The Best Blog Recipes

  Crispy-skinned salmon is one of my favorite pescatarian meals. I've written before about my  pan-seared version . Recently, I tried making it in the air fryer, and I am a convert! The salmon cooks more evenly and the skin is crispier, all while being completely hands-off. While it cooks, I can make an equally quick and easy side. This time it was this  Iranian spinach and yogurt dip .  I always coat my salmon fillets with a little mustard before seasoning. It adds a subtle acidic tang that stands up to the robust flavor of salmon, and it provides the perfect canvas for crusting with spices. My favorite spice combinations are Herbes de Provence, Italian seasoning, Tony Chacheres Cajun seasoning, or, as pictured here, Everything Bagel seasoning.  Everything bagel seasoning works so well with the salmon in the air fryer. I've used this combo in a skillet before and while the sesame and poppy seeds got a nice toast on them, they created a slight barrier between th...

  Spicy tuna rolls are my favorite type of sushi. I especially love the ones from my local conveyor belt sushi restaurant, Sugoi. I think they mix their fresh tuna with gochujang (Korean chili paste) and sesame oil; they have a unique tang and nuttiness. Sushi is not cheap, and it's not an everyday delicacy. But, this recipe takes all those flavors and turns them into an inexpensive, easy lunch or dinner. Think deconstructed sushi. Seasoned sushi rice bowls are topped with canned tuna spiced with delicious Asian flavors, fresh veggies like avocado or cucumber, and scooped up with nori. It's really fun to eat, so it could be a great recipe for kids!  Sushi rice 1 cup short grain rice like Calrose or sushi rice, rinsed 1 cup water 2 t rice or white vinegar 1.5 t granulated sugar 1/4 t salt Spicy tuna 1.5 T mayonnaise or Kewpie mayonnaise  2 t gochujang or sriracha 1/2 t toasted sesame oil 1 5 oz can tuna, packed in water, drained well Toppings (any combo of below) slic...

  Clam chowder is one of my husband's favorite foods. A few months ago, it dawned on him that it wasn't something we had to order in restaurants--we could actually make it! This was in the middle of the summer, so we waited until our first chilly fall weekend to develop our recipe, and it was worth the wait!  We lived in Boston and we're from Louisiana, so we like a New England style chowder, and I can't help but add a little kick with some Tony Chachere's or Old Bay seasoning.  I kept this recipe very simple and used canned clams to make this accessible to everyone, even if you don't live on a coast. 2 T butter 1 onion, diced 3 ribs celery, diced 3 cloves garlic, minced 3 T all-purpose flour 1 cup water 1 cup (8 oz) clam juice 2 (6.5-ounce) cans chopped clams, juices reserved 3 large russet potatoes, diced (I don't bother peeling) 1 1/4 t salt 1/2 t dried thyme 1/2 t Tony Chachere's or Old Bay seasoning (optional, but adds a unique kick) 1/2 t smoked pa...

  As I scroll vegetarian recipe sites, blogs, and videos, it seems like everyone in my (American-centric) feed is trying to make tofu as meat-like as possible, or otherwise into something it's not. Recipes call for pressing it, freezing it, marinating it, frying it, or blending it into smoothies and mousses. I love these as much as the next person, but I also appreciate tofu in its original form. What if, instead of trying to make tofu taste meatier, we embrace its egg-like custardy side? This recipe takes delicate silken tofu and simply drapes it in a delicious spicy dressing. This idea is nothing new. Silken tofu with a simple sauce is commonly eaten with rice as a simple meal in many Asian cultures. This dish reminds me of mapo tofu or Korean tofu stew, both of which involve simmering a bunch of umami-rich ingredients into a saucy silken tofu stew. However, here, no cooking is required. Simply pour on the dressing, serve with a side of rice and maybe veggies, and you're good...