Do you have your grill on? Here’s a quick and easy way to grill salmon. No marinade required. The trick to grilled salmon, so that your fillets stay whole and don’t fall through the grill grates, is to use skin-on pieces. Grill the salmon flesh side down first. Once you have some grill marks, turn over the salmon so that now the skin-side is on the grill. As the salmon cooks, the flesh tends to flake, but if the salmon does most of its cooking skin-side down, the skin will help keep the salmon together so it doesn’t flake apart into the grill. A little butter with dill is all you need to serve, with a few slices of lemon. Perfect!

Continue reading “Grilled Salmon with Dill Butter” »

Do you have your grill on? Here’s a quick and easy way to grill salmon. No marinade required. The trick to grilled salmon, so that your fillets stay whole and don’t fall through the grill grates, is to use skin-on pieces. Grill the salmon flesh side down first. Once you have some grill marks, turn over the salmon so that now the skin-side is on the grill. As the salmon cooks, the flesh tends to flake, but if the salmon does most of its cooking skin-side down, the skin will help keep the salmon together so it doesn’t flake apart into the grill. A little butter with dill is all you need to serve, with a few slices of lemon. Perfect!

Continue reading “Grilled Salmon with Dill Butter” »

Do you have your grill on? Here’s a quick and easy way to grill salmon. No marinade required. The trick to grilled salmon, so that your fillets stay whole and don’t fall through the grill grates, is to use skin-on pieces. Grill the salmon flesh side down first. Once you have some grill marks, turn over the salmon so that now the skin-side is on the grill. As the salmon cooks, the flesh tends to flake, but if the salmon does most of its cooking skin-side down, the skin will help keep the salmon together so it doesn’t flake apart into the grill. A little butter with dill is all you need to serve, with a few slices of lemon. Perfect!

Continue reading “Grilled Salmon with Dill Butter” »

4.86 / 5 Stars | 5 Reviews

by HEIDI ‘S HOME

“This elegant and easy treat makes a great light ending to any meal. Everyone is impressed and there’s nothing to it! ”

View Complete Recipe Details and Reviews

If you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.

Something of a gateway pickle, these should be eyed suspiciously as well. The thing is, one day you’re eating the foods you’ve always liked — sandwiches, salads, tacos, cheese — and you wouldn’t change a single thing. And then, once day, the quadruple-threat crunch/sweet/salty/punch of a pickle gets under your skin and suddenly, the food landscape is a bleak, depressing place without them. You need pickled red onions on your tacos, pickled celery in your tuna and egg salads, cucumber slices in your potato salads, grapes with your sharp cheeses and pickled carrot sticks in the fridge whenever the mood strikes, and nothing’s ever quite right without them again. I can find a clear demarcation in my pre- and post-pickle junkie days (it’s just about 10 (!) years ago, when I took up with this Russian I married) and think there’s still hope for you. Here, how about some granita instead?

… Read the rest of pickled vegetable sandwich slaw on smittenkitchen.com

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An easy chocolate fudge cake, great for Easter or Birthdays. by Oscarsmum on Thursday, June 27, 2013

Every year I look forward to the start of my CSA. For the last few years I was part of a CSA in Brooklyn, but after a recent move to Boston I’ve had to start fresh with a whole new farm. So, in the spirit of change and the summer season, I’m going to be sharing my CSA box with you every week — what fruits and vegetables I receive, as well as how I plan to eat my way through it. In return, I’d love to hear what you got in your CSA box, and how you plan to use everything! Ready? Let’s go!

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No more burnt offerings, by pre-cooking these chicken kebabs in the SouseVide Supreme water bath, with all of the seasonings, these kebabs are juicy… by KarenBurnsBooth on Thursday, June 27, 2013

When it comes to warm-weather lunches and light dinners, summer is pasta salad season around our house. I find pasta salad is pretty much always the solution to the “what do we have for dinner” question when there’s nothing but a few veggies and maybe a little cheese in the crisper. While it always satisfies, there are some pasta salads that are infinitely better than others. What are their secrets? 

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