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Harissa-Honey Glazed Roasted Salmon
I am personally delighted to introduce this month's Secret Ingredient because I grew up on it. Harissa is Moroccan ketchup, a North African chili paste, made from spicy red chilies and garlic. Most commonly sold in tubes, like the popular...
Lemon Honey Glazed Salmon
This Lemon Honey Glazed Salmon is simplicity at its best - seasoned salmon with the most incredible lip smackingly delicious honey lemon sauce. Super quick!
Honey Garlic Salmon
Just 5 ingredients to make this incredible salmon dish with an addictive honey garlic sauce! Elegant enough for a dinner party, fast enough for mid week meals!
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The Secret Ingredient (Dijon Mustard): Moules Dijonnaise
A big steamy pot of creamy mussels soaked in two different kinds of mustard, shallots, leeks, garlic, thyme, and wine. Make sure to buy lots of baguettes to soak up this broth.
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The Secret Ingredient (Anchovy): Halibut Poached in Olive Oil with Chunky Tapenade
Anchovies are seemingly ubiquitous in world cuisine. They appear in fish sauce, in Worcestershire sauce, in remoulade, on pizza.
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The Secret Ingredient (Marmalade): Orange Peel Shrimp
Citrusy, tart, sweet, savory, spicy, crispy, and meaty. This dish couldn't be any easier or tastier. A Chinese restaurant favorite comes home with a simple jar of marmalade.
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Mustardy Salmon in a Packet with Asparagus
Delicate asparagus. Flaky salmon. Jaunty mustard. Just wrap them all up in a foil-parchment packet and bake. What comes out is perfectly steamed fish, tender asparagus, and a punchy sauce. The best part? It's ready in twelve minutes with no clean up.
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The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes
There is something about creamy saffron mussel anything that just works. Simple mussels, stewed with sweet, just-burst tomatoes, thick sweet cream, and pungent, almost-bitter saffron. I dare you not to drink the broth like soup.
Creamy Dill Sauce for Salmon or Trout
This Creamy Dill Sauce for salmon is simple to make and tastes so delicious! Delicious EASY dinner on the table in 15 minutes - and it's healthy too!
Baked Parmesan Crusted Salmon with Lemon Cream Sauce
This Baked Parmesan Crusted Salmon is a stunning centrepiece salmon for Christmas dinner yet fast enough for midweek! Served with a Lemon Cream Sauce.
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The ultimate Florida-inspired honey-mustard sauce for seafood. Perfect cold for dipping crab claws and shrimp, or hot, spooned over chargrilled salmon. Simple deliciousness.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
Honey Sriracha Roasted Brussels Sprouts
These honey sriracha roasted brussels sprouts are more savory than knock-your-pants-off spicy, for a unique side dish or great add-in for warm fall salads!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.