Recipe by Stella Parks. Introduction by Food52's Kristen Miglore.
To roast a side of salmon that was silky throughout and evenly browned across its surface, we salted it for an hour, which helped the flesh retain moisture and protein (which would otherwise seep out unattractively during roasting). Placing it on a greased aluminum foil sling ensured that it was easy to transfer to a serving platter. For cooking, we set the salmon on a wire rack set in a rimmed baking sheet to encourage air circulation around the fillet. Evenly brushing the salmon's surface with honey encouraged rapid browning. We found that a three-step cooking process gave us the best results. First, we preheated the oven to 250 degrees to warm the entire oven, which ensured that cooking happened quickly and evenly. Second, we broiled the fillet until it just began to brown. Third, we again turned the oven heat to 250 degrees to allow the fillet to gently cook through.
There’s hardly a salad, sandwich, plate of eggs, cheese and charcuterie board, or platter of meat that wouldn’t be happier joined by a heap of pickled red onions.
Like a hard cheese, cured yolks can quickly add savory depth and complexity to a wide range of foods—soups, salads, pastas, and even meats.
Homemade sweetened condensed milk traditionally requires ultra-low heat and up to 6 hours of constant stirring, but with a splash of heavy cream added to prevent scorching, I can crank up the heat and be done in 45 minutes. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of caramel. If you like chai tea, be sure to try the cinnamon-spiced variation.
These homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup—a type of light molasses.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
One of the staples of my pantry is a classic herb salt fragrant with rosemary, sage, and garlic that is used all over Northern Italy. I learned the recipe - or I should say approach - years ago while traveling in Tuscany and have never grown tired of it. It is good on just about anything.