Ginger-Scallion Steamed Fish

While writing this blog I saw we had made Ginger-Scallion Steamed Fish. It was so good I wanted it again. So we had it. It is easy, healthy and delicious. This is a perfect fish recipe! You can get it on our blog of April 28, 2023. Click the date to get the recipe.

Persimmons are in season and we made another Persimmon Salad (I love them) with Almonds, Raisons and Spec. This is a great Salad. We made a dressing with Olive Oil and Balsamic Vinegar. 

Pappardelle Bolognese with Lentils and Sausages

The weather has been cool in Los Angeles, and what’s better on a chilly night than Pasta? We made the sauce first and then realized we were out of Pappardelle—but we did have Tagliatelle, so we used that instead. I’m sure it was just as good as if we had used Pappardelle. 

Lentil Pasta shouldn’t be overlooked—it’s so rich and satisfying you’d swear it was made with meat. If you want to make the Lentil Pasta you can get the recipe from our blog of: July 22, 2008. Click the date to get the recipe. 

Pappardelle Bolognese with Lentils and Sausages
Dinner Changing the Game

I first envisioned this recipe without the sausage, as a warm-your-bones vegetarian pasta option for the depths of winter. And it was very good. But adding a little sausage made it great - the brawny flavor of the meat giving the lentils a deep complexity that makes them even richer and a little creamier. This said, you can make this without the meat, though don't stint on adding oil at the end to compensate for the loss of richness. Serve this with a sautéed, strongly flavored leafy green -kale, broccoli rabe, or even radicchio. And open a really nice bottle of red.

5 tablespoons extra-virgin olive oil, plus more as needed

8 ounces sweet Italian sausage (either pork or turkey), casings removed

1 small onion, diced

1 small carrot, diced

1 celery stalk, diced

1 tablespoon finely chopped fresh rosemary leaves

1 tablespoon finely chopped fresh sage leaves

4 garlic cloves, finely chopped

Pinch of red chile flakes

1½ tablespoons tomato paste

128 ounce can whole plum tomatoes, with their juices

¾ cup French green lentils (lentilles du Puy)

1½ teaspoons kosher salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

1 pound pappardelle or other wide ribbon pasta

2 tablespoons butter (optional)

1 cup grated Parmigiano-Reggiano cheese, plus more if desired

Chopped fresh parsley or chives,

1. Heat the olive oil in a 12-inch skillet over medium heat. Add the sausage and onion, and cook until the onion has softened, 5 minutes. Stir in the carrots and celery. Cook until the onion is well browned and all the vegetables are tender, about 20 minutes. If the pan seems dry add a bit more oil.

2. Stir in the rosemary, sage, garlic and chile flakes. Cook until fragrant, 2 minutes. Then stir in the tomato paste and allow it to brown, 1 to 2 minutes.

3. Add the tomatoes and 1½ cups of water. Use a spoon to break up the tomatoes. Stir in the lentils, the 1½ teaspoons salt, and the ½ teaspoon pepper. Bring to a simmer, and cook gently until the lentils are tender, 40 to 60 minutes,

4. Bring a large pot of heavily salted water to a boil. Add the pappardelle and cook until it is al dente, usually 1 minute less than the package directions. Scoop out some of the pasta cooking water with a coffee mug and reserve it.Drain the pasta and transfer it to a large serving bowl. Toss with the butter if desired and then add a splash of the pasta cooking water, the lentil-sausage sauce, and the cheese. Drizzle with additional olive oil just before serving and garnish with the parsley and more black pepper.

Sheet-Pan Chicken with Apple, Fennel and Onion

Sheet-Pan Chicken with Apple, Fennel and Onion hits all the right notes for me. One pan cooking means easy to clean and Crispy Skin. Apples, Fennel and Onions are a natural. This is a good recipe! We recommend it. I liked this dish!

Sheet-Pan Chicken with Apple, Fennel and Onion
New York Times

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don’t dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

INGREDIENTS
Yield:4 to 6 servings

2 teaspoons fennel seeds
2½ to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1½ cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

PREPARATION

1. Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.

2. Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.

3. Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

Crispy Baked Tomato-Oregano Chicken

Crispy Baked Tomato-Oregano Chicken is a winner. I think it is the Tomatoes that put this dish over the top for me. They are so good in the sauce. Some dishes are just as good reheated in the microwave. This is one. This was a favorite fall dish of ours. We will definitely make again!

