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Roasted Potato Salad with Horseradish Dressing
Skip the mayonnaise and let baby potatoes roast in the oven for a twist on traditional potato salad. For this side dish, I heighten the color and natural sweetness of the potatoes before adding a horseradish dressing that’s packed with flavor. It’s not as thick as a mayonnaise-based version, and it can be mixed with the potatoes when they are warm or room temperature. Herbs and capers lend even more deliciousness before the bowl hits the table. I’ve served this dish alongside roasts and haricot verts as well as simple picnic foods. It’s a bit of a side dish chameleon that works with all types of menus. Ingredients 1 ½…
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Essential Menu for a Cinco de Mayo Feast
Mexican food and culture are irresistible to me – the warmth, the spices, the influence of the ancient. Cinco de Mayo is a day to celebrate it all. Often confused with Mexico’s Independence Day, the holiday actually commemorates the Mexican victory over the French in the Battle of Puebla and has evolved into a broader celebration of Mexican culture, particularly in the U.S. Here are my essential recipes for a Cinco de Mayo inspired feast. The Appetizer: Stuffed Jalapeño Skins No need to fry these stuffed jalapeños, since they get a crispy coating during a bake in the oven. They also have three kinds of cheese, fresh herbs, and chorizo,…
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Smoked Salmon Salad with Meyer Lemon Dressing
Full of the season’s finest, this beautiful salad tastes just as vibrant as it looks. A bed of buttery oak leaf lettuce speckled with peppery watercress provides the perfect backdrop. Next comes the richness of smoked salmon and the delicateness of very thin, crunchy slices of raw asparagus and watermelon radish. I top it off with a Meyer lemon dressing that provides a sweeter, less acidic lemon note so that all the flavors shine. Ingredients Meyer Lemon Dressing 3 tablespoons extra-virgin olive oil 3 tablespoons Meyer lemon juice ¼ teaspoon Dijon mustard Salt and cracked black pepper to taste Salad ½ pound thin asparagus 1 watermelon radish 4 ounces red…
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Baked Cod with Cherry Tomatoes and Olives
Flaky baked cod with roasted cherry tomatoes, olives, and capers is a light yet flavorful weeknight meal that takes me straight to the Mediterranean. The tomatoes are given a head start in the oven so that they have time to slow roast with olive oil, seasoning, and plenty of garlic. Once they’ve begun to soften and give up their juices, you might be tempted to just enjoy them on their own over crusty bread. Instead, add olives and capers, coat cod fillets in the sauce and bake until the fish is tender. Ingredients 1 ½ pounds cod, cut into 4 to 6 pieces 2 pints cherry and/or sweet grape tomatoes…
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Blood Orange Glazed Carrots
Blood oranges have gorgeous interior colors, with some being uniformly crimson and others resembling a tortoise shell pattern. As you squeeze the fruit needed for these blood orange glazed carrots, the juice color will give an indication of the jewel-toned side dish you’re about to whip up in the skillet. I use a combination of purple and orange carrots, sometimes even yellow and white, as they each pick up the rich shade of the glaze in a subtly different way. A rainbow-hued bunch will transform in the skillet as the glaze reduces, and as an added bonus, each color has its own health benefits. Ingredients 1 pound carrots 1 tablespoon…
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