Salt And Pepper

Serves 10 1 boneless fresh salmon fillet (3 1/2 to 4 pounds) 2 tablespoons olive oil, or to taste Salt and pepper, to taste 1/2 bunch fresh thyme, parsley, or dill 1 lemon, cut into wedges (for serving) 1. Set the oven at 450 degrees. Have on hand a large rimmed baking sheet. Line the bottom with a piece of parchment paper.

Serves 4 3 tablespoons olive oil 2 cloves garlic, finely chopped 2 scallions (green and white parts), chopped 1 large russet potato, peeled and cut into ½-inch pieces 1 tablespoon chopped fresh thyme Salt and pepper 2 cups frozen corn, thawed 6 eggs 1 cup coarsely shredded mozzarella or cheddar 2 tablespoons chopped fresh parsley 1. Position an oven rack 3 inches from the broiler.

Serves 4 SALAD 1 medium cauliflower, cut into 2-inch pieces 1 tablespoon plus 1 teaspoon canola oil 1 teaspoon hot curry powder Salt and pepper, to taste 1 bone-in, skin-on chicken breast (1 pound) 1. Set the oven at 400 degrees. In a bowl, toss the cauliflower with 1 tablespoon of the oil, the curry powder, and salt. Arrange the mixture in a single layer on a rimmed baking sheet. Put the chicken in a baking dish and brush with the remaining 1 teaspoon oil, salt, and pepper.

Serves 4 Rich and creamy, this raw asparagus and avocado salad is best served in small portions. You can set aside some asparagus tips for garnish. 1 avocado, halved and pitted 1 bunch asparagus, cut into ¼-inch dice Salt and pepper, to taste 1 leek, trimmed and cut into ¼-inch dice 1 tablespoon canola oil ⅓ cup heavy cream 1 lemon, cut into wedges 1. Cut half the avocado into ¼-inch dice.

Serves 6 Leslee Barbosa makes this dish, which she first learned from TV celebrity chef Giada de Laurentiis. 1/4 cup olive oil 2 small onions, chopped 2 carrots, thinly sliced 4 celery stalks, thinly sliced 1 clove garlic, chopped Salt and pepper, to taste...

Serves 6 (with leftovers) 4 tablespoons olive oil 1 large red onion, chopped Salt and pepper, to taste 3 cloves garlic, chopped 1 pound mushrooms, chopped 2 tablespoons tomato paste 1/2 cup dry white wine ...

Serves 6 With so many places to dine al fresco in and around Boston, the question is not where to picnic, but what to tuck into the basket. In the heat, mayonnaise dressing makes everyone nervous, but potato salad is a must. This French potato salad calls for mustard instead of mayo; a vinaigrette adds a piquant touch to the potatoes, here tossed with freshly picked green beans. When the potatoes are tender, toss them quickly with red onion, white wine, and vinegar. As they cool, the potatoes absorb the zippy marinade.

Serves 4 A mandoline makes quick work of slicing the onions and fennel 1/16-inch thick. The resulting marmalade has a texture similar to sauerkraut but with an entirely different flavor. Chef Patrick Kelly serves it on grilled pork tenderloin over a warm bean salad. 1 tablespoon olive oil Grated rind and juice of 1 lemon 2 large red onions, thinly sliced 1 large fennel bulb, trimmed, cored, and thinly sliced across the grain ...

Serves 4 Lamb shanks require long, slow cooking to become fork-tender while the braising liquid turns thick and rich. Gremolata topping brightens each mouthful. The garnish of chopped lemon, parsley, and garlic is usually served with veal shanks, but welcome with lamb. 2  tablespoons olive oil  4  lamb shanks (each 3/4- to 1-pound)   Salt and pepper, to taste  1  medium onion, chopped  2  medium carrots, coarsely chopped  4  cloves garlic, finely chopped  3  sprigs fresh thyme  1  cup red wine  1 1/2  cups chicken stock  1...

Serves 4 Apples lend a hint of sweetness to a traditional roast chicken and paired with rosemary and thyme, the fruit becomes savory. Roast chicken is quintessential comfort food. It's also economical and easy. A whole chicken is less expensive than parts and if you have 15 minutes to prep the bird, you can have dinner on the table in a little over an hour. This bird cooks in a hot oven surrounded by apples, carrots, and onions tossed with fresh herbs. The chicken is intentionally large.

