Well the votes are in, and @stylefare’s recipe for eggs, basil, and brioche was our readers’ choice for week one. Congratulations! Now it’s time to look at week two. We’ll start by picking out the ingredient you want to cook with. Voting will be open from 9:00 AM EST today to 8:59 AM EST Tuesday. Here are your options for […]
more about: seafood
Last time I posted about favorite spring foods and my personal favorite, asparagus. I mentioned one of my favorite recipes, which includes asparagus, chickpeas, maple syrup, and salmon. Since there were some requests for the recipe, here it is—it’s from this humble little cookbook I got years ago and still cook from quite often, called Simply Shrimp, Salmon, and (Fish) Steaks by Leslie Glover Pendleton. The recipes are really easy and straightforward but give you great ideas for delicious new ways to serve seafood.
Last week I made the Real Simple Roasted Salmon and Potatoes With Dill for dinner. When I’m cooking salmon at home, I always buy wild salmon—I’m worried about the mercury, PCBs, and other toxins that are found in higher levels in farmed salmon. I took home my salmon, cooked it up, and ate it. It was delicious. Juicy, fatty, and full-bodied, with a lovely pink color. It was, I realized later, almost certainly not “wild” salmon.