ROASTED SALMON WITH CRISP, HERBY SALAD AND CAPER VINAIGRETTE

This Roasted Salmon with Crisp, Herby Salad and Caper Vinaigrette has everything I look for in a dish — a ton of textural contrast in the form of buttery salmon and crunchy vegetables; bright, fresh, zippy flavors to counter the rich fish and vinaigrette; and, obviously, it’s a looker.

All components come together in the time it takes to roast a salmon fillet, about 10-12 minutes, which means the meal is totally weeknight friendly, yet special enough to serve to company.

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SLOW-ROASTED TOMATO AND BURRATA WINTER CAPRESE

We’re in the thick of it in the north east. You know you’ve reached the dead of winter when a 40-degree day feels downright balmy. But here we are, so let’s make the best of it by keeping our ovens on for hours and making this slow-roasted tomato and burrata winter caprese.

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THE LAST TURKEY MEATLOAF RECIPE YOU’LL EVER NEED (AND A BONUS RECIPE FOR MEATBALLS!)

A month or so ago, I made my favorite meatloaf recipe live on Instagram. It’s a love child of Bon Appetit’s Best Beef-and-Bacon Meatloaf and Food52’s Gluten-Free Turkey Meatloaf. I have been thinking of it since so grabbed all the requisite ingredients at the market this week. Alas, when dinnertime rolled around, I realized I didn’t have the full 80 minutes called for to make it in loaf form. (Have you ever dealt with a hungry toddler?)

So I translated the recipe into meatballs and love both versions so much, I wanted to make sure to document the recipes here.

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BROWN BUTTER STEAM-ROASTED SWEET POTATO, ARUGULA AND DATE SALAD WITH TAHINI DRIZZLE

These steam-then-roasted sweet potatoes are my latest obsession. They take less than five minutes to prep, do their thing in the oven for a little under an hour, and are equally delicious served just as-is or all dressed up as I am showing you here.

The potato cooking method itself comes from Nik Sharma in his cookbook The Flavor Equation. After halving your sweet potatoes lengthwise, you spread or dollop the flesh side with butter and seasoning, place them on a sheet pan flesh side up then seal the pan tightly with tin foil. You then stick them in the oven to steam-roast for about 25 minutes before uncovering, flipping and returning them to the oven for another 25 minutes or so. The flesh side browns and crisps and the potatoes become more concentrated in flavor. Moist and crisp? This method makes that possible.

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