Q: I avoid salmon due to its strong flavor, but I know it’s a high-powered food and want to incorporate it into our diet. Can you suggest a marinade or two that would mask that strong fish taste?
Sent by J
4.68 / 5 Stars | 240 Reviews
by IYENGAR21
“This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!”
Núria Farregut posted a photo: Girona, Catalonia
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Núria Farregut posted a photo: Girona city wall
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On Cupcake Project, I’ve converted every imaginable kind of cake to cupcakes. I’ve made angel food cupcakes, pound cake cupcakes, upside-down cake cupcakes, cheesecake cupcakes, and more!
It’s not hard to take your favorite cake recipe and translate it into cupcakes. Here’s the process that I’ve developed over the years.
Packing lunch should be a simple task, but it’s actually one that isn’t all that, well, simple. Between deciding what to pack, how to pack it, trying to prep ahead, packing something you actually want to eat, and of course, remembering to grab your lunch before heading out the door for the day, it can feel tough.
From prepping to packaging and storing, these six smart tips will get you on the road to packing a better lunch in no time.
3.6 / 5 Stars | 24 Reviews
by Kristel
“These chicken nuggets get their outer crunch from a crushed-pretzel coating. The sweet-hot marinade they’re rolled in doubles as a dipping sauce. A great appetizer!”
Yotam Ottolenghi and his London cafes embody the most modern ideal of lunch: colorful, vegetable-forward, Mediterranean-inspired. To open one of his cookbooks, such as Plenty or Jerusalem, is to feel like opening the door into one of his delis — overflowing with fresh, smart food that is wholesome and inviting.
This week we asked Ottolenghi to share some of his favorite lunch recipes with us, and today we have them all for you. From a chickpea sauté to a savory cauliflower cake, these make-ahead lunches will make eating out look boring in comparison.