 LEMON CHEESE BALL Makes 1 4-inch ball 6 ounces cream cheese 8 ounces goat cheese 1½ teaspoons grated zest and 1½ tablespoons juice from 1 lemon 1½ teaspoons minced fresh thyme Salt and pepper 1 shallot, finely chopped (about ¼ cup) 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh chives ½ cup pine nuts, toasted With ingredients at room temperature, process the cheeses, lemon zest and juice, thyme, 1 teaspoon salt, and pepper to taste until smooth in a food processor.

SAUTEED ARTICHOKES, POTATOES, AND SHIITAKES Serves 4 as a side dish 2/3 cup low-sodium chicken broth ¼ cup extra-virgin olive oil 1 pound small potatoes (about the size of walnuts), halved 8 small artichokes (about 5 ounces each), leaves and stems trimmed to yellow, quartered, and chokes removed, if necessary 4 ounces fresh shiitake mushrooms, stems trimmed and caps halved (about 2 cups) Salt and pepper 1/3 cup dry white wine 2 garlic cloves, minced ¼ cup chopped fresh parsley In a large saute pan over medium-high heat, bring the broth and oil to a...

Serves 4 Steam small Yukon Gold or Yellow Finn potatoes for 10 minutes to serve with the chicken and vegetables. You can find mesh bags of golf-ball sized potatoes. 3  carrots, cut into matchsticks  1  bunch asparagus, ends snapped off, stalks cut into 2-inch lengths  4  tablespoons olive oil  4  leeks, trimmed at both ends, thinly sliced, and rinsed well  2  packages (8 or 9 ounces each) fresh or frozen shelled edamame  1  Package (10 ounces)

Serves 2 with leftovers 1  beef sirloin cap roast (about 1 3/4 pounds)   Salt and pepper, to taste  2  tablespoons canola oil  3  onions, thinly sliced  8  ounces crimini mushrooms, thinly sliced  8  red potatoes (about 2 1/2 pounds), quartered  2  tablespoons butter  1/4  cup chopped fresh parsley  1  cup red wine  2  tablespoons Worcestershire sauce  1  cup beef or chicken stock  2  tablespoons chopped fresh thyme  1. Set the oven at 250 degrees.

Serves 4 Lamb shanks require long, slow cooking to become fork-tender while the braising liquid turns thick and rich. Gremolata topping brightens each mouthful. The garnish of chopped lemon, parsley, and garlic is usually served with veal shanks, but welcome with lamb. 2  tablespoons olive oil  4  lamb shanks (each 3/4- to 1-pound)   Salt and pepper, to taste  1  medium onion, chopped  2  medium carrots, coarsely chopped  4  cloves garlic, finely chopped  3  sprigs fresh thyme  1  cup red wine  1 1/2  cups chicken stock  1...

Serves 4 2   cups chopped cooked potatoes   1   cup chopped cooked onions   4   cups chopped cooked turkey   ½   cup turkey gravy, or more if necessary   2   tablespoons butter   2   sprigs fresh sage, leaves removed from stems   4   eggs     Salt and pepper, to taste   1. On a cutting board, mash...

 LEMON CHEESE BALL Makes 1 4-inch ball 6 ounces cream cheese 8 ounces goat cheese 1½ teaspoons grated zest and 1½ tablespoons juice from 1 lemon 1½ teaspoons minced fresh thyme Salt and pepper 1 shallot, finely chopped (about ¼ cup) 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh chives ½ cup pine nuts, toasted With ingredients at room temperature, process the cheeses, lemon zest and juice, thyme, 1 teaspoon salt, and pepper to taste until smooth in a food processor.

Serves 4 Romano beans, if you don't already know them, are meatier than green beans, and a favorite among Italian cooks. As such, they're also known as Italian green beans, Italian string beans, Italian flat beans, and pole beans. They're flat and broad (about 1 inch wide), tender, and sweet. They're available through the end of September. To prepare the beans, trim them and cut them on a diagonal into bite-size pieces, then simmer them in boiling water to serve as a side dish.

(For ham, ham and corn chowder) 1 boneless Daisy or nugget ham (about 3 pounds) 1 stick butter 2 cups milk 8 ears fresh corn 3 stalks celery 4 leeks Handful fresh parsley sprigs 2 large red potatoes Salt and pepper ½ cup orange marmalade ½ teaspoon dry mustard Pinch ground cinnamon 1 tablespoon canola oil 3 tablespoons flour 4 cups chicken stock