Trout is a popular firm-fleshed fish that can vary widely in size and appearance. Smaller trout are generally considered to be the most flavorful. When buying fish, look for fish that is firm, with moist flesh and shiny skin that has no white, dark, or dry spots. The fillets should be tightly wrapped in plastic.
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss in a few pantry staples, and shake the container. You'll have enough to coat two chicken breasts or one pork tenderloin.
Like a little black dress, new potatoes are always appropriate and can serve their purpose quietly or stylishly. When tossed with the same aromatic herb rub as a roast and added to the pan alongside it, the tender little tubers turn into a sweeter, nuttier echo of the entree. Meanwhile, the crisper the potatoes get on the outside, the creamier they become within.
Pumpkin and spices, sage and browned
butter: Fall's classic flavor combinations
come together beautifully in these little
loaves. The browned butter lends a rich
nuttiness to the breads, which strike a
perfect sweet-and-savory balance.
Thanksgiving gravy is traditionally made from roast-turkey drippings. Martha's friend Sara Foster of Foster's Market in Durham, North Carolina, uses this recipe when barbecuing a turkey because there are no drippings. This gravy is also excellent served over Perfect Mashed Potatoes.