This salad is my everything right now: an easy, multipurpose, multicolored nutritional powerhouse with a spicy kick.
Alaska’s historic cookbooks are a lesson in making delicious things out of what is stored, and this moose pie finds its inspiration there. It isn’t, maybe, going to find itself on the cover of “Food & Wine,” but it’s hard to resist on a dark night in January.
This is an easy weeknight side or main dish that you can throw together lickity-split with a make-ahead sauce.
A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.
Shallot works magic with the background heat of red pepper flakes and the brightness of the lemon.
Maya and I made white fish with Moroccan oil and couscous for a special event for Milk Street. Take a look. (Recipe inside)
This is *the best* meal for the end of an exhausting pandemic work/school day.
This has become my extra lazy weeknight grilled salmon recipe this summer
This sauce has an unusual umami that hooks you like the chorus of your favorite song.
This serves as a filling main course, using grilled salmon and vegetables with a ranch-like dressing.