The Fast, Easy, Tech-Free Way to Sous-Vide Salmon

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Chicken is okay. And that’s me being generous and specifically talking about chicken with the skin on, the bone in, and in the best-case scenario, a thigh over a chicken breast. (Don’t even get me started on boneless, skinless chicken breast.) And yet, chicken — and more often than not, chicken of the boneless, skinless breast variety — is what wins out as the protein of choice for dinner during the week.

I, however, would like to make the case that we begin slotting in salmon on the regular in its place because it can do everything chicken can do and more. This is not a recommendation without merit. Here are my five reasons why salmon is the king of weeknight cooking.

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From Apartment Therapy → This Weekend: Tame These Tiny Troublemakers & Stop Swatting This Spring

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For me, glamour is an onion. Not just one, but many more than you think you’ll need — thinly sliced, sautéed into caramel, soused in a broth and wine cocktail, dressed with baguette sops, and then all of it tucked under a thick blanket of toasted cheese and christened French onion soup.

That dish was a lot of what made the St. Louis department store Famous-Barr simply “Famous” to the locals. And I learned a lot eating it under their chandeliers, with cloth napkins and water goblets, long before any stand-alone restaurant would have welcomed a child to the feast. It was a world away from the chaos of our extended working-class family gathered around the table to eat and to argue.

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Salmon is the darling, do-it-all fish of the seafood section. It delivers when you need a quick and simple weeknight meal, knows how to pull its weight as the star of a dinner party, and can even be a hands-off affair. This is the kind of fish you can rely on. Even if it has a regular place in your dinner lineup, here are five helpful tips to keep in your back pocket.

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From Apartment Therapy → The Top 3 Stress-Saving IKEA Kitchen Reno Tips from a Real Homeowner

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Tea. It’s a drink with jam and bread, a beverage sipped by characters in Jane Austen novels, and required drinking on (or while watching) Downton Abbey. And tea’s role in Western pop culture doesn’t stop there: Down the rabbit hole and back up again to strange new worlds and beyond, here are some of our favorite tea cameos.

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Scallops can make your dinner feel totally luxurious and indulgent, with the added bonus that they cook in minutes with very little effort. There’s a wide variety of scallop species, but what you really need to know is that this tasty bivalve is classified into two broad groups: bay scallops and sea scallops.

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Cook any number of Southeast Asian recipes, and you’ll probably come across fish sauce, the salty liquid that adds depth and a big punch of savory umami flavor to nearly everything it touches. Here, we’re showing off three recipes that demonstrate how fish sauce does some of its most delicious work in the most unsuspecting recipes.

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How To Cook Salmon in the Oven

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If you want to dip your toe into the waters of cooking fish at home, but have been wary of doing so thus far, consider salmon to be your gateway fish. There are so many ways to prepare it, many of which don’t take that much effort. That’s the thing about salmon — it’s easy, but still produces mouth-watering results. Now that we know about the merits of salmon, it’s time to choose a recipe to start with.

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Are you a person who drinks excessive amounts of tea? That’s my daughter, for sure; I’m a more on-a-whim­­­­­ tea drinker. Either way, it’s always a good idea to keep your stash organized so you’re always just a few minutes from a good cuppa.

There are a few different ways to arrange your tea. Choose the one that suits your sipping style — to a T.

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