This crispy cod recipe features a thin cornstarch-coated fillet seared to a delicate crust, served in a clean, layered leek broth built with chicken stock, fish sauce, and fresh lemon. Finished with melting lemon-thyme butter, it’s a light but warming bowl ideal for early spring weeknight dinners.
Enjoy this vegetarian delight: Claire Saffitz’s Crispy Mushroom Galette from “Dessert Person.” This vegan-friendly dish features an olive oil crust layered with melty leeks and mustard, topped with garlic-rosemary mushrooms and crispy panko.
A tasty Thanksgiving turkey recipe inspired by Cantonese roast duck techniques. Marinated in a complex blend of sauces and spices, then glazed with honey and red vinegar, this turkey promises tender meat and a stunning crimson skin that will impress every guest.
This recipe elevates classic vichyssoise by roasting ingredients, adding arugula, and incorporating crème fraîche and Parmesan. The star of the dish? Homemade crispy fried shallots that are irresistibly delicious.
Ina’s Ham & Leek Empanadas are incredibly simple to prepare, using store-bought puff pastry filled with a delicious combination of ham, gruyere cheese, spinach, leek, basil, parmesan, and creme fraiche. A bake in the oven results in golden brown, super flakey parcels with so much melty goodness inside.
After discovering a bag of chickpea flour in the cupboards, I decided to make pudla (Indian chickpea crepes) topped with Melissa Clark’s Mushroom Bourguignon. Although tasty separately, the flavors didn’t complement each other well. The tender crepes were flavored with serrano pepper, cilantro, and ginger, while the bourguignon was a umami-packed, hearty delight.
Book: Go-To Dinners, page 132Rating: 5/5 How Easy Is That: Easy Store-Bought Is Fine: chicken stock Pricey Ingredients: —Hard-to-find: — Recipe on PureWow.
Book: Modern Comfort Food, page 95Episode: —Rating: 5/5 How Easy Is That: IntermediateStore-Bought Is Fine: goat cheesePricey Ingredients: —Hard-to-find: — Recipe on Foodnetwork.com