We served it with Wild Rice - which of course is not rice but a grain.

Crispy Baked Tomato-Oregano Chicken

New York Times

Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.

INGREDIENTS

Yield:4 servings

2 tablespoons full-fat yogurt

1 tablespoon tomato paste

1 tablespoon soy sauce

1 tablespoon plus 1 teaspoon dried oregano, divided

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets

Salt

2 pints cherry or grape tomatoes, halved

2 tablespoons olive oil

¾ cup grated Parmesan

¾ cup panko breadcrumbs

PREPARATION

1. Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.

2. Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.

3. Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.

Pork Tenderloin and Orzo with Butternut Squash

Brown-Butter Orzo with Butternut Squash is a delish one pot dish. Butternut Squash has a short season and we have been preparing it many different ways. This recipe is a good one. It is interesting with the Orzo as opposed to Rice. Orzo as a softer texture than rice and absorbs the flavors of Squash. You can get the recipe for the Brown-Butter Orzo with Butternut Squash on our blog of February 19, 2024. Click the date to get the recipe.

One-Pan Pork Tenderloin With Mushrooms is such a good dish. Pork Tenderloin is always so tender (hence the name) and because the meat itself is bland it takes sauces well. You can find the recipe for the Pork Tenderloin with Mushrooms on our blog of December 19, 2024. Click the date to get the recipe.

Lion’s Head Meatballs

We found this recipe for Lion’s Head Meatballs disappointing. The main reason is why have a recipe for Shu Mai Burgers that is similar but we think far better. It uses Shrimp while this recipe doesn't, so maybe it's not fair to compare them. However we will continue to make and enjoy Shu Mai Burgers and I doubt we will make this recipe again. You can get the recipe for the Shu Mai Burgers on our blog of June 30, 2010. Click the date to get the recipe, and make it if you never have, they are excellent!

Lion’s Head Meatballs
Lucky Peach

1 lb ground pork (preferably very fatty; have your butcher grind pork belly, for example)
1 C chopped scallions
2 T soy sauce
1 T sugar
1 T Shaoxing wine
1 T minced garlic
1 T minced fresh ginger
1 t kosher salt
½ t sesame oil
1 large egg
2 T cornstarch
neutral oil
1 lb napa cabbage or bok choy, leaves separated, chopped if desired
2 C chicken broth
white pepper
cooked rice noodles or rice, for serving


1. Put the pork in a large bowl and break it up with your hands. Add the scallions, soy sauce, sugar, wine, garlic, ginger, salt, and sesame oil and work the mixture to combine. Add the egg and cornstarch and vigorously mix, picking up and slapping the mixture back into the bowl a few times to create a tacky texture. Roll the meat into eight 2-inch balls.

2. Heat 1 tablespoon of oil in a Dutch i' oven and add enough meatballs to fit comfortably in a single layer. Sear them until browned all over, about 2 minutes per side. Repeat with any remaining meatballs. Remove the pan from the heat and wipe out the pan.

3. Line the pan with the cabbage or bok choy, arrange the meatballs in a snug single layer on top, and add broth to come within Va inch of the tops of the meatballs. Cover the pot and set over medium heat. Gently simmer until the greens are tender and the meatballs are cooked through, 20 to 30 minutes. Season to taste with white pepper and serve over rice noodles or with steamed rice.

The dish is sort of a stew but lighter: The meatballs, greens, and a little broth are all spooned over rice noodles. It’s commonly known as lion's head meatballs, because the wavy greens or noodles ringing the meatballs look like... a lion’s mane? Maybe if you squint.

In Chinese, they're called shih tzu tou, which the non-Chinese speakers among us can't help but see as shihtzu tou, so maybe they're really supposed to look like little lapdog heads. Even if they are taxonomically ambiguous, they are inarguably good eating.

 

 

Miznon's Whole Roasted Cauliflower

Miznon's Whole Roasted Cauliflower is a great way to prepare Cauliflower. If you like Cauliflower you should try it. If you are like Barbara, who hates Cauliflower you should also try it, it might change your mind. It makes for creamy side dish for dinner.

Miznon's Whole Roasted Cauliflower

Food & Wine

 

With only three ingredients, this exquisite, world-renowned cauliflower dish is deceptively simple.

It's a timeless recipe to make again and again.

 

Active Time: 20 mins

Total Time: 1 hr 50 mins

Yield: 2 servings

 

INGREDIENTS

1       (1 1/2- to 2-pound) head cauliflower with leaves

2       gallons water

7       tablespoons sel gris, divided

3       tablespoons best-quality extra-virgin olive oil, divided

 

DIRECTIONS

 

1.              Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high heat. Stir in 6 1/2 tablespoons sel gris until dissolved.

2.              Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance, 12 to 13 minutes. Using a spider, gently lift cauliflower from water and let drain in spider, allowing water to drip back into pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.

3.              Rub 1 tablespoon olive oil between your hands, then rub over cauliflower to apply a thin, even layer. (Alternatively, use a brush to spread oil evenly over cauliflower.) Sprinkle remaining 1 1/2 teaspoons sel gris over cauliflower (salt might clump in some places). Bake in preheated oven until browned, about 25 minutes. Remove from oven and carefully rub with remaining 2 tablespoons olive oil. Serve hot.

Black Cod with Miso

We made Black Cod with Miso and Japanese Rice. We first had this dish at Matsuhisa Restaurant. It is amazing that we can make it almost as well as Nobu.  The trick is to have great ingredients (what else is new). McCall’s Meat and Fish had a fantastic White Miso which we used. Of course we purchased the Black Cod from them. You can find the recipe on our blog of May 12, 2012. Click the date to get the recipe.

Classic Panzanella Salad

A Panzanella Salad is one of my all-time favorites. It requires excellent Croutons, and Tomatoes picked at the height of their goodness. When it all comes together it makes for a perfect salad. This one was magical. We were very pleased.

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Serious Eats

Dried bread and salted ripe tomatoes make this the best bread salad of the summer.

Ingredients
2 ½ pounds mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8 g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
¾ pound (340 g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
10 tablespoons (150 ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
½ teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
½ cup (1/2 ounce) packed basil leaves, roughly chopped

DIRECTIONS

1. Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.

2. Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

3. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.

4. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.

Fall Weeknight Pasta

Fall Weeknight Pasta is a hearty Pasta for a fall night. It makes use of the squash that is only available for a short period. It is a very seasonal and delicious Pasta. Next year we will probably make it again.

Fall Weeknight Pasta
Food52

Let's not beat around the pumpkin patch: It's fall. I have this obnoxious orange-yellow-beige-brown-green knitted, striped sweater I bring out whenever the weather even tries to be brisk. Here's how it goes down:

Weather: I think I'm going to be brisk today.

Me: Go ahead, Weather! I'm ready for your games (already wearing the sweater).

I wear this sweater so often but don't really know how to wash it without shrinking it, so it's probably pretty dirty right now. Oh, look! I'm wearing it again.

It's the kind of sweater you'd want to go to work in, the kind you'd want to go on a date in, the kind you'd wear to Hobby Lobby, to Bed Bath & Beyond, and even to bed. Sure, I sleep in it; it's so soft and good to me, why wouldn't I?

On busy nights when all I want to do is wear my favorite sweater and carbo-load in front of the television with my 40-pound rescue pup in my lap, it helps to have a supper I can throw together without a second thought. Pasta is a good place to start (duh, it cooks fast). And the sheet pan method, where everything cooks at once in the same vessel, in the oven (out of sight, out of mind), means even the clumsiest cooks can manage.

Inspired by Amanda Hesser's Summer Weekend Pasta, I wanted to come up with a weeknight version for my favorite season. An ode to fall (as well to its briskness and efficiency), this easy dinner starts with a sheet pan of my favorite things to eat—guanciale (Italian cured pork jowl, the O.G. in authentic carbonara); sweet, caramelized butternut squash; and dark, iron-heavy Tuscan kale—which all get tossed into cooked orecchiette and grated over with salty Pecorino.

This pasta makes enough for two servings (and if you look at the finished dish closely enough, you'll notice that it has the same colors as my sweater). If there are two of you, then good for you! But if you're like me, happily alone, then pack half of it for lunch. "Tonight Lucullus is dining with Lucullus."

A note on guanciale: I love the fatty gaminess that crisped-up guanciale lends, but if you can't find the cheeky meat in your grocery store, then pancetta and bacon are perfectly delicious substitutes.

