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

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

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

Mozzarella Schnitzel

2 to 4 slices low-moisture mozzarella 2 tablespoons all-purpose flour 1 large egg 1/4 cup panko Kosher salt and freshly ground black pepper Neutral oil, such as canola or grapeseed Stack enough mozzarella slices to reach about 3/4 centimeter in height. (For me, this is three, but it depends on how thick your slices are.)… Continue reading Mozzarella Schnitzel

Pressure Cooker Pot Roast

FOR THE POT ROAST: 4 pounds beef chuck roast, cut in half Kosher salt and black pepper 2 tablespoons vegetable oil 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges) 8 garlic cloves, smashed and peeled 1 1/2 cups dry red wine 1 tablespoon red wine vinegar 5… Continue reading Pressure Cooker Pot Roast

Fig And Balsamic Pork Tenderloin

1 lb. pork tenderloin approximately 1 Tbsp balsamic vinegar Salt and freshly ground pepper Mini potatoes optional For the sauce: 1/2 Tbsp butter 2 shallots finely diced or about 3 Tbsp finely diced red or white onion 1/4 cup chicken stock 1 Tbsp fig jam or fig spread 1 Tbsp + 1 tsp balsamic vinegar… Continue reading Fig And Balsamic Pork Tenderloin

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 Thai Chicken Curry

1 tablespoon oil 2 shallots, chopped ( or 1 onion) 2 teaspoons fresh ginger, finely chopped ( or use ginger paste) 4 garlic cloves, rough chopped 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into one-inch pieces. 2–4 tablespoons Thai red curry paste (I like this brand) or use Mae Ploy. (Thai Kitchen… Continue reading Pressure Cooker Thai Chicken Curry

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 Smoky White Bean Soup

1 lb dry white beans, soaked 8-12 hours ( 2 cups dry, 5 cups soaked) 2 tablespoons olive oil 1 onion, diced 6 garlic cloves, rough chopped 1 1/2 cup carrots, chopped 2 cups celery chopped 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 1/4 cup white wine (or skip it) 14 ounce can… Continue reading Pressure Cooker Smoky White Bean Soup

Next-Day Turkey Barbecue Sandwiches With Pickles and Slaw

1/4 cup apple cider vinegar, plus more as needed 2 teaspoons granulated sugar 1 teaspoon fine sea salt 4 cups sliced green cabbage (about 1/2 small head) 1 large shallot, thinly sliced 1 large carrot, coarsely grated 1 jalapeño, seeded and thinly sliced 1/2 cup barbecue sauce, homemade or store-bought, plus more for serving Hot… Continue reading Next-Day Turkey Barbecue Sandwiches With Pickles and Slaw

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

Slow Cooker Macaroni and Cheese

1 pound medium elbow macaroni 2 cups shredded sharp cheddar cheese, divided 2 cups grated American cheese 4 ounces cream cheese, cubed 1/2 cup freshly grated Parmesan 3 cups whole milk 1 (12-ounce) can evaporated milk 2 teaspoons Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper, to… Continue reading Slow Cooker Macaroni and Cheese

Slow Cooker Maple-Brown Sugar Spiral-Cut Ham

1 1/2 cups pineapple juice 1/4 cup maple syrup 2 tablespoons Dijon mustard 1/4 teaspoon ground black pepper 1 (7-10 pound) bone-in, spiral-cut ham* 1/2 cup brown sugar, packed 15 whole cloves In a small bowl, whisk together pineapple juice, maple syrup, Dijon mustard and pepper; set aside. Place ham into a slow cooker. Sprinkle… Continue reading Slow Cooker Maple-Brown Sugar Spiral-Cut Ham

Slow Cooker Potato Gratin

1 1/2 cups heavy cream 3 cloves garlic, minced 1/2 teaspoon dried thyme Pinch of nutmeg 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices Kosher salt and freshly ground black pepper, to taste 1 cup shredded Gruyere cheese 1/4 cup freshly grated Parmesan 1/2 teaspoon fresh thyme leaves In a medium saucepan,… Continue reading Slow Cooker Potato Gratin

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