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

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 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 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

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

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