Cutting fish into escalopes (thin slices)—as the famous Troisgros restaurant family in France does—facilitates fast cooking and delicate searing. Serve with sautéed veggies such as Soy-Glazed Vegetables (find this recipe and other recipes here). Use white pepper on the fish for an earthy flavor with less heat. Black pepper adds specks of color and a hotter taste.
Credit: Photography: Daniel Agee; Food Styling: Margaret Monroe Dickey; Prop Styling: Kay E. Clarke.
We turned this popular appetizer into a quick, diet-friendly dinner solution for two. It's a fresh, low-calorie alternative to takeout. In place of bottled peanut sauce, you can instead try our Miso-Chili-Garlic Sauce.
Just in time for fall, this dish combines juicy tomatoes with hearty whole-wheat pasta, sausage, and kale. Try Bionaturae or Barilla whole-wheat spaghetti; both have a light color and mild wheat flavor.
Love sushi rolls, but feel intimidated by the rolling technique? Then sushi sandwiches--actually a traditional Japanese dish called onigirazu--will be right up your alley. They require simply layering ingredients onto a piece of nori (seaweed) then folding the nori around to form a packet.
This classic movie theater treat has taken on a sweetly spiced persona just in time for cozy nights during cool weather. The popcorn is coated in a pumpkin maple sauce that forms a crispy, candy-like crust on the outside of popcorn for a glossy finish. This method includes a tried-and-true method that involves heating the oil prior to adding the popcorn and removing it from the heat for a short break and placing back on the heat. This yields evenly-popped popcorn with no burnt or un-popped kernels.