Recipe Type: Artichoke, Bon Appetit, Dairy Free, Dinner, Lunch, Peanut Free, Pescatarian, Salmon, Soy Free, Tree Nut Free, Wheat/Gluten-Free
Ingredients: 1 cup dry white wine, 1 lemon, thinly sliced, 1 tablespoon black peppercorns, 1/2 cup fresh fava beans (from about 1/2 pound pods) or frozen, thawed, 1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems, 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen, thawed, 1/2 cup torn fresh mint leaves, 2 bay leaves,2 tablespoons fresh lemon juice, 3 1/2 cups olive oil, 3/4 cup green olives, coarsely chopped, 4 6-ounce skinless salmon fillets, 4 artichokes, 4 garlic cloves, peeled, 4 sprigs dill, 4 sprigs flat-leaf parsley, 5 tablespoons fresh lemon juice, divided, 6 sprigs thyme, Freshly ground black pepper, Kosher salt
Stuffed Chicken Breasts
This information is per serving.
Grilled Baby Bok Choy
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Lemon Pound Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking