Skillet Gnocchi With Miso Butter and Asparagus
This vibrant Skillet Gnocchi with Miso Butter and Asparagus delivers a burst of spring flavor in just 10 minutes. Sweet asparagus and fresh baby greens mingle with seared gnocchi, all coated in a rich and silky miso-butter-vinegar sauce. I added a can of butter beans to add more protein.
By - Prep: 5 mins
- Cook: 10 mins
- Yields: 3 - 4 Servings
Roasted Honey Ginger Salmon
Lidey Heuck calls her honey ginger salmon "candy salmon" for its balanced sweetness, making healthy fish feel like a treat. Salmon's rich flavor pairs well with sweet-savory glazes, unlike more delicate white fish. Honey, soy sauce, and rice vinegar are briefly simmered, then fresh ginger and garlic are stirred in off-heat to preserve their vibrant flavor. This glaze bastes the salmon while cooking and serves as a spoonable sauce. It's finished with a squeeze of fresh lime juice, which adds a touch of tartness to this delicious sweet salmon recipe.
- Yields: 4 Servings
Peanut Butter Miso Cookies
Krysten Chambrot’s (NYT Cooking) unexpectedly delicious cookies arose from a fortunate substitution. When she was low on peanut butter, she added creamy white miso, which proved a surprisingly excellent alternative. Adjustments to the remaining ingredients balances the savory notes, resulting in a salty-sweet, crunchy-chewy cookie. A chill in the refrigerator softens the miso's intensity, while a coating of Demerara sugar introduces a wonderful crunch.
- Prep: 35 mins
- Cook: 25 mins
- Yields: Makes about 18 cookies
South African Chutney Chicken
South African Chutney Chicken is a popular and easy-to-make dish that combines the savory flavor of chicken with the sweet and tangy taste of chutney. It's considered a classic South African comfort food. While various types of chutney can be used (mango, peach, hot, etc.), Mrs. Ball's Chutney is often cited as the most traditional and iconic choice in South Africa.
- Prep: 10 mins
- Cook: 1 hrs 5 mins
- Yields: 6 Servings
Polish Hunter’s Stew (Bigos)
Bigos is a traditional Polish hunter's stew, known for its hearty combination of wild mushrooms and tomato-sauerkraut base. This stew is originally made with game meats like venison or wild boar, but this version uses kielbasa, which is a bit easier to obtain!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Roasted Carrots with Shallots, Mozzarella and Spicy Bread Crumbs
This vibrant sheet-pan Roasted Carrots with Shallots, Mozzarella, and Spicy Bread Crumbs recipe proves that simple can be sensational. Effortlessly prepared on a single pan, it delivers an incredible explosion of flavor. You can do the initial roasting in advance and then when you are ready to serving add the cheese, olives and spicy bread crumbs and pop it back in the oven to finish.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Giant Cabbage, Pea and Spring Onion Latka
This substantial, rösti-sized latke puts cabbage center stage and has the addition of peas and spring onions. It’s crisped up in a skillet and then baked in the oven. Serve it with sour cream and fresh dill or herb of your choice. This was a HUGE hit with my family.
- Prep: 5 mins
- Cook: 1 hrs 35 mins
- Yields: 6 - 8 Servings
Cacio e Pepe Brussels Sprouts
Cacio e Pepe Brussels Sprouts offer a twist on the classic Roman pasta dish, replacing the noodles with crispy, flavorful Brussels sprouts. Cacio e Pepe translates to "cheese and pepper" in Italian. The slight bitterness of the Brussels sprouts provides a counterpoint to the richness and saltiness of the cheese, creating a more complex and nuanced flavor profile than if you were simply eating cheese and pepper on their own.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Deviled Potatoes
With egg prices soaring, I decided to try these Deviled Potatoes. Instead of hard-boiled eggs, small potatoes were halved and baked until tender before being gently hollowed. The scooped-out potato flesh was then combined with mayonnaise, white wine vinegar, and a blend of seasonings to create a creamy filling. This mixture was carefully spooned back into the potato shells and topped with crispy chopped bacon and fresh parsley. My only regret? Not tripling the recipe. They were such a hit that they vanished in a flash.
- Prep: 5 mins
- Cook: 20 mins
- Yields: Makes 24
Lemon Artichoke Capellini with Toasted Breadcrumbs
This Lemon Artichoke Capellini with Toasted Breadcrumbs is flavor-packed. It features the perfect blend of tender pasta, artichokes, and the satisfying crunch of toasted panko. The bright lemon notes elevate every bite. It's absolutely delicious!
- Yields: 2 - 4 Servings
