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Orange Glazed Smoked Salmon

Orange Glazed Smoked Salmon What type of salmon works best for glazed smoked salmon? It is best to use fattier varieties such as Atlantic salmon or king (chinook) salmon. These types retain moisture well during smoking and can hold up to the heat and longer cooking times without drying out. Their higher fat content also absorbs the flavor of the smoke and glaze better than leaner options. Sockeye and coho salmon can also be used, but since they are leaner, you’ll need to be more careful with temperature control and cooking time. Skin-on fillets are preferred for glazed smoked salmon, … Read more

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Fish

Steak Tacos with Guacamole and Salsa Verde

Main Courses

Steak Tacos with Guacamole and Salsa Verde What cut of beef works best for these steak tacos? The ideal cuts are those that cook quickly and remain tender with a good sear. Flank steak and skirt steak are the most popular choices because they have strong beefy flavor and a relatively loose grain, which makes them easy to slice thinly against the grain after cooking. Flap steak or sirloin tips are also suitable and tend to be a bit more forgiving if overcooked slightly. If you prefer something leaner, sirloin is an option, but it should be marinated or quickly … Read more

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Beef

Gnocchi Parisienne

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Gnocchi Parisienne How is this recipe different from traditional gnocchi? Gnocchi Parisienne is a French variation of gnocchi made from pâte à choux, a cooked dough traditionally used for cream puffs and éclairs. Unlike Italian gnocchi, which are typically made with potatoes and flour, gnocchi Parisienne contains milk, butter, flour, eggs, and often cheese. The cooked choux dough is piped directly into boiling water and cooked until it floats, producing light and airy dumplings. The texture is tender and slightly crisp when sautéed, in contrast to the denser, chewier consistency of potato gnocchi. This method also eliminates the need to … Read more

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Main Courses / Pasta

Chicken Pasta Stir Fry

Main Courses

Chicken Pasta Stir Fry Can I substitute chicken breast with thighs in this chicken pasta stir fry? Yes. In fact, boneless, skinless chicken thighs are often preferred by some cooks because they remain juicier and more tender during high-heat cooking. Thigh meat also has a richer flavor that pairs well with the sweet and savory sauces commonly used in stir-fry dishes. If using thighs, trim excess fat before cutting into bite-size pieces to ensure even cooking. The cook time may need to be increased slightly to account for the higher fat content, but the end result will be a flavorful … Read more

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Chicken

Steak Pita with Crispy Potato and Creamy Mustard Sauce

Main Courses

Steak Pita with Crispy Potato and Creamy Mustard Sauce What cut of beef works best for steak pita? The best cut of beef for steak pita is one that cooks quickly, stays tender when sliced thinly, and has good marbling for flavor. Ribeye, sirloin, and entrecôte (which is similar to ribeye but leaner) are all excellent choices. These cuts offer a balance of tenderness and richness that works well with the bold flavors of the pita components like caramelized onions and crispy fries. Avoid overly lean cuts like round or chuck, which can become tough unless slow-cooked. For a perfect … Read more

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Beef

Baked Sea Bass Fillets with Chickpeas and Peppers

Main Courses

Baked Sea Bass Fillets with Chickpeas and Peppers Best way to ensure sea bass fillets stay moist while baking To keep sea bass fillets moist during baking, it’s essential to avoid overcooking and to use a sauce or moisture-retaining base. In this recipe, the fillets are baked over spiced chickpeas and topped with a cilantro-tomato sauce, which helps lock in moisture. Preheating the oven to 400°F (200°C) and baking for just 20 to 25 minutes ensures the fillets cook through without drying out. Avoid pouring liquid directly over the fish, as that can wash away seasoning. Instead, surround the fillets … Read more

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Fish

Creamy Tomato Orzo

Main Courses, Sides

Creamy Tomato Orzo Can I make this creamy tomato orzo ahead of time? Yes, but it’s best enjoyed fresh due to the starch content and creamy texture. If preparing in advance, cook the dish and let it cool completely before storing it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water, milk, or broth to loosen the sauce, as it thickens significantly when chilled. Warm it gently on the stovetop over low heat, stirring frequently to prevent sticking. Reheating too aggressively can cause the orzo to break down and lose … Read more

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Main Courses / Sides

Moroccan Lamb Tagine with Onions and Dried Apricots

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Moroccan Lamb Tagine with Onions and Dried Apricots What cut of lamb works best for this recipe? The best cuts are those suited for long, slow cooking. Lamb neck, shoulder, or shank are ideal because they contain connective tissue and marbling that break down during braising, resulting in tender, flavorful meat. These cuts benefit from the tagine’s gentle, moist heat, which allows the spices and aromatics to fully penetrate the meat. Osso buco (cross-cut lamb shanks) is also a good choice, as it includes both bone and marrow, which add richness to the dish. Avoid lean cuts like leg of … Read more

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Lamb / Slow-Cooked

Spicy Salmon Skewers with Avocado Sauce and Red Onion-Basil Salad

Main Courses

Spicy Salmon Skewers with Avocado Sauce and Red Onion-Basil Salad Best type of salmon for this salmon skewers recipe The best type of salmon to use for salmon skewers is a firm, fatty variety such as Atlantic salmon or sustainably farmed King salmon. These types hold their shape well when cut into cubes and grilled or seared, which is important for even cooking and a tender, moist interior. Wild salmon such as Sockeye can also be used, but it is leaner and may dry out more quickly. Skinless fillets are preferred, as the skin can become tough when skewered. Choose … Read more

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Fish

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