The ability to cook an entire meal on a single rimmed sheet pan — an act that leaves you with nothing but that one pan to clean when dinner’s over — to me is nothing short of magic.
“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.”
“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.”
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).
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.
So let’s walk through the basics of vinaigrettes.
A few years ago, I remembered that salad, how refreshing and crunchy it was while being just rich and salty enough to be satisfying.
So with spring here — and spinach being more abundant than ever — I decided to recreate that spinach salad, with some updates and tweaks to improve the nutrient profile.
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.
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.