With a little crunch from cornmeal and a savory-sweetspicy-smoky flavor, these waffles are bona fide winners. Delicious with a fried egg and chorizo on top, they’re also good as an…
Every bite of this main course salad offers an exciting mix of sweet, bright, peppery, savory flavors. For the best browning, cook the scallops in batches.
This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.
Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet potatoes, peeled and cut into 1-inch chunks.
Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully…
This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.
Here’s a quick and easy way to grill two sides of salmon—one for dinner and the other to use in three recipes too good to be called leftovers.
These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.
Kedgeree is a British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), rice, hard-cooked eggs, and curry powder. Here, leftover cedar-planked salmon stands in for the haddock.…
This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.
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