Coconut-Miso Salmon Curry

Coconut-Miso Salmon Curry

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Yield: 4 servings

2 tablespoons safflower or canola oil

1 medium red onion, halved and sliced ½-inch thick (about 2 cups)

1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)

3 garlic cloves, thinly sliced

Kosher salt and black pepper

¼ cup white miso

½ cup unsweetened, full-fat canned coconut milk

1 (1½-pound) salmon fillet, cut into 2-inch pieces

5 ounces baby spinach (about 5 packed cups)

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed rice, such as jasmine or basmati, for serving

¼ cup chopped fresh basil

¼ cup chopped fresh cilantro

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3 cups water, and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.

Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

TIP: This was quick, easy, and delicious! Big thanks to all the notes here—I followed others’ suggestions and used a full can of coconut milk, about 1 C water, doubled the garlic & ginger, and threw in some lime zest. I also used bok choy instead of spinach because it’s all I had on hand, and it was great. I added the bok choy about 1 minute before the salmon, which I then cooked for 4 mins. I’ll do the same next time I make this, which will be soon!

Whole family loved it. Some changes:

1) Inc the garlic & ginger a bit - personal preference

2) Add a few dashes of curry powder while I sautéed onions, adds a little complexity - also preference.

3) Deglazed the pan w a splash of white wine after the miso was done - this really brought the miso together w/ the other ingredients for me

4) Inc the coconut milk as others suggested to 1 - 1 1/4 cup. Brought liquid up to only 3c total w water.

5) Used 1lb Patagonian scallops - so good in this!

One of the few recipes I crave enough to make over and over again. After several tries, I've learned the best adjustments are 1) use the whole can of coconut milk, 2) use less water (I just refill the coconut milk can from the tap), and 3) add some heat, like a glug of sriracha. The first two are essential, the third is personal preference.

If your fish comes with skin, make sure to remove it first (or better yet have your fish monger do it).

Spiced Roast Chicken With Tangy Yogurt Sauce

Spiced Roast Chicken With Tangy Yogurt Sauce

This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it’s lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it’s roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.

Yield: 4 servings

For the Roasted Chicken

¼ cup neutral oil, such as safflower or canola

5 garlic cloves, minced

1 tablespoon ground coriander

1½ teaspoons ground sweet paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon granulated onion

¼ cup chopped cilantro

2 tablespoons lemon juice, plus wedges for serving

2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

Salt and black pepper

For the White Sauce

½ cup plain Greek yogurt (2 percent or whole-milk)

¼ cup plus 2 tablespoons mayonnaise

1 tablespoon distilled white vinegar

¾ teaspoon granulated sugar

A big pinch of granulated garlic

A big pinch of granulated onion

Salt and black pepper

To Serve:

1 small head iceberg lettuce, shredded

2 medium tomatoes, diced

Warm pita bread and hot sauce (optional)

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.

Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.

While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.

Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

TIP: This is basically identical to how I do it, except this time of year I skewer it and put it on the grill when I can’t stand to turn on the oven that much. Also, it makes great camping food to cook over the fire. The spices make it! Super!

King Arthur Baking's 'quick and easy flatbreads.

 I also removed the chicken before 20 minutes as it would have been too dry. Check it at about 12 minutes to guage just how much time is needed.

Miso-Parmesan Noodle Soup for One

Miso-Parmesan Noodle Soup for One

This speedy, veggie-rich, solo bowl of soup uses a combination of water, miso paste and Parmesan to create a creamy, savory broth. Leeks, peas, kale and pasta add sweetness and heft, while ginger and black pepper (or chile oil) bring a little heat. For more protein, add a handful of cubed tofu or white beans, or swirl in a beaten egg like stracciatella. The recipe is also easily doubled.

