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

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 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

Harissa Salmon With Potatoes and Citrus

4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick Kosher salt and black pepper 2 to 3 tablespoons mild or spicy harissa paste, depending on your preference 2 teaspoons grated fresh ginger 1 garlic clove, grated 1/2 teaspoon orange zest 1/4 cup orange juice (from about 1/2 orange) 1 pound small potatoes, such as… Continue reading Harissa Salmon With Potatoes and Citrus

Maple and Miso Sheet-Pan Salmon With Green Beans

4 (6-ounce) skin-on salmon fillets, about 1-inch thick Kosher salt Freshly ground black pepper 4 teaspoons maple syrup 1 tablespoon white or brown miso 1 tablespoon rice wine vinegar 2 teaspoons soy sauce 1 garlic clove, grated 1 pound green beans, trimmed 2 tablespoons olive oil Pinch of red-pepper flakes (optional) 1/4 teaspoon toasted sesame… Continue reading Maple and Miso Sheet-Pan Salmon With Green Beans

Cumin-Roasted Salmon With Cilantro Sauce

FOR THE SAUCE: 1 cup cilantro, leaves and tender stems, chopped 1/4 cup finely chopped chives (from about 1/2 bunch) 1 garlic clove, very finely chopped 1 tablespoon distilled white vinegar 1/4 cup olive oil Kosher salt and black pepper FOR THE SALMON: 1 3/4 teaspoons ground cumin 1/2 teaspoon smoked paprika 2 tablespoons olive… Continue reading Cumin-Roasted Salmon With Cilantro Sauce

Salmon With Sesame and Herbs

3 tablespoons low-sodium soy sauce 3 tablespoons light brown sugar or honey 4 tablespoons unseasoned rice wine vinegar Kosher salt and ground black pepper 4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick 2 tablespoons raw white sesame seeds 1 small shallot, thinly sliced into rings 3 cups cilantro, parsley or… Continue reading Salmon With Sesame and Herbs

Spicy Slow-Roasted Salmon With Cucumbers and Feta

INGREDIENTS ¾ cup extra-virgin olive oil 2 ½ teaspoons red-pepper flakes ½ teaspoon smoked paprika 1 tablespoon fennel seeds, crushed 1 tablespoon coriander seeds, crushed Kosher salt and black pepper 1 (2-pound) skinless salmon fillet 1 large English cucumber or 3 Persian cucumbers 4 ounces feta, crumbled (about 1 cup) ¼ cup parsley leaves Heat… Continue reading Spicy Slow-Roasted Salmon With Cucumbers and Feta

Slow-Roasted Citrus Salmon With Herb Salad

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod) Kosher salt and black pepper 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice 1 blood orange, mandarin orange or regular orange, thinly sliced 6 sprigs thyme, rosemary, oregano or marjoram (optional) 1 1/2 cups olive oil 2 cups herbs,… Continue reading Slow-Roasted Citrus Salmon With Herb Salad

Roasted Salmon With Asparagus, Lemon and Brown Butter

4 (6-ounce) skin-on salmon fillets 2 tablespoons extra-virgin olive oil Kosher salt and pepper 1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole) 4 tablespoons unsalted butter 1 tablespoon fresh lemon juice, plus wedges for serving 2 tablespoons drained capers 1/2 cup thawed frozen peas 1/4 cup coarsely… Continue reading Roasted Salmon With Asparagus, Lemon and Brown Butter

Green Goddess Salmon With Potatoes and Snap Peas

1 1/2 pounds small new or baby potatoes, halved or quartered if large 4 tablespoons olive oil Fine sea salt and black pepper 1 (1 1/2-pound) piece skin-on center-cut salmon 1 packed cup parsley leaves 1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro, plus a few sprigs of dill, for… Continue reading Green Goddess Salmon With Potatoes and Snap Peas

Ginger-Dill Salmon

1 (1 1/2-pound) salmon fillet, skin-on or skinless Kosher salt and black pepper 6 tablespoons finely chopped dill 1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel) 2 tablespoons extra-virgin olive oil, plus more for serving 1 grapefruit 2 oranges 6 small radishes, cut into thin wedges 1 avocado Flaky sea salt,… Continue reading Ginger-Dill Salmon

Seared Salmon With Citrus and Arugula Salad

4 tablespoons olive oil, plus more for brushing 2 tablespoons freshly squeezed orange juice 2 teaspoons Dijon mustard 2 garlic cloves, minced (about 2 teaspoons) 3/4 teaspoon kosher salt, plus more to taste 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon black pepper, plus more to taste 1/4 cup thinly sliced shallot (from 1 large… Continue reading Seared Salmon With Citrus and Arugula Salad

Salmon With Whole Lemon Dressing

2 lemons, seeds removed, peel, pith and fruit finely chopped 1 small shallot or garlic clove, finely chopped 3 oregano, marjoram or thyme sprigs, leaves stripped and chopped 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup olive oil, plus more for drizzling 1 1/2 pounds skin-on salmon fillet (skinless… Continue reading Salmon With Whole Lemon Dressing

Broiled Salmon with Dijon Mustard and Brown Sugar

Salmon fillets, preferably wild or farmed organically Dijon mustard Brown sugar Salt and black pepper Heat your oven to 400 degrees. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place the salmon fillets skin-side down on a lightly oiled, foil-lined… Continue reading Broiled Salmon with Dijon Mustard and Brown Sugar

Broiled Salmon with Yogurt and Citrus

4 6-ounce salmon fillets, each about 1-inch thick Kosher salt and ground black pepper 1/2 cup plain whole-milk Greek yogurt 3 teaspoons extra-virgin olive oil, divided, plus more for the baking sheet 1 teaspoon baharat OR ground cumin OR ground coriander 1/2 teaspoon ground turmeric OR 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves OR… Continue reading Broiled Salmon with Yogurt and Citrus

Beef Ragu

1 lb stewing beef 2 Tbsp olive oil 1/3 cup onions, diced 1/3 cup carrots, diced, about 1/4-inch dice 1/4 tsp crushed red chili pepper flakes 4 cloves garlic , roughly chopped 2 Tbsp tomato paste 1/2 cup red wine 28 oz whole canned tomatoes, San Marzano recommended 1 cup beef broth 2 Tbsp salted… Continue reading Beef Ragu

Pressure Cooker Carne Adovada

1 ounce Raisins 2 pounds Boneless Pork Shoulder cut into large pieces 1/4 cup Fish Sauce 1 teaspoon Oil 1 cup Red Onion. chopped chopped 3 cloves Garlic chopped 1 teaspoon Kosher Salt 1 teaspoon Dried Oregano 1 tablespoon Apple Cider Vinegar 1/2 teaspoon Ancho Chile Powder 1 can Chipotle Chile in Adobo Sauce 1/4… Continue reading Pressure Cooker Carne Adovada