a great back-pocket

ingredient, not only because it’s available year-round, but also because it’s made of finfish rather than crab. As with many mayo-based salads, the addition of the slightly spicy Madras

curry here brings the flavor to the next level. If you’re a big fan of curry, take things up a notch by toasting the spices in a small sauté pan for a minute or two until aromatic before

stirring them into the mayo. _— Rocco DiSpirito_ CURRY KANI SALAD Serves 4 Total time: 10 minutes INGREDIENTS * 1 pound imitation crab, shredded * 2 tablespoons sliced scallions * ¼ cup

minced celery * 1 apple, cored and cut into matchsticks * ¼ cup raisins, soaked in warm water for 10 minutes and drained * 1 cup mayo * 1 teaspoon Madras curry powder, plus more if needed *

Juice of 1 lime, plus more if needed * 2 tablespoons salted roasted peanuts * 2 tablespoons minced fresh tarragon * Salt * 8 Boston lettuce leaves DIRECTIONS In a large bowl, combine the

imitation crab, scallions, celery, apple, raisins, mayo, curry powder, lime juice, coarsely chopped peanuts, and tarragon. Season with a pinch of salt. Taste and adjust the seasoning with

more salt, lime juice, and curry powder to your preference. Serve with the lettuce leaves. _Excerpted from _Everyday Delicious_, copyright © 2024 by Rocco DiSpirito. Used by permission of

Rodale Books, an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from

the publisher._ Rodale Books/Penguin Random House COOK WITH ROCCO DiSpirito shared two more recipes from _Everyday Delicious_ for AARP members to try: BETTER-THAN-STORE-BOUGHT CHICKEN

PARMESAN This classic dish is delicious, due in part to what’s called the Maillard reaction, a chemical reaction that causes the browning of food during cooking. SPRING SAFFRON RISOTTO WITH

CHICKEN This vibrant yellow risotto is tinted and flavored by saffron, an almost otherworldly spice with floral, sweet, and earthy notes that must be experienced to be understood. READ ABOUT

 ROCCO DISPIRITO’S COOKBOOK, _EVERYDAY DELICIOUS_.