Crispy Salmon With Corn, Blackberry & Shishito Salad

2 ears corn, shucked 6 ounces blackberries Kosher salt, to taste 6 teaspoons canola oil, divided 4 ounces shishito peppers 2 (1/2-pound) salmon fillets Freshly ground black pepper, to taste 2 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lime juice, plus more to taste 2 lime cheeks, for serving Take 1 ear of corn… Continue reading Crispy Salmon With Corn, Blackberry & Shishito Salad

5-Ingredient Bread Pudding With Salted Brown Sugar Sauce

Bread pudding 1 (1-pound) challah loaf 3 cups half-and-half 1/2 cup dark brown sugar 2 tablespoons pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs 2 large egg yolks 1 tablespoon unsalted butter, more or less for greasing the pan Salted brown sugar sauce 1 cup dark brown sugar 1/2 cup half-and-half 2 tablespoons… Continue reading 5-Ingredient Bread Pudding With Salted Brown Sugar Sauce

3-Ingredient Nutella Brownie Cookies

1 1/4 cups (371 grams) Nutella 1/2 cup (64 grams) all-purpose flour 2 large eggs 1 pinch flaky salt, plus more as needed for sprinkling Heat the oven to 350°F. Line two baking sheets with parchment or silicone mats. Combine the Nutella, flour, and eggs in a mixing bowl. Stir until smooth. The batter will… Continue reading 3-Ingredient Nutella Brownie Cookies

3-Ingredient Miso Dressing

1 part white miso (shiro miso) 1 part honey 1 part apple cider vinegar Combine all ingredients in a bowl, stir with a fork or whisk until smooth, and adjust to taste. This will keep in the fridge for quite awhile—check the expiration date on the miso as a guideline. Notes: This dressing would be… Continue reading 3-Ingredient Miso Dressing

Pimento Cheese Potato Salad

3 tablespoons kosher salt, plus more to taste 2 pounds red or Yukon potatoes, cut into 1½-inch chunks 1 (14-oz) jar hot Peppadew peppers, drained and vinegar reserved 1/2 cup mayonnaise 1/2 pound sharp cheddar cheese, grated Combine 3 quarts of water and the 3 tablespoons of salt, and bring to a boil. Carefully add… Continue reading Pimento Cheese Potato Salad

3-Ingredient Savory-Sweet Shallot Jam

Neutral oil, such as canola or grapeseed 2 pounds shallots, peeled and chopped 3/4 teaspoon kosher salt 1/2 cup granulated sugar 6 tablespoons malt vinegar (or another variety), divided Set a wide saucepan over medium heat and add enough oil to thinly coat the bottom. Add the shallots and salt. Cover and cook, stirring occasionally,… Continue reading 3-Ingredient Savory-Sweet Shallot Jam

5-Ingredient Salted Peanut Butter Cookies

1 3/4 cups (packed) light brown sugar 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1 3/4 cups peanut butter (see Tip) soarse-grained sea salt, for garnish Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper. In a medium bowl, vigorously whisk together the light brown sugar and eggs… Continue reading 5-Ingredient Salted Peanut Butter Cookies

3-Ingredient Salted Almond Butter Cookies

1 cup (256 grams) unsweetened almond butter 1 cup (200 grams) granulated sugar 1 large egg Flaky salt (optional) Heat the oven to 350°F. Line two cookie sheets with parchment or silicone mats. Combine the almond butter, sugar, and egg in a bowl and mix until smooth and thick. Use a tablespoon-size cookie scoop to… Continue reading 3-Ingredient Salted Almond Butter Cookies

Chickpeas and Cheese

1 (15-ounce) can chickpeas, rinsed, drained, and dried Neutral oil, such as vegetable or canola Kosher salt and freshly ground black pepper 1/2 cup heavy cream 4 ounces cheddar, grated (preferably a younger, not super-aged variety) Separate out 1/4 cup of chickpeas and roughly chop. Heat a glug of oil in a skillet over medium… Continue reading Chickpeas and Cheese

