• 1 tablespoon butter • 4 shallots, finely chopped • 2 celery stalks, finely chopped • 4 cups chicken broth, low sodium • 1 cup water • 1 bay leaf • 1 pound salmon filet • 1 pound red skin potatoes, cubed,
8 Servings August 2011Print Ingredients 1 1/2 cups small to medium fresh basil leaves, divided 2/3 cup plus 2 tablespoons extra-virgin olive oil, divided 1 large shallot, thinly sliced 1 small Fresno or
• 1 cup mascarpone cheese • 1/4 cup St-Germain Elderflower Liqueur- optional • 2 egg yolks • 2 tablespoons plus 1 teaspoon (optional) organic palm sugar (or organic brown sugar or other natural sweetener
6 to 8 Servings Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.
This muy fuerte salsa is tangy and spicy, and it looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Make everything
The trick to a fully satisfying meal is to play with balance, and this combination strikes the perfect one. Crunchy cucumbers are paired with soft, steamed salmon. A creamy sauce with lemon cools the flavor