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Food52Salmon is a fish that never really enticed me; it was always boring and seemed to be lacking that extra something to make it more appealing. Lately, fish has been strewn through every magazine and cookbook because the possibilities are endless and it creates a fast, healthy meal. There are so many ways to prepare fish and its so versatile that I figured I might as well give salmon a shot again. The Italian cooking bible, Silverspoon, was my first guide to cooking fish. I remember making a fish fumet for halibut and loved how the broth brought both flavor and moisture to the fish. That memory came to me when I began to see recipes for poaching fish in olive oil. The reviews raved about the silky texture and the juicy meat, so I figured I give it a try. To start out, I figured that I would need a broth; something to finish the salmon off in and also a liquid to braise the broccoli in. After looking through various cookbooks, I came across a mushroom jus in Modernist Cuisine. Why not! Poaching the salmon in the olive oil created the silkiest mouth feel while the it stayed perfectly moist and tender. Finishing it in the mushroom jus helped to add a nice browned surface with a lot of added flavor. To brighten the dish up, I created a pea shout coulis that rounded out the flavor of the mushroom. Together, the dish shed new light on an old classic for me.Food52My New Mexican grandmother and my mother both made versions of this chile when I was growing up. Despite the long ingredient list, it is truly a chile that can be put together in a hurry -- there are no spices to grind, no chiles to soak or pulverize, no tomatoes to add. Many of the ingredients (other than perhaps the red chile powder) can easily be found at any supermarket. I have tried to stay close to the recipe's roots but I have adapted it for more modern tastes. I roast the bell peppers rather than sauteing them with the onions to bring out their smoky, sweet flavor. I use ground bison rather ground beef for a slightly more gamey flavor. I cook my own beans because the broth that they cook in is a wonderful addition to the chile. Time-harried cooks can use canned beans and add beef or chicken broth instead. The main flavoring ingredient is pure New Mexican red chile powder (NOT the chili spice). It comes in medium-hot and mild versions. I like to mix the two. To enhance the flavor of the chile powder, I toast it in a dry skillet and add a small amount of ancho chile powder for sweetness. This chile can be served as is -- as a stew or a thick soup or even a burrito filling. It is warming and comforting on a cold, winter evening. But I wanted to elevate this chile to party fare, so I went in a fusion direction, and I have to say that I was both surprised and pleased with the results. I created a southwestern-inspired "pesto" to serve as an accompaniment to the chile. This is not your typical pesto -- it has a thick, chunky texture and there is no cheese added to it. But it has a lovely nutty flavor (all those pumpkin seeds). It also gets a little sharpness from the raw garlic, a fresh hint of citrus from the lime zest, and a generous amount of cilantro adds a herby, vibrant note. These flavors really compliment the earthy., rustic red chile. I like to serve this chile on little bites of crisp tostadas, with a tiny spoonful of pesto on top. Some chopped tomato, avocado and grated cheese are also nice additions. And don't forget some minced pickled jalapeno. They add a jolt of heat for those of us who like our chile spicy.EpicuriousAppalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.EpicuriousAppalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.YummlyDiscover a tasty recipe for Steakhouse Potato Salad! Watch our video to see how red potatoes, ranch dressing and more come together in our savory Steakhouse Potato Salad. There's no need to go out to eat when you can stay in with this delicious recipe.YummlyLooking for a unique roast to wow your Easter guests? This recipe for roast beef with herb crust is a traditional set of flavors put together in a deliciously heary way. Seasoned with oregano, thyme, and parsley, it is bursting with herbs that greatly compliment this cut of meat. The herb crust applied over a base coat of traditional whole grain mustard, allowing the herbs to stay moist and release their flavors while combining with the mustard to hydrate the roast beef throughout the cooking process. The overall preparation of this main course is a little over an hour, and that includes thawing, prepping, roasting, and cooling. The tasty outcome is almost too good to be true. Try this with your friends and see if they don't swoon over your cooking skills.YummlyThese pillowy, soft sugar cookies topped with a swirl of buttercream frosting and colorful sprinkles are just like the ones from the grocery store bakery but made even better in your own kitchen. With hints of vanilla and almond and a buttery finish, they deliver just the right amount of sugar to satisfy any sweet tooth. A generous spoonful of buttercream frosting is spread over each and, of course, don't forget those sprinkles! Serve them with a tall glass of cold milk or a warm mug of hot chocolate. