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Faith Middleton's Food Schmooze

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Grated zest of 1 lemon

Masala-Crusted Salmon (Blackened Fillets with Cumin, Coriander, and Paprika)

Masala-Crusted Salmon recipe (c) Sidney Bensimon

Cumin and coriander provide deeply earthy flavors, while paprika and red chilli powder combine to give heat and a beautiful brick color to the fillets. Drizzled with mint chutney, the buttery salmon flakes easily with a fork and melts in your mouth. The best thing about this recipe is that it’s remarkably simple to make. Open up a bottle of wine, get a nice sear on the salmon, and dinner will be ready in half an hour.

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Lidia Bastianich’s Almond Torte with Chocolate Chips

This almond cake is delicious as is, but can also be served with a dusting of confectioners’ sugar, whipped cream, or zabaglione. It’s great for breakfast or brunch, as well as dessert.

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Almond Cake with Elderflower Cream

The Sweet Spot by Bill Yosses

Although I have greatly reduced the sugar, this is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs. It’s gluten-free, too!

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Melissa Clark’s Chicken & Grapes with Sherry Vinegar

Melissa Clark_Dinner_Chicken with Grapes recipe

Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. Roasting grapes with a sprinkle of sugar and some sherry vinegar is one of those culinary party tricks that I pull out whenever I want to seem impressively elegant without actually doing much work. Here it is with a golden spatchcocked chicken. This is company-worthy, weeknight easy, and exceedingly pretty if you use a combination of red and green grapes.

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