chopped fresh dill
L.E.O. or lox, egg, and onion meets matzo brei in this simple dish you can have for breakfast, lunch, or dinner.
Leftover salmon, dill, crème fraîche (which makes an instant cream sauce), and pasta may sound like a date-night meal, but this is just for you.
Inspired by this stew recipe from Bon Appetit, we took a page from Carole Peck’s book and added orange zest and Pernod to give this early-spring soup a decidedly Provençal feel.
If you’ve eaten a velvety salmon and wondered how it’s done, wonder no more. Now you can easily do it at home by steaming your salmon in an aluminum foil pouch in the oven. And what’s more, we’re providing you with what I call Lucinda’s Razzle Dazzle Green Sauce to drizzle on. The recipe comes […]