INGREDIENTS

1 tablespoon olive oil

4 ounce guanciale (or thick-cut bacon, if you can't find guanciale), cut into 1/2-inch dice

8 ounce butternut squash, cut into 1/2-inch dice

1 bunch Tuscan kale, cut into 1-inch pieces

½ pound orecchiette

Freshly grated Pecorino Romano, to taste

Salt and pepper, to taste

DIRECTIONS

1. While the oven is preheating at 400°F, cut up the guanciale and butternut squash. Toss them onto a sheet pan, drizzle with the olive oil, shmoosh them around a little, and roast for 30 minutes. At this point, take the sheet pan out, stir in the kale, and place back into the oven to roast for another 10 minutes.

2. Meanwhile, bring a pot of generously salted water to a boil and cook the orecchiette according to the box’s instructions, usually 9 to 11 minutes or al dente. Drain and add back to the pot. Tip the contents of the sheet pan into the pasta pot and toss with the Pecorino Romano. Salt and pepper to taste.

One-Pot Whole Roasted Chicken and Rice

Every once in a while, a recipe comes along that immediately earns a spot in the permanent rotation. This One-Pot Whole Roasted Chicken and Rice isn’t just good—it’s one of the best Rice dishes we’ve ever made at home. And yes, that’s a bold statement, but it absolutely earns it

The magic is simple: as the chicken roasts, its seasoned juices seep down into the rice below, transforming those grains into something rich, savory, and almost silky. The flavor is so deep and satisfying that it instantly reminded us of the chicken and rice at Majordomo—comfort food with real personality.

What makes this dish even better? It’s truly one-pot. You season the chicken, scatter the rice and aromatics, slide everything into the oven, and let heat and time do the rest. No fuss. No juggling pans. Just a beautifully bronzed bird perched on top of perfectly cooked, unbelievably flavorful rice.

It’s hearty, cozy, and exactly the kind of meal you want on a chilly winter night. We’ll be making this again—and again—all season long.

One-Pot Whole Roasted Chicken and Rice
(Modified by Cathy)
New York Times

Cooking a whole chicken with rice in the oven makes for a fun and cozy meal that is also fantastic for entertaining. You need an oven-safe pot that is large enough to accommodate the chicken – a 6-quart Dutch oven works well, for instance. The rice cooks in the same pot as it soaks up a turmeric- and saffron- stained broth. Just make sure that the rice grains are fully immersed in the liquid. This is not a dish where the chicken skin is meant to be crispy, but do take care not to pour the water on top of the chicken when adding it; drizzle in the water from the sides of the pot instead. Serve with a tangy arugula salad or a side of fresh herbs, like mint and basil.

INGREDIENTS
Yield:6 servings

Small pinch saffron threads (optional)

Pinch granulated sugar (optional)

1 whole (4- to 5-pound) chicken, trimmed of excess fat

21/2 Cups Chicken Stock

Kosher salt (such as Diamond Crystal) and black pepper

¼ cup extra-virgin olive oil

1 large yellow onion, finely chopped

2 large garlic cloves, chopped

1½ teaspoons ground turmeric

1½ cups white basmati rice, rinsed and drained

2 tablespoons lemon juice

Thyme and Rosemary Sprigs

4 Carrots small chop

1 bag frozen Peas

Green herbs, such as parsley or cilantro, as garnish (optional) 

PREPARATION

1. Heat oven to 375 degrees. If using the saffron, bring 2 tablespoons of water to a boil and let stand for 2 minutes to allow the temperature to drop slightly as you grind the saffron. Using a mortar and pestle, grind the saffron with the sugar to a fine powder (you should have a scant ¼ teaspoon), then add the hot water, gently stir, cover and let steep until ready to use. This is the saffron water.

2. Pat the chicken dry with paper towels and season it generously all over (inside the cavity as well) with 5 to 7 teaspoons of salt, depending on the weight of your bird, and about 2 teaspoons pepper. If your chicken is smaller, adjust seasoning accordingly. (This can be done up to 24 hours in advance and the chicken kept in the refrigerator, uncovered. Take the chicken out of the refrigerator 30 minutes before cooking.) Shove the Rosemary and Thyme in Chicken Cavity.

