Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce. You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening.
The low, slow heat of a slow cooker is actually perfect for shallow poaching. Rather than submerging the salmon in the poaching liquid, Gina Homolka rests it on a bed of Meyer lemons with parsley, shallots, and white wine so it cooks gently and absorbs all of the delicious flavors of the aromatics.
Tomato soup and a grilled cheese sandwich—comforting elements on their own—come together in a somewhat unexpected way to make the ultimate comfort meal.
The high heat blasts the juices out of the tomatoes, forming a quick, concentrated sauce that is not only great for roasting fish, it’s also terrific tossed with pasta or as an accompaniment for scrambled eggs, roast chicken, grilled pork chops. This dish is a go-too for weeknights or company.