For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like snapper will work. Use U.S. wild-caught yellowtail snapper; avoid red snapper. Ingredients 1 1/2 tablespoons olive oil 1 1/2 teaspoons butter 2 cups chopped seeded […]
Ingredients 4 ounces uncooked medium egg noodles 1 pound skinless, boneless chicken breast halves 2 tablespoons all-purpose flour, divided 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil, divided 1 tablespoon minced fresh garlic 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 1/2 cup […]
A very hot oven quickly roasts the potatoes and finishes the chicken without overcooking. You can substitute fingerling potatoes, halved lengthwise, for the small Yukon gold potatoes. Ingredients Cooking spray 8 ounces small Yukon gold potatoes (about 1 inch) 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon whole-grain mustard 1 tablespoon minced fresh tarragon 1 […]
We love the green-on-green mix of crisp-tender haricots verts, peas, and protein-packed edamame. You could sub asparagus or regular green beans for the haricots verts, just remember they may need a minute longer to boil. Instead of tossing in the tomatoes (which would weigh down the delicate arugula mixture), we build the salad on top […]
Perfect for a weeknight yet elegant enough to serve to guests, Shrimp, Avocado, and Grapefruit Salad will become a regular in your dinner salad rotation. Ingredients 2 1/2 tablespoons olive oil, divided 12 ounces peeled and deveined medium shrimp 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 grapefruit 2 tablespoons chopped […]
A tender omelet gains a salty boost from goat cheese without adding too much sodium. Serve with seedy whole-grain toast and fresh fruit for a hearty brunch. Ingredients 4 large eggs 1 tablespoon water 1/4 teaspoon freshly ground black pepper, divided 1/8 teaspoon salt 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh tarragon 1/4 […]
Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts. Ingredients 3 quarts water 2 cups fresh or frozen green peas, thawed 1 1/2 pounds asparagus, trimmed and halved crosswise 1 pound sugar snap peas 5 center-cut bacon slices 3 tablespoons extra-virgin olive oil 3/4 cup chopped shallots 2 tablespoons tarragon […]
Fingerling potatoes add some satisfying heft to a light dish of fish and veggies in a clean broth. We like the color contrast the purple potatoes lend, but any fingerlings you have will be fine. Use your most flavorful olive oil in this dish—it makes the sauce richer. A mandoline will help you shave the […]
Heirloom Tomato and Beet Salad delivers a vibrant and delicious vegetable salad showcasing summer’s sweet and juicy tomatoes. Ingredients 2 medium-sized red beets 2 medium-sized golden beets 3 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 2 tablespoons chopped shallots 1 tablespoon capers 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon […]
Tarragon and rye bread make a classic chicken salad sandwich extra special. You can make the chicken salad ahead. If you’re packing it to go, keep the salad cold, and make your sandwich right before you’re ready to eat to keep the bread from getting soggy. Ingredients 1 tablespoon finely chopped fresh tarragon 3 tablespoons […]