This March 16, 2015 photo shows seared king salmon with lemongrass porcini jus in Concord, NH. (AP Photo/Matthew Mead)

“The kings are definitely special,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park. “They’re just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate.”

This March 16, 2015 photo shows pink salmon cakes on sourdough with lemon herb aioli  in Concord, NH. (AP Photo/Matthew Mead)

“We got pinks that I sauteed,” says Anita Lo, owner and executive chef of New York’s Annisa restaurant. While she doesn’t use them in the restaurant, Lo says pink salmon do well on the grill or in the pan, and offer an environmentally friendly dinner. “I’m interested in species that not everyone uses,” she says. “It’s a little more sustainable that way.”

This March 9, 2015 photo shows gingery rhubarb compote with piloncillo and orange in Concord, N.H. (AP Photo/Matthew Mead

That hat is called piloncillo and it’s one of my favorites, not only for its deep caramel flavor, but also because as far as sugar goes, it’s as close as you can get to biting down on a stalk of sugarcane itself (a treat I’d occasionally enjoy as a child).

This March 23 2015, shows a pepper steak frittata in Concord, N.H. (AP Photo/Matthew Mead)

To make multiple variations of frittatas for the same meal, I just break it down into multiple pans. So rather than cook one large frittata as described in this recipe, I divide the recipe between a handful of small skillets, allowing me to customize each — sausage for my son, vegetables for myself, etc.

This March 9, 2015 photo shows sweet and sour cashew cauliflower in Concord, N.H. (AP Photo/Matthew Mead)

The sauce was easy. Rather than red food coloring and corn syrup, I went with a simple blend of red wine vinegar, soy sauce, hot sauce and just enough sugar to strike a pleasant sweet-savory balance. And of course there was pineapple, which adds plenty of natural sugars, too. This sauce cooks up on the stovetop in minutes.

This March 9, 2015 photo shows one step in the recipe for saag paneer with cauliflower and spinach in Concord, N.H. The South Asian dish consists of cubes of fresh cheese combined with greens in a creamy sauce. (AP Photo/Matthew Mead)

There are two basic ways to turn dairy such as milk or cream into cheese — add either rennet or an acid. For today, let’s stick with the acid method, since rennet is harder to come by, and chances are good that you already have an appropriate acid in the kitchen. The only equipment you’ll need is a pot, a thermometer, some cheesecloth and a strainer.


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