3. Sprinkle the remaining 1 teaspoon of turmeric all over the chicken. In the same pot, heat 3 tablespoons of oil over medium-high, and carefully place the chicken breast side down in the pot. Cook the chicken on the stovetop until the breast side is golden, about 5 minutes. If the heat is too strong, reduce to medium. You’re not completely browning the skin, just getting some color on it. Very carefully, with the help of tongs and a wooden spoon, or using your hands, turn the chicken over and cook the back side until golden, another 5 minutes. Remove chicken from pot.

4. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Reduce heat to medium-low, sprinkle the onion with a little salt, add the garlic and cook until softened, 1 to 2 minutes. Add ½ teaspoon of turmeric and stir until fragrant, about 30 seconds. Turn the heat off and transfer the onion mixture to a small bowl. Don’t wash the pot.

5. Add chicken breast side down and scatter the onion mixture around the chicken, avoiding the top of the chicken, and pour 2½ cups chicken stock around the sides of the pot. (Do not pour the water over the chicken.) Bring to a quick boil, cover and place in the oven for 30 minutes.

6. Carefully remove the pot from the oven, flip the chicken and using a spoon, add the rice evenly to the liquid around the side of the pot. If any grains end up on top of the chicken or tucked into wings, gently scoot them into the liquid, otherwise they won’t cook properly. Add carrots and peas to rice and mix. Drizzle the lemon juice and saffron water (if using) over the chicken, cover and place back in the oven for 30 minutes, until the chicken and rice are cooked through. Remove from the oven and let stand, covered, for 5 minutes before serving. Garnish with herbs, if using.

7. It’s best to carve the chicken right in the pot and serve along with the rice. But you can also gently lift the chicken out and place it on a board and carve.

Pasta With Cauliflower, Bacon and Sage

Pasta With Cauliflower, Bacon and Sage is a fantastic pasta dish. We love Cauliflower and Bacon is my favorite seasoning. We highly recommend this hearty dish. You can find the recipe on our blog of January 23, 2023. Click the date to get the recipe. Make this dish!

For dessert we had our home made Date Bars topped with Ice Cream. You can find the recipe for the Date Bars on our blog of: December 1, 2018. Click the date to get the recipe.

 

Roast Salmon with Smashed Olives

I liked Roast Salmon with Smashed Olives. Not all Olives need to be in Martinis. The salty taste of the Olives was a perfect topping for the Salmon. I would never have thought to pair the two. We will make this excellent recipe again.

Roast Salmon With Smashed Olives
New York Times

Salmon is perfect for roasting because it’s such a forgiving fish. The key is salting the fillet ahead of time, which seasons the flesh all the way through and helps it stay juicy, even if you overcook it a little. In this recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), the salmon is roasted just until cooked then is immediately doused in a floral, herby and briny mix of fresh orange juice, olive oil, roughly chopped olives and parsley, further ensuring that every bite is moist and flavorful.

INGREDIENTS
Yield:6 to 8 servings

6 tablespoons extra-virgin olive oil, divided, plus more for greasing
1 (4-pound) skin-on salmon fillet, or 2 (2-pound) salmon fillets
Kosher salt and freshly ground black pepper
2 large oranges, zested and juiced
2 (10-ounce) jars pitted Castelvetrano olives, drained, smashed and roughly chopped
½ cup finely chopped fresh parsley, plus more for garnish

PREPARATION

1. Line a rimmed sheet pan with parchment paper and grease the surface with olive oil. Pat the salmon dry with paper towels and generously season the flesh with salt and pepper. Lay the salmon skin side down on the parchment and let it dry brine in the fridge, uncovered, for at least 1 hour or up to 8 hours.

2. Heat the oven to 450 degrees. Drizzle 2 tablespoons oil over the salmon, then bake until golden brown on the edges and cooked through in the center (a thermometer inserted into the center should reach 125 degrees), 10 to 15 minutes for the 2-pound fillets or 15 to 20 minutes for a 4-pound fillet.

3. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil with the orange zest and juice and a big pinch each of salt and pepper. Stir in the olives and parsley.

4. When the salmon is done, spoon the dressing all over the surface, or transfer to a platter before spooning on the dressing. Let the salmon rest for 5 minutes before serving.

One-Pot Shrimp and Tomato Pulao

Some times the magic works and sometimes it doesn't. One-Pot Shrimp and Tomato Pulao dish was ok, but who wants just ok? We have much better Shrimp dishes using Indian flavors. Goan Shrimp is a favorite of ours. If you haven't made it try it. You can find the recipe for the Goan Shrimp on our blog of: August 9, 2008. Click the date to get the recipe.

