Whip up a batch of these to enjoy on the weekend, then stick the extras in zip-close plastic freezer bag for a quick snack that thaws in minutes on the countertop. They also happen to make a great breakfast-in-bed treat for the moms in your life on Mother’s Day.
We took beets and incorporated them into a delicious, moist and surprisingly rich chocolate cake. To up its lovability even more (because hey, your mom loves you) we added sweet-tart raspberries and serve the whole thing with a luscious buttermilk cream.
And if you think about what mayonnaise, salt, pepper and lemon juice does to chicken salad, it all makes good sense! My version is similar to an old fashioned coleslaw dressing, but with less sugar.
The formula is simple: 4 cups of fresh green herbs plus 1/3 cup of nuts or seeds plus 1/2 cup olive oil or broth (or a combination) plus 1/4 cup hard Italian cheese. Blend until chunky or creamy. Done.
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.