Yield: 1 serving

½ cup medium shells, orecchiette or other short pasta

1 medium leek, white and light green parts only, sliced into ½-inch-thick rounds

1 teaspoon kosher salt (such as Diamond Crystal) 

3 Tuscan kale leaves, ribs removed, leaves torn

½ cup frozen peas (no need to thaw)

2 tablespoons finely grated Parmesan, plus more for serving

2 tablespoons white miso

½ teaspoon finely grated ginger

Black pepper or chile oil, for serving

In a medium saucepan, bring 3 cups of water to a boil. Add the pasta, leek and salt and vigorously simmer over medium-high, stirring often, until the pasta is tender, about 10 minutes (or according to the pasta’s cooking directions). In the last four minutes of the pasta cooking, add the kale and peas. If the pasta rises above the water, add another ¼ cup water.

Turn off the heat. Scoop out about ½ cup of the hot water. To it, add the Parmesan, miso and ginger and stir vigorously with a fork until smooth. Slowly stir the Parmesan-miso mixture into the soup. Transfer to a bowl and top with more Parmesan and black pepper or chile oil.

Best Black Bean Soup

Best Black Bean Soup

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Yield: 10 servings

For the Soup

1 small (7-ounce) can chipotle chiles in adobo (see note)

2 tablespoons olive oil

2 carrots, peeled and chopped

2 onions, peeled and chopped

4 garlic cloves, minced

1 cup red wine

2 jalapeño peppers, seeded and chopped

1 pound dry black beans (do not soak)

2 quarts mild vegetable or chicken stock

1 tablespoon dried oregano, preferably Mexican

2 bay leaves

1 tablespoon kosher salt

1 teaspoon ground black pepper

Red wine vinegar, to taste

For the Pickled Onions and Garnishes (optional)

1 small red onion, peeled and thinly sliced

Freshly squeezed juice of 2 limes

Salt

Sour cream or Mexican crema

Whole cilantro leaves

Thinly sliced fresh chiles

Sliced avocado

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

Tip: If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.

To be honest, my Latin American friends and I have giggled a lot about Bittman's recipe. This is how a French-trained chef might make black bean soup, but this is how you make it for real from Brazil to Guatemala, where black bean soup is part of everyday cuisine: black beans, a full head of garlic (remove at end), lots of fresh thyme, bay leaves, and then salt and pepper to taste. That's it. No red wine or carrots -- get out of here with that! ;-)

I soak the beans overnight in a dark lager, usually Dos Equis, which adds additional earthy flavors.

Steak au Poivre for Two

Steak au Poivre for Two

A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.

Yield: 2 servings

1 large (1½-inch thick) boneless rib-eye (or strip) steak (about 1¼ pounds); see Tip

3 scant tablespoons whole black peppercorns

Kosher salt (such as Diamond Crystal)

2 tablespoons canola or vegetable oil

3 tablespoons minced shallot (ideally as finely minced as possible)

¼ cup Cognac or brandy

¾ cup chicken stock

2 tablespoons unsalted butter, at room temperature

1 to 2 tablespoons heavy cream (optional)

Remove the meat from the fridge and let sit for 20 minutes.

Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a (manageable!) cluster of peppercorns until they’re crushed. Transfer to a pie dish or similar vessel.

Lightly season both sides of the meat with about ¾ teaspoon salt total. (Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then.) Dredge the meat in the peppercorns, coating both sides.

Heat the oven to 425 degrees, then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. (If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side.) If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.

Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees). Remove the pan from the oven and transfer the meat to a cutting board to rest.

Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. (If the reaction between the heat and alcohol produce a flame, don’t panic! It will subside in a minute.)

Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.

When the sauce is almost done reducing, slice the steak crosswise into ½-inch slices.

Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately.

Tip: The rib-eye has a good amount of fat, which lends a lot of flavor, but you could also use a strip steak of similar proportions, a slightly cheaper option, or even filet mignon (you’d want two 6- to 8-ounce pieces, each about 2 inches thick), if you’re feeling fancy.

Do a reverse sear instead=better. You have a thermometer right? Oven at 330°, put steak into the oven, get the core temp to 115°, remove from oven, let the SURFACE cool down to 110° or so (the core will not cool that much) get your cast iron or carbon steel pan up to temp, then brown out side of steak, flipping every 20 - 30 seconds, get to 125°, remove, and let carry over heat get it up to 132°

Sheet-Pan Shrimp With Tomatoes, Feta and Oregano

Sheet-Pan Shrimp With Tomatoes, Feta and Oregano

Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they’re available to you. All, he wrote, are “preferable from a sustainability perspective.”

Yield: 4 servings

1 garlic clove

1 teaspoon salt

1 tablespoon chopped fresh oregano

1 tablespoon lemon juice

2 tablespoons olive oil

Black pepper

1½ pounds peeled shrimp

Chopped tomatoes, for serving

Crumbled feta, for serving

Turn on the broiler, and position the oven rack close to the heat.

Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1½ pounds peeled shrimp.

Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.

TIP: Served this last evening for my wife's birthday. Used jumbo shrimp and grilled them - it was marvelous! This recipe is a keeper.

Instead of a garnish, I added cucumber and fresh parsley to the fresh tomatoes and feta and drizzled this with lemon juice and olive oil and served as a salad on the side.

Also served with grilled asparagus and baby bella mushrooms that I sauted with a little bacon.

Added a a baguette and a bottle of white wine, we savored the evening together!

This has become a favorite for entertaining. So little time in the kitchen. I put the shrimp in a baggie with the oil, garlic, lemon juice. oregano and pepper and leave it in the fridge until ready to cook. I cook for about 3 minutes total and don't bother to turn anymore as it's just as good. Thank you!

Chicken au Poivre

Chicken au Poivre

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all that sauce. Tuck any leftovers into sandwich rolls with lettuce and tomato, or chop and toss with pasta and grated Parmesan for a quick lunch.

Yield: 4 servings

1 tablespoon whole black peppercorns

2 tablespoons extra-virgin olive oil

8 boneless, skinless chicken thighs (about 2 pounds)

Salt

2 tablespoons unsalted butter

2 tablespoons minced shallot

1 cup low-sodium chicken broth

½ cup heavy cream

3 thyme sprigs

1 tablespoon lemon juice

1 tablespoon finely chopped parsley, plus more for garnishing

Crusty bread or egg noodles (optional), for serving

Place peppercorns in a small resealable bag. Using a mallet or the bottom of a saucepan, gently crush the peppercorns until coarsely cracked. (Alternatively, you can use a mortar and pestle.) Set aside.

In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken until light golden all over, about 5 minutes per batch. Transfer to a plate. Pour off any remaining oil in the skillet.

Add butter and shallot to the skillet and cook, stirring, until butter is melted and shallot is softened, 1 minute. Add broth, heavy cream, thyme sprigs and cracked peppercorns and mix well, stirring to lift up any browned bits on the bottom of the pan.

Add chicken (and any accumulated juices), bring to a simmer and cook, turning and basting occasionally with the sauce, until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, 6 to 8 minutes.

Divide chicken among 4 serving plates and discard thyme.

Add lemon juice to the skillet and stir until sauce is slightly thickened, about 2 minutes. Season with salt and stir in parsley.

Spoon the sauce over the chicken and garnish with more parsley. Serve with crusty bread or egg noodles, if desired.

Balsamic Roasted Chicken With Peaches

Balsamic Roasted Chicken With Peaches

Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.

Yield: 4 servings

¼ cup balsamic vinegar

¼ cup honey

2 tablespoons Dijon mustard

Kosher salt (such as Diamond Crystal) and black pepper

1½ pounds boneless skinless chicken thighs (5 to 6 thighs)

2 medium shallots, peeled and halved

2 peaches, quartered

16 ounces cherry or grape tomatoes (see Tip)

Basil leaves, for serving

Heat the oven to 425 degrees. Line a sheet pan with parchment paper.

Make the marinade: In a small bowl, combine the balsamic vinegar, honey, mustard and 1 teaspoon each salt and pepper. Set aside.

Place the chicken and shallots in a large bowl with half of the marinade (reserve the remainder to use later) and toss to coat. Cover and let sit for 15 minutes. This step can be done in advance; refrigerate, covered, for up to 2 days.

Place the chicken and shallots on the sheet pan in a single layer, drizzling any leftover marinade from the bowl on top. Bake for 12 minutes.

Remove the pan from the oven and flip the chicken and shallots over. Add tomatoes and peaches to the pan. Baste everything with the juices in the pan and bake until the chicken is cooked through, about 12 minutes more.

Remove the pan from the oven and drizzle with the reserved marinade. Let the chicken rest for a few minutes, and then toss to combine chicken, shallots, peaches and tomatoes with the pan juices, creating a sauce. Serve warm, garnished with basil.

Tip: Larger tomatoes can be used in this recipe, just be sure to halve or quarter them so they cook as fast as cherry or grape tomatoes.

Chile Egg Salad Sandwiches With Yogurt

Chile Egg Salad Sandwiches With Yogurt

This egg salad sandwich reimagines Turkish çilbir, a breakfast dish made with poached eggs, garlicky yogurt, and smoky, chile-infused melted butter — a dish that’s rich and very flavorful despite the modest ingredient list. Here, those bold flavors appear in the tangy, yogurt-based dressing that coats jammy boiled eggs. The combination of creamy yogurt and slightly runny yolks creates a rich egg salad that doesn’t need mayo. If you don’t have a microwave, blanch the garlic cloves in boiling water with the eggs for 30 seconds before finely grating them and combining with the chile flakes and oil.

Yield: 4 servings 

8 large eggs  

Ice

2 garlic cloves, finely grated 

1 teaspoon Aleppo chile flakes (see Tip)

1 tablespoon olive oil 

⅓ cup full-fat Greek yogurt 

2 tablespoons finely chopped dill 

Kosher salt (such as Diamond Crystal) 

8 slices white bread, such as Japanese milk bread or Pullman bread

Bring a medium saucepan of water to a rapid boil over high heat. Add eggs and set the timer for exactly 8 minutes for a jammy yolk with whites that are firm and set. Set up an ice bath nearby, and once the eggs have finished cooking, transfer them to the ice bath to cool completely.

Meanwhile, in a medium microwave-safe bowl, combine garlic, chile flakes and olive oil and stir with a rubber spatula. Microwave until the garlic sizzles and the chile flakes are fragrant, about 30 seconds. Add yogurt, dill and 1 teaspoon salt and stir to combine.

Once eggs are completely cooled and lightly chilled, peel them. Roughly chop the eggs (don’t be too precious here; there can and should be some larger pieces and some smaller ones).

Transfer the eggs to the yogurt mixture and gently fold to combine. Taste and adjust seasoning. (Egg salad can be made up to 5 days in advance. Keep refrigerated in an airtight container.)

Divide the egg salad between four slices of bread, and top with remaining bread. Trim the crusts if desired and slice sandwiches in half.

Tip: If you can’t find Aleppo chile flakes, substitute ¼ teaspoon cayenne and ¾ teaspoon paprika.

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

These vegan, gluten-free stunners, which you can mix in one bowl without an electric mixer, have a candy-like crunch at the edges from caramelized brown sugar; a chewy, dense center from a mix of almond and oat flours; and a bittersweet speckling of mini chocolate chips strewn throughout. Adapted from Lee Farrington, LB. Kitchen in Portland, Maine, they bake up sturdy enough for picnics, lunchboxes and mailing to far-flung, cookie-loving family and friends, but note that the sticky batter does need to be frozen before baking so plan ahead. 

Yield: 36 cookies

2 cups plus 2 tablespoons/435 grams packed light brown sugar

2⅓ cups/240 grams almond flour

2¼ cups/200 grams oat flour

2½ teaspoons baking soda

¾ teaspoon fine sea salt

½ cup/115 milliliters almond or other nondairy milk

¼ cup/56 grams vegan butter, preferably soy free, melted

1 tablespoon vanilla extract

1 (9-ounce/255-gram) bag vegan mini chocolate chips

In a large mixing bowl, whisk together the brown sugar, almond flour, oat flour, baking soda and salt.

