I’ve been doing a lot of cooking this week, and it’s been really nice. When my marriage ended a year ago, I was suddenly thrown back into cooking by myself again, and at first I was lost at sea. I had forgotten everything I’d known — the touch and the feel of cooking — that I’d had ten years earlier when I was single.
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012).
This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!
Our favorite vegetable side dish, this tender broccolini is delightfully crispy and perfectly salty—not to mention ready to eat in 15 minutes!
Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.
Sesame crusted scallops drizzled with honey soy glaze and finished with fried basil leaves. A delicious quick and easy Asian inspired recipe.
Chocolate caramels that are soft, chewy, and perfectly melt away in your mouth. Before starting to make these, get all equipment ready and ingredients measured out. This recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”
This is a collection of Indian Air fryer recipes that are vegan, vegetarian, chicken & seafood recipes. There are sides, appetizers & mains.
I truly could eat dolmades every day. This fun Greek dish can be eaten warm as an appetizer with some of the pan juices spooned on top, room temperature, and even cold straight out of the fridge. They’re delicious with freshly squeezed lemon or tzatziki sauce and are perfect for a mezze platter. I ate …
A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.
With just four store cupboard ingredients you can transform a simple fillet of cod into a mouth-watering, tender fish infused with a buttery sage jus.
Put a lovely Asian twist on baked cod with this flavorful recipe.
Recipe video above. The most amazing salmon quiche made with smoked salmon!! When cooked, it's looks just like cooked normal salmon - but with better seasoning in every bite. This fills a deep dish quiche tin 23cm / 9″ diameter, 3.5 cm / 1.5″ deep. Scale down for smaller tins and prepared pie shells - see Note 1.
This comforting cod dish from Eric Chavot is a perfect meal for a cold winter's night, pairing the firm white fish with flavoursome lentils and pancetta
This super fudgy brownie cookies are chewy and thick with that perfect paper-thin crinkle top and crisp edges- all without eggs and dairy free! You won't be able to resist!
This recipe sees strips of aubergine stuffed with a delicious mix of paneer, crispy vegetables and quinoa
Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.
I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we mig
Marinated in sweet chili sauce, soy sauce and ginger, this broiled salmon makes a super-easy weeknight dinner.
Veggie-packed burritos inspired by Greek dolmades. A great way to use gorgeous rainbow Swiss chard. This recipe is vegan and gluten-free.
This salsa is a balancing act between sweet and sour. If your strawberries are too sweet you might need more red wine vinegar. This scallop recipe is delicious.
Step-by-step method for making Salmon, spinach and crème fraîche bake yourself.
Rick Stein's Beetroot-cured Salmon makes an impressive addition to any breakfast, brunch or lunch table and is much easier than you think. Quality salmon is infused with the earthy flavour and warm colours of beetroot. Served with Rick's Cucumber & Apple Pickle, it's a delicious treat.
Christine Arel of No Gojis, No Glory shares the marinated cod recipe that got her hooked on healthful cooking.
This beetroot and gin cured salmon recipe using Hendrick's Gin adds flavours used to make the gin in the curing mixture. A recipe to delight any host!
Thai Salmon with easy homemade Thai sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever!
Step-by-step method for making Fish pie with colcannon topping yourself.
Roasted golden-brown slices of delicata squash get drizzled with a maple browned butter sauce with toasted pepitas and a sprinkling os flaky sea salt. A simple side dish full of autumn flavor!
The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and not just out of altruism, you understand. To this end, I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes. They are the work of an easy moment, requiring no more than a couple of bowls, a wooden spoon and a spot of stirring. And while I urge you to eat one — if such urging is even necessary — when it's still warm, so that it's crisp around the edges, its centre tender and shortbready and gloriously gooey with nuggets of molten chocolate, you can for a contrating kind of eating enjoyment leave the other until the next day (but no longer), when it will be slightly sandy and softly chewy. But these are big old biscuits so, if you find yourself in company — and a generous mood — you can graciously offer one of them without feeling short-changed. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Arctic Char, succulent, moist, flaky, and flavorful, topped with a seasoned breadcrumb crust, and a side of mixed greens.
Medical Medium: Potato Bruschetta - now at www.medicalmedium.com
