Recipes

Salmon is one of my favorite fish to cook, and this aromatic rub brings supremely flavorful results. While this recipe works with whatever salmon you can get, I buy wild salmon whenever possible. I adore the saturated orange flesh and dazzling, buttery flavor. “Wild Alaskan salmon are harvested from the open ocean,

"This salad makes a very nice packed lunch for work or a picnic."

"This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor."

"A nice refreshing salad for the summer. I do not care for coleslaw but this salad is wonderful. It does not have the heavy mayo base. The dressing also works wonderfully on a tossed green salad or steamed veggies."

"What's the watermelon doing in this recipe? That's what I asked myself too, but it's an awfully good combination! I've made this several times, and it's based off of a recipe I cut out of the NY Times a while ago. Really nice for a spring or summer side dish."

"A delicious and easy to make salad, I sometimes add in a tablespoon of peanut butter to the dressing, plan ahead the dressing must refrigerate for a couple of hours in advance to blend flavors, it may be doubled if desired -- the salad may be prepared in advance but do not add in the dressing or orange segments until just before serving, prep time does not include cooking the chicken, all amounts may be adjusted to taste :)"

"Not sure about the serving size on this recipe because I have not made it yet and it does not tell you. I would guess about 4."

During busy weeks, I like to stick to simple meals, and this steamed salmon from Norway recipe is perfect for that. Steaming the salmon is a fantastic alternative to pan frying, offering a healthier option without compromising on flavor.

Shish kebabs, satay, yakitori, pinchos, souvlaki—these are the dishes that come to mind when someone mentions warm-weather foods. I crave skewers, slightly charred, dare I say burnt, and a bit sticky and sweet. They can be quickly thrown together, too. Whether it's slathering supermarket barbecue sauce on a chicken thigh pincho or dousing a pork souvlaki in bottled lemon juice, I'm all in.

"This salad is very filling and Colourful!"

I quite often switch up the fish that I use in this recipe, mostly depending on what's freshest at my fishmonger. The only rule is that it has to be a nice thick piece that won’t dry out under the grill. Having said that, if you are using thinner pieces just reduce the grilling time!

"I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight."

Corn, blackberries, and shishitos may sound like odd bedfellows, but they team up to create a summery salad you’ll want to eat with everything from salmon to pork. The trick is to get the most out of each ingredient.

"I love the "fake"-ish meat in Taco Bell tacos... I'm hoping this recipe will come close to achieving that thick, greasy, salty meat I love!"

"This recipe is from the acouplecooks.com, an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids."

This summery recipe can be tackled in parts and pieced together whenever desired. The salmon is slow-roasted—a Genius technique from Sally Schneider that works equally well hot, warm, or cold. Here, we’re serving it cold, which means you make it advance, and reap the rewards later on. The herb yogurt, paprika oil, and boiled potatoes can all be taken care of days ahead too

A hands-off method for a rich, dark gumbo roux, so you can celebrate Mardi Gras away from the stove. While I recommend following the recipe as written—and it's well worth the trouble of finding head-on shrimp and filé powder for what might be the most soul-stirring gumbo you've tasted—the most important lesson to take away here is that any gumbo is more within reach when you bake your roux. Adapted slightly from The Food Network. Serve with rice.

"From Quick Cooking Magazine. Prep time does not include marinating time. Try these tempting tacos when you're looking for a change of pace from regular tacos. A mild zing from the lime juice in the marinade for the chicken comes through after grilling. I like to serve them with salsa, cheese, lettuce and tomatoes. -Susan Scott, Asheville, North Carolina"

This soup is from Olives, Lemons & Za'atar by Rawia Bishara. From the book: "I created this soup for my son, Tarek, who loves seafood above all else. There’s nothing quite like the flavor of the very freshest fish and shellfish cooked in an herbed broth; I use as many fresh, fragrant herbs as I can get my hands on. Of course, it’s okay to substitute more of one for another, but the combination of fresh cilantro, basil, dill and oregano is ideal. It is unusual to find cumin in a seafood soup, but I find a touch subtly warms the broth. The beauty of this soup is in its versatility: you can use whatever firm fish you like. Sometimes I prepare it with root vegetables, other times, I add more chopped tomatoes to make the soup resemble a classic bouillabaisse. The recipe can be halved, if desired."

"This shrimp recipe will light up your taco night."