Add the almond milk, vegan butter and vanilla, and use your hands or a spatula to combine, kneading until it comes together into a sticky, wet, batter-like dough. (You can also make this in an electric mixer if that’s more convenient.) Mix in the chocolate chips.

Line two baking sheets with parchment. Use a 2-ounce cookie scoop or a ¼ cup measuring cup to form cookies, placing them close together on the pans. Freeze for at least 1½ hours. (If freezing for longer, transfer the frozen cookie balls to a container or resealable plastic bag before storing in the freezer for up to 3 months.)

Heat oven to 350 degrees. Arrange the frozen cookies 2 inches apart on parchment-lined cookie sheets. Bake for 8 minutes. Rotate trays, and bake until the cookies are golden at the edges and firm in the center, 5 to 10 minutes longer. Remove from the oven, bang tray once on the counter to let cookies crackle a bit, and transfer the pans to racks to cool.

TIP: Thanks to everyone's notes, the recipe has been corrected. Use 1/4 cup butter (56 grams) and add the vanilla with the vegan butter. And yes, the cookies will work using dairy milk and butter.

Parmesan-Crusted Salmon Caesar Salad

Parmesan-Crusted Salmon Caesar Salad

This fast weeknight recipe uses your favorite store-bought mayonnaise and bottled fish sauce in an easy Caesar dressing. And then, in an even more resourceful move, it uses that same dressing to coat salmon fillets, to help prevent overcooking, and to adhere a Parmesan crust. As the fillets broil, the layer of cheese bubbles and caramelizes to form a crispy, salty coating, a texture that only enhances the crisp lettuce. (For a vegetarian version, you can also use this method on avocado halves.)

Yield: 4 servings

1 small baguette

2 teaspoons garlic powder 

Salt and freshly cracked black pepper 

2 tablespoons olive oil or melted butter 

¾ cup mayonnaise 

2 tablespoons lemon juice

2 teaspoons coarse-ground Dijon mustard 

2 teaspoons Worcestershire sauce

2 teaspoons fish sauce 

½ cup finely grated Parmesan, plus more as needed 

4 (3- to 4-ounce) skinless salmon fillets

1 large head romaine lettuce (about 1 pound), quartered through the center and chopped into bite-size pieces 

½ small red onion, halved and thinly sliced 

Heat oven to 350 degrees and arrange a rack 8 inches from the top broiler.

Tear the bread into rough 1-inch chunks and add them to a large baking sheet. Sprinkle with 1 teaspoon garlic powder, season with salt and a good amount of pepper, and drizzle with the olive oil. Toss everything to coat, then spread bread evenly on the pan. Bake for 10 to 12 minutes, tossing halfway through, or until bread is golden brown on the outside but still slightly chewy in the center. Remove the croutons from the oven, dump them into a large bowl, and wipe the crumbs from the sheet pan.

Turn on the broiler. To a medium bowl, add the mayonnaise, lemon juice, Dijon mustard, Worcestershire, fish sauce, the remaining 1 teaspoon garlic powder, and 1 teaspoon pepper, and whisk to combine, adjusting the seasoning, if desired. Remove ¼ cup dressing, and place it in a small mixing bowl along with ¼ cup grated Parmesan. Mix to combine.

Pat the salmon dry with a paper towel, and season lightly with salt and pepper. Using a pastry brush, liberally coat the fillets all over with the reserved Parmesan dressing. Place on the baking sheet, top fillets with the remaining ¼ cup Parmesan, and place under the broiler for 3 to 5 minutes, or until the salmon is browned on the surface and cooked through. If it starts to smoke, move the pan to a lower rack to finish cooking.

Remove the salmon from the oven, and allow a few minutes to cool slightly.

To a large bowl, add the lettuce, croutons and sliced onion. Drizzle in some of the dressing, and using tongs, toss to evenly coat the leaves. Divide across salad bowls and sprinkle with more Parmesan. Top each salad with a fillet and serve.

TIP: This was a big hit at my house. I baked the salmon at 400 degrees for 12 minutes instead of broiling. Next time I will reduce the mayo to 1/2 cup.