"This is a loosely mediterranian inspired spaghetti salad. It is packed with flavour and just a little different due to the use of spaghetti instead of penne pasta. If you like feel free to add in other veggies of your choice (celery, carrot, bell pepper, broccoli, olives). It can be gluten-free if you ensure that your pasta is gluten-free (corn, rice, quinoa, millet, soy) and your pesto sauce also. I hope youll enjoy this salad as much as we do! :)"
I learned to fully appreciate butter in culinary school. I obviously already knew that butter was rich and flavorful, and a great way to add a layer of luxury to any dish. But it wasn’t until culinary school that I realized the true importance of butter.
This dish brings together three of my favorite ingredients: chorizo, confit rock shrimp, and stewed beans. The flavors are deeply savory and warm. This dish is perfect for the cold weather.
Furikake, the savory Japanese seasonings for sprinkling on rice, merits an entire section even in Manhattan’s tinyest Japanese markets. And if you’ve had it, you understand why: It enlivens a plain bowl of rice—add some mayo[link to Japanese Mayo recipe] and a fried egg and you can call it a meal (I relied heavily on furikake when I lived in a dorm room with just a rice cooker for making dinner). Furikake taste good on almost any savory food you can imagine; you’ll find yourself shaking it onto salad, popcorn, and soup.
"This is a quick one skillet recipe for chicken marsala. Can be served over hot cooked pasta and you have an easy meal for a weeknight when you have little time to prepare a great meal."
The difference between bouillabaisse and any other fish soup lies in the combination of flavors beyond the seafood stock. A hint of saffron, an accent of zested orange, and a few sliced fennel bulbs and fronds bring out an essence from the seafood that would otherwise remain hidden. While they might seem simple, omit any one of these ingredients and the depth of flavor in your bouillabaisse will lose the complexity that earned it such a vibrant reputation.
Whether you don’t eat red meat or are simply looking to mix up your burger game, these juicy, flavor-packed salmon burgers are a great alternative to the typical beef variety.
"Very nice salmon patties (my own). The list of ingredients are mostly seasonings you will have at hand. Canned salmon and tuna can be quite bland unless well seasoned. Do use a tangy mayonnaise and not low-fat!"
This sheet-pan baked salmon dish from food content creator and recipe developer Rosalynn Daniels is what weeknight dinner dreams are made of. Ready to eat in under 30 minutes, it calls for just a handful of ingredients, yet brings so much flavor to the table.
This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you. - TasteFood
"If you are like me you forget to take out the chicken the night before you want to cook it, this is a great and easy way to cook frozen chicken breast. I have used left over pasta sauce topped with cheese and BBQ sauce with honey and brown sugar added in. Use any sauce you have. The measurements are up to you, I had to put something. You need enough sauce to cover the chicken."
I'm either incredibly lazy or just addicted to my laptop. Once I get settled in at the food52 office, I have a hard time breaking from my daily three-part fix -- Twitter, Chartbeat, and my in-box -- to walk more than 5 blocks for lunch. Which is reason 397 why I love our new office. We're close to Taralucci e Vino, Eataly, and a great Korean soup place, and we're just a few steps from 'wichcraft, Tom Colicchio's sandwich chain, where I've tasted nearly everything on the menu. One item that I like to have as a warm-up to the peanut butter creamwich is the shrimp-and-chorizo sandwich with aioli.
A perfect appetizer for a warm summer night. Do all the prep ahead, then dazzle guests with a smooth and creamy vegetable-based soup accompanied by a zesty shrimp for dipping -- or just to gobble up!
I've recently started using Agave nectar, a natural sweetener made from the agave plant that has many healthy properties. This dish is my version of one of my favorite restaurant dishes- miso-glazed black cod made famous by chef Nobu Matsuhisa at his restaurant Nobu.
