Step 1 Place 2 Tbsp. black peppercorns on a cutting board or seal in a resealable plastic bag and coarsely crush with a large stainless-steel skillet or heavy pot. (Or, coarsely chop with a knife. They should be a lot coarser than what you would typically season with.) Step 2 Toss 2 lb. mixed mushrooms, … Read more
Diner and deli foods are getting a glow-up, with fancified versions of comfort dishes popping up on menus across the country. In this recipe, salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat, balanced well against a crunchy fennel slaw. Fresh fillets are … Read more
Long hot peppers, in season from late summer through early fall, are worth seeking out at the farmers market for their bright green color and earthy heat. These mildly spicy Italian long hot peppers make a great sweet-and-sour toast topper or sandwich stuffer, but the way we love them most is dragged through a nutty, … Read more
Jam and Dijon mustard is an IYKYK kind of situation. While the duo may seem an unlikely pair, fated to meet only when stored next to each other in the fridge, they actually belong together as the building blocks of a delightfully tangy sauce. Consider this: You get sweetness and body from the jam and … Read more
Coriander often plays second fiddle in recipes, adding a bright note to complement other spices like cumin or caraway. But in this easy orange-salmon dinner, the spice gets to shine center stage, with orange and citrus serving to heighten its already citrusy flavor. If you have whole coriander seeds, you’ll use them ground to two … Read more