Adapted from Today Show another good recipe here: moribyan.com…
Adapted from Food Network Serves 4…
Adapted from Cooks Country –UNTESTED RECIPE– 12 ounces extra-large (21 to 25) *shrimp, peeled, deveined, and tails removed 12 ounces large *sea scallops, tendons removed, cut in half horizontally…
Adapted from ATK Pesce All’Acqua Pazza 1½ pounds haddock fillets, ¾ to 1 inch thick 1 teaspoon kosher salt, divided ¼ teaspoon pepper 2 tablespoons extra-virgin olive oil 3…
Sushi Rice Sushi rice recipe link Crab Salad (California roll filling) Place the imitation crab in a food processor with all the other ingredients. Pulse until slightly blended. Shrimp…
Adapted from America’s Test Kitchen 2 (5-6 oz) skinless tilapia fillets ½ teaspoon kosher salt 1 tablespoon vegetable oil Chive-Lemon Miso Butter: 1 tablespoon white miso ½ teaspoon grated…
Adapted from Americas Test Kitchen…
Chickpeas are an ideal mix-in for tuna salad – the flavor is virtually unnoticeable, and they pack a nice punch of fiber and nutrients. For a vegan version, omit…
6 oz fillets (1 per person) Olive oil Old Bay seasoning (or salt & pepper) Pat the fillets on both sides with paper towels. Brush them with the olive…
Adapted from downshiftology.com 4(6 oz) cod or salmon filets 3 tablespoons butter, softened 1 tablespoon olive oil (I skip this) 1 large garlic clove, minced 2 tablespoons parsley, minced…
This recipe was reduced to serve 2, but the measurements used for the dressing were not reduced (I think it needed the additional amount). To increase to 4 servings,…
Shrimp: 2 tablespoons water 2 tablespoons butter 1.5 lb large shrimp Sauce: 2 tablespoons soy sauce or tamari sauce 2 tablespoons oyster sauce or teriyaki sauce 2 teaspoons sesame…
1 pound linguine 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon butter) 4 garlic cloves, thinly sliced 1/4 teaspoon red-pepper flakes 1 tablespoon flour (optional) 2…
Foolproof recipe by Ina Garten.…
Adapted from pupswithchopsticks.com…
Recipe from NY Times Cooking Untested recipe…
Recipe by Ina Garten…
Recipe from NY Times Cooking…
Adapted from Tyler’s Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence…