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Explore 5204 recipes, 117 articles, 100 galleries, 1021 videos, and more

Tea-Poached Salmon

Other Ideas:
Salmon fillets, Tea
Ingredients
  • 1 English cucumber, halved lengthwise, seeded and chopped
  • Coarse salt and freshly ground pepper, to taste
  • 4 salmon fillets (4 ounces each), skinned, preferably wild
  • 1/2 ounce loose tea, preferably Red Moon
  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 12 brussels sprouts, trimmed and thinly sliced crosswise
  • 1 tablespoon sherry-wine vinegar
  • Kaffir Lime Sauce
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Rick's Seared Fish in Escabeche

Other Ideas:
Halibut, Red snapper, Spanish
Ingredients
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
  • 1 large white onion, sliced 1/4 inch thick
  • 3 medium carrots, cut into 1/4-inch dice
  • 6 medium cloves garlic, quartered
  • 3 whole cloves
  • 1/4 teaspoon freshly ground pepper
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water)
  • 1/4 cup apple-cider vinegar
  • 3 dried bay leaves
  • Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
  • 1 two-inch piece cinnamon stick, preferably Mexican canela
  • Coarse salt
  • 3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
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Salmon and Leeks Baked in Parchment

Other Ideas:
Leeks, Salmon fillets
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Scallops with Leeks in Champagne Sauce

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Roasted Sea Scallops

Other Ideas:
Sea scallops
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Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

Ingredients
  • 1/2 cup red-wine vinegar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 head garlic, peeled and pureed
  • Coarse salt and freshly ground pepper, to taste
  • 3 bay leaves
  • 1 cup pitted kalamata olives, halved
  • 5 pounds boneless skinless chicken breast, halved crosswise
  • 3/4 cup light-brown sugar
  • 1 cup red wine
  • 8 shallots, chopped
  • 1 tablespoon margarine
  • 1 cup oil-packed sun-dried tomatoes, halved
  • 1 (16-ounce) can artichoke hearts, drained
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Soy-Glazed Beef and Green Beans

Time:30 mins
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Fresh Tuna Nicoise Salad

Ingredients
  • 1 tablespoon olive oil, plus more for the grill
  • 3 eight-ounce tuna steaks (1/2 inch thick)
  • Salt and freshly ground black pepper
  • 24 ripe cherry tomatoes, quartered
  • 7 scallions, trimmed and cut into 1/2-inch lengths
  • 6 cups watercress leaves, torn in pieces
  • 3 teaspoons capers
  • 1/2 cup nicoise olives, pitted
  • 3 anchovy fillets, rinsed, dried, and minced
  • 1/4 cup plus 2 tablespoons Nicoise Vinaigrette
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Le Marche Lasagna

Ingredients
  • 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces)
  • 1 bay leaf, preferably fresh
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter
  • 9 ounces prosciutto, cut into 1/4-inch pieces
  • 4 1/2 cups very finely chopped onions
  • 1 1/2 cups very finely chopped celery
  • 1 1/2 cups very finely chopped carrots
  • 1 tablespoon plus 1 1/2 teaspoons tomato paste
  • 1/4 cup extra-virgin olive oil
  • 3 3/4 pounds boneless pork shoulder, trimmed and cut into 1/4-inch pieces
  • 6 cups dry Marsala wine
  • 6 cups Fabio Trabocchi's Chicken Stock
  • 4 whole cloves
  • Coarse salt and freshly ground black pepper
  • 7 1/2 cups finely chopped white mushrooms
  • 4 cups freshly grated Parmigiano-Reggiano cheese, plus more for topping
  • 4 pounds Homemade Lasagna Noodles, cooked
  • Bechamel Sauce
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Open-Faced Cheeseburgers with Mushrooms and Onions

Time:25 mins
Ingredients
  • 2 tablespoons olive oil
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • Coarse salt and ground pepper
  • 1 medium red onion, halved and thinly sliced
  • 1 teaspoon red-wine vinegar
  • 1 pound ground beef chuck
  • 1 plum tomato, cored and cut lengthwise into 4 slices
  • 2 ounces fontina cheese, cut into 4 slices
  • 4 slices sourdough bread (1 inch thick), toasted
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