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

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

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

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

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

Sesame Chicken with Arugula and Artichokes

1/2 cup (about 2 1/2 ounces) white sesame seeds 1/2 teaspoon fine salt, plus more as needed 4 chicken breast cutlets or 4 boneless, skinless chicken thighs (about 1 pound total) (see NOTE) Neutral oil, such as vegetable, as needed 1 (12-ounce) jar quartered and marinated artichokes, drained marinade reserved 4 cups baby arugula Freshly… Continue reading Sesame Chicken with Arugula and Artichokes

Mixed Vegetable Sabzi

3 tablespoons ghee or vegetable oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 tablespoon ginger paste or grated ginger 1 tablespoon garlic paste or grated garlic 1 medium red onion, finely chopped 2 plum tomatoes, chopped 2 Thai green chiles or small hot red chiles, finely chopped 1 teaspoon garam masala 1/2… Continue reading Mixed Vegetable Sabzi

Red Pepper, Potato and Peanut Sabzi

2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 small yellow onion, cut into 1/2-inch dice 1 large russet potato, cut into 1/2-inch dice (8 to 10 ounces; unpeeled) 2 medium red bell peppers, seeded and cut into 3/4-inch dice 1 teaspoon kosher salt, or more as needed 1/4 cup… Continue reading Red Pepper, Potato and Peanut Sabzi

Pressure Cooker Tikka Masala

2 pounds chicken breast or thighs, cut into 1-2 inch cubes ( sprinkled with 1 teaspoon salt and pepper) or see notes for vegan version. 2 tablespoons ghee ( or olive oil, coconut oil) 2 fat shallots, diced ( or sub 1 onion) 2 medium tomatoes, diced 4–6 garlic cloves, rough chopped 1 tablespoon fresh… Continue reading Pressure Cooker Tikka Masala

Pressure Cooker Birria

3 lbs stew meat (beef, lamb or goat) cut into 1- 2 inch pieces 1 tablespoon salt pepper to taste 2 cups chicken or beef broth 4 dried guajillo chile (see notes) 2 dried Pasilla chilies (optional) 1–2 tablespoon olive oil 1 large onion, diced 6 garlic cloves, roughly chopped 14-ounce can diced tomatoes, preferably… Continue reading Pressure Cooker Birria

Pressure Cooker Pinto Bean Soup

1 tablespoon oil 1 large onion, chopped 2–4 (6 oz) or a generous cup chopped poblano peppers (or green bell peppers) 4 cloves garlic coarsely chopped 2 teaspoons Ancho chili powder ( or sub regular chili powder) 1 teaspoon cumin 1 teaspoon coriander 1 yam, yielding approximately 3 cups cubed 1 ½ cups dry pinto… Continue reading Pressure Cooker Pinto Bean Soup

Next Day Turkey Stuffing Panzanella With Cranberry Vinaigrette

FOR THE STUFFING CROUTONS: 2 tablespoons olive oil, plus more for greasing the pan 3 cups leftover stuffing FOR THE CRANBERRY VINAIGRETTE: 1/4 cup pepitas (or another seed or chopped nut) 2 tablespoons olive oil 3 tablespoons homemade, jarred or canned cranberry sauce 2 teaspoons Dijon mustard 2 teaspoons apple cider vinegar Kosher salt and… Continue reading Next Day Turkey Stuffing Panzanella With Cranberry Vinaigrette

Next-Day Turkey Salad With Fried Shallots and Herbs

1 1/2 cups thinly sliced shallots 4 tablespoons peanut oil 2 cups leftover cooked turkey meat, pulled into bite-size pieces 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 jalapeño, seeded and minced Handful of cilantro and mint leaves, torn Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for… Continue reading Next-Day Turkey Salad With Fried Shallots and Herbs

Next-Day Turkey Pav

3 tablespoons grapeseed oil 1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock Kosher salt 1 white onion, chopped 2 cloves garlic, finely chopped 1 1/2-inch piece ginger, finely chopped 1 serrano chile, seeded and finely chopped 1 beefsteak tomato, chopped 1/3 cup frozen peas (optional) 1/4 teaspoon turmeric 1… Continue reading Next-Day Turkey Pav

Slow Cooker Spiral-Cut Ham with Orange Glaze

1 cup orange marmalade 2 tablespoons Dijon mustard 1/3 cup freshly squeezed orange juice Zest of 1 orange 1 (7-10 pound) bone-in, spiral-cut ham 1/2 cup brown sugar, packed 15 whole cloves In a small bowl, whisk together orange marmalade, Dijon, orange juice and orange zest; set aside. Place ham into a 6-qt slow cooker.… Continue reading Slow Cooker Spiral-Cut Ham with Orange Glaze

Fall Chopped Salad With Citrus Dressing

For the salad: 5 slices bacon, cut into 1-inch pieces 1 small head radicchio (about 5 ounces), chopped 4 ounces Brussels sprouts, thinly sliced or grated (about 3 1/2 cups) 2 ripe pears (about 20 ounces total), such as D’Anjou, Barlett or Bosc, cored and chopped 1/2 small red onion (about 3 ounces), chopped 1/4… Continue reading Fall Chopped Salad With Citrus Dressing

Green Bean, Artichoke and Radicchio Salad

8 ounces green beans Salt 1 head radicchio 1 (14-ounce) can artichoke hearts 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 lemon, halved Pinch of dried oregano Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a… Continue reading Green Bean, Artichoke and Radicchio Salad