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Recipes
Roasted Salmon with Herbed Yogurt
By Jillh929
1.Preheat oven to 450 degrees
- 1/2 cup Greek yogurt (2%)
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh dill, plus sprigs for serving
- 2 tablespoons finely chopped fresh parsley
- Coarse salt and ground pepper
- 1 side of salmon (3 pounds) or 8 fillets (6 ounces each)
- Lemon wedges, for serving
Gourmet Braised Beef Brisket
By Jillh929
Every cook should have a good brisket recipe at the ready, and this one's a doozy
- 3 tablespoons canola oil
- 1 (2-pounds) piece beef brisket (preferably second-cut)
- 2 large white onions, chopped
- 4 medium carrots, cut into 1-inch pieces
- 4 celery ribs, cut into 1-inch pieces
- 6 garlic cloves
- 1/4 cup cider vinegar
- 1 cup chicken stock or reduced-sodium chicken broth
- 1 (28-ounces) can crushed tomatoes
Southwestern Corn Chowder
By Jillh929
1.In a medium saucepan, melt butter over medium heat
- 1 tablespoon butter
- 1 scallion, white and green parts separated, thinly sliced
- 1 medium carrot, halved lengthwise and thinly sliced
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- coarse salt and ground pepper
- 1 baking potato, peeled and cut into 1/2-inch pieces
- 1 package (10 ounces) frozen corn kernels
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 cup milk
Pork Carnitas
By Jillh929
1.In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1/2 cup fresh orange juice
- 1/2 cup milk
- 12 corn tortillas, warmed
- Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving
Rib Roast with Herb Crust
By Jillh929
This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a hol...
- 2 tablespoons sour cream
- 2 teaspoons prepared horseradish
- Coarse salt and ground pepper
- 1 cup fresh breadcrumbs
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
- 1 garlic clove, chopped
- 2 teaspoons vegetable oil
- 1 boneless rib-eye roast (2 1/2 pounds), room temperature
Caramel Sauce
By Jillh929
1.In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes
- 1 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, cubed
- 1/2 teaspoon coarse salt
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
30-Minute Chili
By Jillh929
1.In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high
- 1 tablespoon vegetable oil
- 3 medium onions, chopped
- 6 garlic cloves, chopped
- Coarse salt and ground pepper
- 1 can (6 ounces) tomato paste
- 3 tablespoons chili powder
- 2 tablespoons chopped canned chipotle chiles in adobo sauce
- 1/2 teaspoon ground cinnamon
- 3 pounds ground beef chuck
- 3 cans (14.5 ounces each) diced tomatoes in juice
- 1 bottle (12 ounces) mild lager beer
- 2 cans (14.5 ounces each) kidney beans, rinsed and drained
- Shredded cheddar cheese (optional)
Roasted Black Sea Bass with Tomato and Olive Salad
By Jillh929
Sandwiching meaty black sea bass fillets together with an aromatic filling of red onion and fresh oregano perfumes ...
- For salad:
- 1 garlic clove
- 1/2 teaspoon anchovy paste
- 2 tablespoons red-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 pound grape tomatoes (preferably mixed colors), halved if large
- 1/2 pound cherry tomatoes (preferably mixed colors), quartered if large
- 12 Kalamata olives, pitted and coarsely chopped
- 4 sun-dried tomatoes packed in oil, chopped
- 1 1/2 tablespoons chopped oregano
- For fish:
- 4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 medium red onion, thinly sliced
- 6 (3-to 4-inch) oregano sprigs
Cook's Illustrated Steak Tacos
By Jillh929
For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the ma...
- Herb Paste:
- 1/2 cup packed fresh cilantro leaves
- 3 medium garlic cloves , roughly chopped
- 3 medium scallions , roughly chopped (about 1/3 cup)
- 1 medium jalapeño chile , stemmed and roughly chopped (see note)
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable oil
- 1 tablespoon fresh lime juice
- Steak:
- 1 flank steak (1 1/2 to 1 3/4 pounds), trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see below)
- 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Tacos:
- 12 (6-inch) corn tortillas , warmed (see note)
- Fresh cilantro leaves
- Minced white or red onion
- Lime wedges
Tilapia Fish Tacos
By Jillh929
For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat
- Filling:
- 3 tablespoons olive oil, plus more for drizzling
- 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- Kosher salt and freshly ground black pepper
- 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
- 1 mango, peeled and flesh cut into 1/2-inch cubes
- 3 green onions, finely chopped
- 3 cups coarsely chopped baby arugula
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (from about 2 limes)
- Kosher salt
- Creme fraiche:
- 1/2 cup creme fraiche
- 1 tablespoon wasabi powder*
- 1/4 teaspoon kosher salt