date night

This Italian-inspired recipe features salmon fillets gently poached in a garlicky fresh tomato broth.

Salmon in Crazy Water

olive oil

garlic,

fennel seeds

red pepper flakes

plum tomatoes,

onion,

Kosher salt

water

dry white wine

salmon fillet,

Coarsely chopped fresh parsley,

Good bread, for serving (optional)

Heat the olive oil in a large, high-side sauté pan or skillet over medium heat. Add the garlic, fennel seeds, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, onion, and 1/2 teaspoon of salt and sauté until the tomatoes break down to release their juices and the onion is softened and translucent, about 5 minutes.

Add the water and wine and bring the liquid to a gentle simmer. Simmer, uncovered, until the liquid reduces by about one fourth, 5 to 10 minutes. Taste and season with additional salt, as needed.

Season the salmon with salt and place it in the pan. Reduce the heat to medium-low, cover the pan, and simmer until the fish just begins to flake, 5 to 8 minutes, depending on the thickness of your fillets. An instant-read thermometer inserted into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer your salmon more well done.

Transfer the salmon fillets to 4 shallow bowls and spoon the broth around them. Sprinkle with parsley and serve with bread, if desired.

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

black pepper

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

Mini Upside Down Peach Cobblers beat a regular cobbler any day. 

Mini Upside Down Peach Cobblers

peaches, pits removed and thinly sliced, about 1/4-inch thick

cinnamon

ginger

lemon juice

kosher salt

brown sugar

c. all-purpose flour

baking soda

buttermilk

Do you typically eat cobbler with whipped cream or vanilla ice cream?

https://streaming.hearstdigitalstudios.com/1f807b39-a504-4ede-9d64-0f81ae169942/video_rover_16x9_1080p_hd_1600187923_32707.mp4

Mini Upside Down Peach Cobblers have the ideal cobbler to fruit ratio.

Mini Upside Down Peach Cobblers Are Too Cute To Be True

This salmon ceviche is equal parts refreshing and satisfying.

Salmon Ceviche

lb. sushi-grade

red onion

c. cilantro

lemon drop chili pepper, Serrano pepper,

avocado

sesame oil (optional)

Corn chips,

limes, juiced (about 2/3 cup)

naval orange, juiced (about 1/2 cup)

garlic cloves, smashed

ginger,

cilantro stems

Do you prefer your ceviche to be spicy or mild?

https://streaming.hearstdigitalstudios.com/c98556b2-468a-442c-980a-841e4ebb6674/video_rover_16x9_1080p_hd_1599150947_55648.mp4

Salmon Ceviche Is Equal Parts Refreshing & Satisfying

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

Homemade potato gnocchi is easier than you think — here is how to make it step-by-step.

How to Make the Easiest Gnocchi from Scratch

potatoes

kosher salt,

Sauce

Potato ricer or fine-mesh strainer

Measuring cups and spoons

Fork

Slotted spoon

Rimmed baking sheet

Large frying pan

Boil the potatoes. Scrub 2 1/4 pound Yukon Gold potatoes and place in a large pot. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending on the size. Start heating a large frying pan over medium heat when the potatoes are almost ready.

Drain and dry the potatoes. Drain the potatoes. Transfer to the hot pan and cook, turning them occasionally, until the skin and any exposed flesh is dry on all sides (do not let the skin brown), about 2 minutes.

Let the potatoes cool slightly, then peel. Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm.

Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a fine-mesh strainer onto the flour. Work and knead the potatoes into the flour, adding in 1/3 cup more of the flour a little at a time, until a soft and pliable but not sticky ball of dough forms. If the dough is too sticky, knead in more flour a tablespoon at a time as needed.

Roll the dough out into ropes. Dust the work surface with more flour and divide the dough into 8 portions. Working with one piece at a time, use your hands and roll it out from the center into a rope that is about 1/2-inch wide.

Cut the ropes. Cut each rope crosswise into 1-inch pieces, then transfer them to a floured rimmed baking sheet.

Form the gnocchi. Roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.) Return to the baking sheet.

Boil the gnocchi. Bring a large pot of heavily salted water to a boil over medium-high heat. Add half the gnocchi and stir. Boil until they float to the surface and are cooked through, about 2 minutes. Use a slotted spoon to transfer to a serving platter. Repeat cooking the remaining gnocchi. 

Top with sauce and serve. Top with sauce if desired and serve immediately.

This fall-inspired recipes result is tender apples, savory chicken with crisp skin, and browned cabbage deeply flavored with all the juices from the chicken. 

Skillet-Roasted Chicken with Apples and Cabbage

kosher salt, divided

black pepper, plus more as needed

thyme

unsalted butter

(about 4-pound) whole chicken

Honeycrisp, apples

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, prepare the cabbage and chicken.

Cut 1/2 large or 1 small cabbage into at least 1-inch thick slabs. Arrange cut-side down in a single layer in a 10 or 12-inch cast-iron or other oven-safe skillet or frying pan, trimming or cutting them as needed to fit in a single, tight layer. Season with 1 teaspoon of the kosher salt and a few grinds of black pepper.

