sauteed catfish with cantaloupe, lime, and cilantro salsa
Photograph by Rinne Allen
Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter). The melon’s musky, floral notes—balanced with citrus and spice—perk up crispy sauteed catfish...