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas). ## Perfect For Any Occasion While this is the perfect sugar cookie recipe for your holiday cookie swap or for Santa's snack on Christmas Eve, they can be customized for any special occasion. The best part about these cookies is you can frost them or cut them into shapes for any celebration. They're perfect for Easter, Valentine's Day, Halloween, and bridal or baby showers. The frosted possibilities are endless! ## Baking Tips _Start with slightly chilled butter._ If your butter is too soft, you'll have to refrigerate the dough for longer. It will only take a few seconds to soften it in the mixer. _Weigh your dry ingredients._ If you have a scale, now's a good time to use it. Weighing flour is more accurate than using measuring cups because there may be more or less air than you need taking up space in measuring cups. If you use too much flour in the dough, your cookies may end up too dry or crispy, when they should come out soft. If you can sift your flour, even better! _Don't overmix the cookie dough._ When you stir the flour mixture into the wet ingredients, bring them together until just combined. You should still see some flour in your mixing bowl. Overmixing adds aeration which means your cookies will rise and then fall. _Make a thick dough._ Make sure that your dough is thick when you roll it out. These cookies should be puffy. If the dough is too thin, they may burn. _Watch the baking time._ Be sure to watch your cookies in the last few minutes and bake until the edges are just browned. At this point, they're done (if they start to brown on top they're overcooked). _Hold the frosting._ Allow the cookies to cool completely before frosting. Otherwise, you'll risk melting the frosting and it won't stay put on the cookie. ## Variations Want to customize your sugar cookie recipe? Try one of these fun options: _Frosting:_ Use a variety of colors or stick to a theme, depending on the occasion. _Sprinkles (an optional — but highly recommended — step)_: Is there anything more joyful than rainbow sprinkles? Maybe heart sprinkles for Valentine's Day or pumpkins for Halloween! _Shapes:_ Use a cookie cutter to create fun shapes and different sizes. _Go gluten-free:_ Feel free to swap the all-purpose flour for gluten-free flour with a 1:1 ratio to make these cookies gluten-free.Food52I wanted to share a fantastic recipe that I recently came across - the "Air Fryer Chicken Satay Recipe"! In today's health-conscious world, many of us are looking for ways to enjoy delicious meals without compromising on nutrition. This recipe is a perfect combination of scrumptious flavors and healthier cooking techniques. You can find it at the following link: https://healthyrecipes101.com/chicken/recipe/air-fryer-chicken-satay/ It provides detailed step-by-step instructions on how to prepare this mouthwatering dish. Chicken satay is a popular Asian dish, typically made by marinating chicken skewers with a flavorful sauce and grilling them. However, this recipe takes a healthier twist by using an air fryer instead of a grill or deep frying. The air fryer ensures that the chicken stays moist on the inside while achieving a crispy exterior, without the excessive use of oil. Here are a few reasons why I think you'll love this recipe: - Quick and Easy: With simple ingredients and clear instructions, you can whip up this dish in no time, perfect for busy individuals or families. - Healthier Option: Air frying reduces the amount of oil needed compared to traditional frying methods, making it a healthier alternative. - Bursting Flavors: The combination of marinated chicken, aromatic spices, and the tangy dipping sauce creates a burst of flavors that will satisfy your taste buds. - Versatile: Whether as an appetizer, main course, or even for potlucks and parties, this dish is versatile and always a crowd-pleaser. I encourage you to give this recipe a try and let me know how it turns out for you. I believe that sharing recipes and culinary experiences brings people together, and I would love to hear about your favorite recipes as well. Feel free to connect with me and share your thoughts on this recipe or any other culinary adventures. Let's inspire and support each other in our journey towards healthy and delicious eating!EpicuriousLatkes combine an ingredient and a technique that have gone together very well for centuries: potatoes and frying. This variation on a traditional crisp potato pancake is enhanced with the addition of carrots, which add a hit of earthy sweetness. For more seasonal recipes, [download the free _Gourmet Live_ app](http://live.gourmet.com/app/) and stay tuned to the [_Gourmet Live_ blog](http://live.gourmet.com/) for the latest updates.
