Put this power-packed plate into the weeknight rotation. It’s ready in less than 20 minutes. Ingredients 4 (6-ounce) skin-on salmon fillets 1 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided Cooking spray 1/3 cup toasted walnuts, divided 3 tablespoons extra-virgin olive oil, divided 1 1/2 tablespoons fresh lime juice 1 peeled ripe avocado 5 […]
Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek […]
Based on the classic bistecca Fiorentina–grilled porterhouse–this dish uses sirloin strip steaks, which are leaner (and, because they’re boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly. Ingredients 4 […]
Just a bit of a rich and pungent cheese can go quite a long way. Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant bowl of chicken, fresh veggies, and whole-grain noodles. Ingredients 6 ounces uncooked whole-wheat fusilli pasta 1 medium shallot, […]
n under 20 minutes, you can serve up perfectly cooked salmon fillets—with irresistibly crispy skin—and a hefty serving of lightly dressed vegetables. The peas and asparagus blanch briefly to retain their crunch and keep their flavors vibrant. No need to thaw the frozen peas; they’ll thaw almost immediately when they plunge into the boiling water. […]
A bright, springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light, yet filling, salad with plenty of texture and substance. Zippy lemon dressing adds welcomed vibrancy while shaved Parmesan adds a […]
Ingredients Cooking spray 1 large red onion, cut into 1/2-in.-thick slices 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 medium heirloom tomatoes, sliced 1 (5-oz.) container baby arugula 1 ripe peeled avocado, sliced 1/2 cup thinly sliced basil 1/4 cup sliced almonds, toasted […]
Yes, that goat cheese with a brûléed top is completely vegan. We blanched pine nuts and slivered almonds to draw out their brown pigment, leaving a white nut purée that looks just like goat cheese, and has a mild, creamy interior. Paired with sweet cooked fruit and peppery arugula, it makes a delightful and surprising combo. If you don’t have a culinary […]
Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad. Ingredients 2 cups uncooked penne or mostaccioli (tube-shaped pasta) 12 asparagus spears 12 […]
Think seasonally with the peak produce that’s available and you’ll have a great salad every time. In spring, that includes asparagus, radishes, herbs, and delicate greens. Herbs are underutilized in salads, just sprinkled over the top or stirred into vinaigrettes. Keep leaves whole and incorporate into the greens so their flavor comes through. Chef Deborah […]