Mallmann’s Potato Dominoes

For the clarified butter: 4 ounces unsalted butter (1 stick) For the potato dominoes: 4 Idaho potatoes 4 tablespoons chilled clarified butter Coarse salt For the clarified butter: Slowly melt butter in a small heavy saucepan over medium-low heat; do not stir. Remove from the heat, and carefully spoon off any foam from the top.… Continue reading Mallmann’s Potato Dominoes

Never-Fail Biscuits

6 ounces /170 grams (1 1/2 cups) self-rising flour 1/8 teaspoon salt (optional; for a saltier biscuit, add up to to 1/4 teaspoon) 6 ounces /170 grams (3/4 cup) heavy or whipping cream Heat the oven to 450° F, with a rack in the top third of the oven. Mix the flour and salt together… Continue reading Never-Fail Biscuits

Unfussy Eggplant Parm

1/4 cup olive oil, plus more for drizzling 1 (28-ounce) can whole, peeled tomatoes 1 teaspoon kosher salt, plus more for sprinkling 1 medium globe eggplant 1/2 cup fresh breadcrumbs 1/4 cup grated low-moisture, whole-milk mozzarella 2 tablespoons grated parmesan Get the tomato sauce going. Add the olive oil to a pot and set over… Continue reading Unfussy Eggplant Parm

Pandan Ice Cream

80 grams (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters (7 fluid ounces/scant 1 cup) coconut water 200 grams (7 ounces) sweetened condensed milk 200 milliliters (7 fluid ounces/scant 1 cup) double (heavy) cream Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into… Continue reading Pandan Ice Cream

2-Ingredient Buttery Balsamic Chicken

Chicken: 2 tablespoons balsamic vinegar 2 teaspoons kosher salt 2 boneless, skinless chicken breasts (about 1 pound total), halved horizontally Balsamic Butter: 1/4 cup (1/2 stick) butter, divided 2 tablespoons balsamic, plus more for drizzling Kosher or flaky salt, for sprinkling Combine the balsamic and salt with ¼ cup of cold water. Add the chicken… Continue reading 2-Ingredient Buttery Balsamic Chicken

2-Ingredient Chicken Marinade: Sumac Chicken With Yogurty Cucumber Salad

Sumac chicken and sautéed onions: 1 cup whole-milk Greek yogurt 2 teaspoons kosher salt, plus more to taste 2 teaspoons ground sumac 2 boneless, skinless chicken breasts (about 1/2 pound each), halved horizontally 2 tablespoons extra-virgin olive oil, divided 3/4 red onion, roughly chopped Yogurty cucumber-onion salad: 4 Persian cucumbers 1/4 red onion, thinly sliced… Continue reading 2-Ingredient Chicken Marinade: Sumac Chicken With Yogurty Cucumber Salad

Speedy Shrimp With Horseradish Butter

2 lemons, preferably organic 3 tablespoons unsalted butter, divided 2 tablespoons prepared horseradish, plus more to taste Kosher salt 1 pound large to extra-large shrimp, shelled and deveined 1 handful chopped dill Crusty bread, hot pasta, or whatever starchy thing you want, for serving Finely grate the zest of 1 lemon and set aside. Now… Continue reading Speedy Shrimp With Horseradish Butter

Back-Pocket 2-Ingredient Marinade for Grilled Chicken

Marinated chicken 2 or 3 boneless skinless chicken breasts (1 to 1 1/4 pounds) 1/2 cup mayonnaise 3 tablespoons hot sauce (like Cholula or Frank’s) 1 pinch kosher salt (optional) Spicy mayo 1/4 cup mayonnaise 1 tablespoon hot sauce, plus more to taste Marinate the chicken: Halve the chicken breasts horizontally. (If you’re an overachiever,… Continue reading Back-Pocket 2-Ingredient Marinade for Grilled Chicken

Pasta With Marinated Artichoke Sauce

1 (12-ounce) jar quartered marinated artichoke hearts Kosher salt 1/2 pound rigatoni (or another short pasta) Freshly grated Parmesan Red pepper flakes Set a pot of water over high heat to come to a boil. Meanwhile, set a sieve over a bowl, then pour in the whole jar of artichoke hearts. Fill a 1/2-cup measure… Continue reading Pasta With Marinated Artichoke Sauce