Mix 1/2 teaspoon dried thyme, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl. Cut 3 tablespoons unsalted butter into small pieces. Scatter about 1/3 of the butter pieces over the cabbage. 

Remove and discard any giblets inside a whole chicken, then pat the chicken dry with paper towels. Gently run your fingers between the skin and meat over the breasts and legs to loosen and separate without tearing. Tuck the remaining pieces of butter under the skin. Season the outside of the chicken all over with the thyme mixture. Place the chicken breast-side up on the cabbage, then tuck the wing tips under the body.

Roast for 30 minutes. Meanwhile, peel 2 medium apples. Quarter and core the apples for 8 total pieces.

Remove the pan from the oven. Tuck the apple pieces around and a little bit under the chicken. Roast until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF, 30 to 40 minutes more.

Remove the pan from the oven. Tilt the chicken slightly (I like to insert the handle of a wooden spoon into the neck cavity to tilt it) so the juices in the cavity run out into the pan. Transfer the chicken to a clean cutting board and let rest at least 15 minutes. Meanwhile, nestle the apple pieces into the cabbage. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more.

Carve the chicken and serve with the cabbage and apples.

If you've got the time to craft the perfect piece of meat, this Reverse Sear Steak is the best method for the juiciest, most tender steak.

Reverse Sear Steak

2"-thick rib eye steak (about 14 oz.)

Canola oil

butter

garlic, crushed

rosemary

Flaky sea salt

This is the only way I will cook steaks from now on! It came out amazingly tender and so flavorful.

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Chicken Satay Skewers Recipe by Tasty

peanut butter

coconut milk

spring onions, roughly chopped

Serrano chilies, roughly chopped

curry powder

cumin

turmeric

salt

soy sauce

lime, juiced

boneless, skinless chicken thighs, diced

peanuts, chopped

Bamboo or wooden skewer

In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.

Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.

Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.

With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.

Serve the chicken skewers with the sauce on the side.

https://vid.tasty.co/output/54063/mp4_640x640/1506623592

Tuscan Butter Mushrooms from Delish.com are a rich vegetarian-friendly weeknight dinner that takes only 30 minutes to whip up. 

Tuscan Butter Mushrooms

tomato paste

lb. baby bella mushrooms, cleaned

c. cherry tomatoes, halved

heavy cream

c. Parmesan

spinach

basil,

I have done this recipe a Few times now. The flavors are amazing. The next time I will add shrimp or even other vegetables.

Really enjoyed this recipe as it is.  I will be trying it by adding chicken and then pouring it over pasta.

Looks to be Keto friendly. Dinner for tomorrow. Will add spinach and maybe some chicken.

Just made this. Super simply, though it took a lot longer to get the mushrooms soft before going to the second step. I have an electric stove and I cooked on '5'. After step 2 though it went smoothly.

And yes, using half a jar of sun-dried tomatoes instead of cherry is a great substitution tip, it is great! Normal white mushrooms worked fine as well. I pour it all over a bunch of extra wide egg noodles. 

Wonderful dish!
(picture is before i tossed in the noodles)

I don't eat mushrooms but my husband loves them. I cooked this tonight and added extra spinach and we both loved it. I picked the mushrooms out, but the flavor was absolute wonderful. I poured it over my grilled shrimp. Definitely a keeper.

This was SO good! I don't see any nutrition information for the recipe, though. Where can I find it?

this was frickn delicious we have to stan

I substituted coconut cream for the heavy cream. This would be delicious with pasta or chewy bread. The flavor was amazing!

Ahhhh I made this with Fettuccine and garlic bread and it turned out great!

I didn't have a big enough pan so I made this in my dutch oven. IT'S SO GOOD!!!! I'm just sad that the sauce isn't quite thick enough (and I cooked everything a tad longer than the recipe called for). This would have been great with some bread to dip in the goo!

Ahhhhhmazing!!!  We put it over grilled chicken.  BONUS  -  Keto friendly as well.

I didn't have tomato paste so I used some tomato sauce with basil and for the heavy cream, because I was out of that too, I used marscapone cheese and whole milk, came out delicious and left the house with a wonderful aroma!

Just made this for supper- it’s a keeper! The smell is divine and it tastes even better. It was gone in 15 minutes. The sauce is truly amazing. It would be so easy to add some chicken or whatever you choose. Thanks for this gem- fast and easy and fab👍

https://streaming.hearstdigitalstudios.com/25242c83-5d6f-456c-9c68-2b37cb2b9f13/video_rover_16x9_1080p_hd_1562862486_67756.mp4

Tuscan Butter Mushrooms are the easy side dish that we crave constantly.

Tuscan Butter Mushrooms Are What Side Dish Dreams Are Made Of

Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic

How To Cook Filet Mignon Recipe By Tasty

oz filet mignon

black pepper,

grapeseed oil,

garlic

How To Cook Filet Mignon Recipe by Tasty

On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.

Generously season all sides of the filet mignon with salt and pepper.

Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.

Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

Transfer the pan to the oven for 7 minutes for a medium rare steak.

Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

https://vid.tasty.co/output/87471/landscape_480/1522447498

Cod works great for these fish cakes, but any firm white fish or salmon will work well too.

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