Try both of these recipes and let us know what you think.

One-Pot Shrimp and Tomato Pulao
The New York Times

This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself.

INGREDIENTS
Yield:4 servings

1 cup basmati rice
1 pound peeled, deveined large shrimp
1 teaspoon Kashmiri red chile powder (or other mild red chile powder)
¾ teaspoon ground turmeric
¼ cup ghee or neutral cooking oil (such as vegetable or canola)
4 whole peppercorns
3 whole cloves
1 teaspoon cumin seeds
1 medium yellow, white or red onion, thinly sliced
1½ tablespoons garlic paste or freshly grated garlic
2 to 3 Thai green chiles, chopped
1½ teaspoons ground cumin
3 plum tomatoes, chopped
Sea salt and freshly ground black pepper
2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
1½ cups chicken stock or water
2 tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon)
1 tablespoon chopped cilantro, for serving

PREPARATION

1. In a bowl, cover the rice with water and set aside to soak. In a bowl, combine the shrimp, chile powder and turmeric, tossing to coat the shrimp.

2. In a Dutch oven or other heavy pot, heat ghee on medium until melted, about 30 seconds. Stir in the peppercorns, cloves and cumin seeds. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 7 to 10 minutes. Stir in the garlic and cook for 30 seconds.

3. Stir in the green chiles and cumin. Add the tomatoes, 2 teaspoons salt and 1 ½ teaspoons pepper, and stir some more. Continue cooking until the tomatoes start to become jammy and the oil separates from the tomato mixture, 5 to 10 minutes.

4. Stir in the seasoned shrimp, vinegar and Worcestershire sauce, and continue cooking for a few minutes, until the shrimp start to turn pink.

5. Drain the rice, add it to the pot and stir to coat. Stir in the stock, lemon juice and lemon slices. Turn the heat up to high. Once the liquid is boiling, reduce to a simmer. Cover and cook, undisturbed, for 15 minutes. Remove from heat and let the pulao rest, still covered, for 10 minutes.

6. Uncover and fluff the pulao with a serving spoon. Adjust seasoning to taste, and top with cilantro before serving.

Green Curry Coconut Cod

Every now and then a dish surprises you—in the best possible way. Green Curry Coconut Cod did exactly that. From the first bite, we knew this one was special. The Sauce is lush and aromatic, full of that classic Green Curry depth, yet surprisingly gentle on the Cod. You’d expect a curry this flavorful to overpower the fish, but it doesn’t. Instead, it complements it beautifully.

One thing we loved: there’s no need to skin the fish. The cod stays tender, silky, and perfectly cooked right in the sauce. Paired with a bowl of rice, it becomes the kind of comforting, cozy meal you immediately add to your “make again” list.

You can find the recipe on our blog of December 13, 2024. Click the date to get the recipe.

Chewy Date Bars

 

We don't do a lot of baking but once or twice a year we make Chewy Date Bars, they are fabulous. You should make them! You can find the recipe on our blog of: December 1, 2018. Click the date to get the recipe. They serve triple duty. They can be a dessert, they can be eaten for breakfast or they can be frozen and used whenever.

Farro With Mushroom

Farro With Mushrooms is a very hearty, earthy dish. The mushrooms have the Umami flavor that makes the dish so good. Farro is very chewy. This dish could be either a main or a side. We used it as a main.

Farro With Mushrooms

New York Times

 

Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.

 

INGREDIENTS

Yield:6 servings

 

½            ounce (½ cup, approximately) dried porcini mushrooms

1             quart chicken stock or vegetable stock

1½         cups farro

2             tablespoons extra virgin olive oil

½            cup finely chopped onion

1             pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced

Salt to taste

2             large garlic cloves, green shoots removed, minced

2             teaspoons chopped fresh rosemary

½            cup dry white wine

Freshly ground pepper to taste

1 to 2     ounces Parmesan cheese, grated (¼ to ½ cup)

¼            cup chopped fresh parsley

 

 

PREPARATION

1.            Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.

2.            Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.

3.            Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.

4.            Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

TIP

Advance preparation: You can make this several hours or even a day ahead and reheat. Add a little stock to it, and stir over medium heat to reheat.Martha Rose Shulman can be reached at martha-rose-shulman.com.