Snacks & Appetizers
Dinner
Dinner
Desserts
Dinner
Side Dishes
Lunch
Snacks & Appetizers
Snacks & Appetizers
Dinner
DinnerPan-searing salmon refers to cooking salmon fillets with the skin left on in a hot pan․ I pan-sear salmon when I prefer not to marinate the salmon but want crisp skin and flaky meat․ Applying pressure to the fillets during the first few seconds of pan-searing helps ensure that all the skin is in contact with the pan and easy to peel off․ Applying pressure at the start of cooking is important․
Snacks & AppetizersSteaming pre-soaked sticky rice until translucent helps keep mango sticky rice rolls from falling apart․ I combine the prepared coconut filling with steaming rice and let the combined mixture sit‚ covered‚ until translucent and well flavored with coconut․
DinnerSearing chicken skin side down over medium-high heat before adding the glaze helps create grill marks and avoids scorching sugars in the glaze․ I add reserved piri piri sauce at the end to make the cooked chicken reddish orange and serve it with grilled lemons․
DessertsZesting lemon peel into the sugar before mixing in other ingredients adds lemon flavor to the cookies beyond that provided by the lemon peel pieces․ Pieces of lemon peel can be seen in the finished cookies․ Beating the butter makes the cookies light․ Coating the tops with coarse sugar helps form a cracked crust․ The insides of the cookies are soft․
DinnerBrowning kielbasa in the soup pot before adding it to the soup provides added fat from the kielbasa․ Onions and carrots are sautéed in fat from the kielbasa, and other liquids are added later․ I enjoy making kielbasa potato soup because it contains a creamy broth with potato and kielbasa pieces that have a smoky flavor․ I also enjoy this dish when serving it with fresh dill․
Side DishesI offer pineapple cucumber salad as a side at cookouts and other informal gatherings when I want a cold salad option․ Ingredients include cucumber and pineapple chunks mixed with a lime dressing and red onion and cilantro; jalapeño peppers can be added for a spicy kick․ Cucumber adds a contrast to the sweetness of pineapple․
LunchI make this Hawaiian chicken bowl when I want dinner laid out in one bowl, with hot glazed chicken and cool produce in separate sections (I like the pineapple cold). Dark char marks and a glossy dark amber teriyaki coating bring the savory side, while fresh pineapple stays crisp against steamed jasmine rice.
Snacks & AppetizersChilling the filled dates first keeps the peanut butter from loosening when the chocolate goes on, and I make these date Snickers as a no-bake candy-style treat with caramel-like dates, roasted peanut crunch, dark chocolate, and a pinch of salt on top (I like that little salt).
Snacks & AppetizersCooking the peppers at high heat softens them while the Panko browns on top, and the filling turns creamy without going watery. I make these jalapeño poppers for a bacon-filled appetizer with real heat, though you can scrape out every bit of membrane for a milder tray.
DinnerSearing the chicken before it goes in the oven gives it a deep brown crust, and a quick zucchini sauté leaves the rounds semi-translucent at the edges without cooking them through. I make this chicken zucchini bake for bubbling mozzarella and whole cherry tomatoes in one ceramic dish (I like their tops left exposed).
DinnerBlanching the broccoli for 1 to 2 minutes, then cooling it in ice water, stops it cooking before the bake and limits the water it releases into the sauce. I use that short step for broccoli that stays crisp-tender beside chicken in this creamy Alfredo bake.
LunchTurkey Dijon Melt is a hot sandwich for lunch or a quick dinner, with deli turkey, Gruyère, Provolone, and a smooth Dijon spread tucked into thick-sliced sourdough. I make it in a skillet when I want warm bread and cheese that pulls apart while it’s still hot.
DinnerSearing the stuffed chicken first browns the outside before the high-heat bake finishes the center, while a short rest helps the juices settle. This spinach stuffed chicken breast has a creamy garlic-spinach filling, juicy Roma tomato slices, and a melted mozzarella topping.
DinnerLow, covered heat slowly softens the marbled beef roast while its juices mingle with onion and broth, creating tender pot roast and rich savory drippings. This slow cooker beef roast is seasoned with kosher salt, pepper, garlic salt, and thyme, then rested before serving for a juicy, sliceable finish.
DessertsDubai chocolate pistachio cake is a loaf cake for slicing at a dessert table or taking to a friend's house. I bake a dark chocolate sponge around a thick pistachio and kataifi center, then finish it with chocolate glaze and chopped pistachios. The filling crunches when freshly assembled.
Snacks & AppetizersSoftened block cream cheese beats smooth before the sugar goes in, and a long chill firms the filling so it rolls without sticking to your hands. These no-bake cheesecake balls have a creamy center under caramel and a pretzel coating, finished with salt for a dessert platter after the final chill.
DinnerBeginning at 400°F sets the chicken skin into a browned outer layer, then lowering the oven heat lets the bone-in pieces finish more gently. This oven-baked chicken uses smoked paprika, garlic, and herbs for savory flavor with golden skin and juicy meat.
Side DishesI make this gluten-free focaccia with dinner, and it bakes with a deep golden-brown top, rosemary, flaky sea salt, and olive oil settled into the dimples, while the pale center stays soft and airy with large, uneven holes after cooling (the dimples hold plenty of oil).
DinnerHigh heat gets dark marks on dry jumbo shrimp before the centers turn rubbery, and honey goes on near the end, and it sets into a thick amber coat without burning. I make these skewers when I want sweet shrimp with cracked pepper heat and a firm snap on the plate.
Sauces & DipsSeafood boil sauce comes together on the stove with a short run of chopping and one wide saucepan. It keeps the cooking contained on a busy night. I make it for a seafood dinner when I want a deep red-orange butter dip with garlic bits, softened onion, and a grainy Cajun coating.
DinnerBrowning the floured beef in batches creates a dark crust, while scraping those browned bits into the broth builds the stew’s savory sauce. This homemade beef stew braises chuck roast with Yukon Gold potatoes and carrots until the meat is tender and the vegetables are soft.
DinnerCooking the shrimp briefly in a hot skillet keeps it pink and tender before it returns to the sauce, rather than letting it toughen in the cream. This one-pan shrimp and creamed corn combines sweet corn with chili powder, smoked paprika, lime, and a creamy melted-feta sauce.
Snacks & AppetizersChoose full-size hot dogs in the variety you enjoy, looking for straight, sturdy links that hold crescent-roll bandages neatly and leave clear gaps for mummy faces. These Mummy Hot Dogs are a Halloween appetizer with savory hot dogs, golden crisp pastry, and optional ketchup-and-mustard spiderweb sauce for dipping.
DinnerRoasting the sweet potatoes in a single layer browns their edges while keeping the centers tender, and searing the beef before seasoning concentrates its savory flavor. This ground beef taco bowl layers crisp-edged potatoes, juicy taco beef, creamy avocado, and a sweet-spicy hot honey finish.
2Dinner
