Trout with Lemon Dill Sauce


  • 2 tablespoons olive oil
  • 2 tablespoon of butter (divided)
  • ½ cup of white flour for dredging
  • 1 lb trout fillets
  • salt & pepper as you like it
  • 1 lemon, cut half into wedges and keep the other for zesting and squeezing
  • 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
  • 2 tablespoons chopped fresh chives (scallions will do in a pinch)
  • 1 tablespoon honey
  • white wine


  1. Preheat oven to 350.
  2. Pat fish fillets dry & salt and pepper the fish.
  3. Put about a ½ cup of flour in a shallow bowl or plate
  4. Heat your pan on medium-high, then add the oil and 1 tablespoon of butter, swirl to coat
  5. Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan
  6. Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit
  7. Pile your cooked fillets on a plate and transfer to the oven to stay warm
  8. Melt 1 tablespoon of butter in the pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeat.
  9. Add fresh dill and chives and whisk as it heats through.
  10. Add honey, and zest half a lemon over the sauce, squeeze in half of it and keep stirring so that it thickens and reduces to a nice saucy texture
  11. Plate your fish, top with the sauce, squeeze with a lemon.

From Sea Forager.


Salsa Macha


  • 2 ounces dried chiles (one or more of the following: arbol, chiltepin,pequin, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla — depending on the flavors and spiciness you want to go for)
  • 1 1/2ounces (1/3 cup) nuts (one or more of the following: almonds, peanuts, pecan pieces)
  • 1 tablespoon sesame seeds
  • 4 garlic cloves, peeled and halved
  • 2 cups olive oil
  • 1 tablespoon vinegar (apple cider vinegar works well here)
  • 1 teaspoon salt
  • 1/2 teaspoon dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme)


  1. Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds; cut into 1/4-inch pieces – you will have about 1 cup. (Simply use chiltepin or pequin whole.)
  2. In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic and oil. Set over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes. Remove from the heat and stir in the chiles. Let cool 5 minutes.
  3. In a small bowl, mix the vinegar with the salt until the salt dissolves, then add it to the pan along with the herbs. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. Run the processor for a few seconds until everything is finely chopped—but not pureed. Pour into a jar and store in the refrigerator until you’re ready to use.

From Rick Bayless.


Crab & Corn Chowder


  • 3 slices bacon
  • 1 large leek
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 2 cups water
  • 1 cup frozen corn
  • 12 ounces red thin-skinned potatoes scrubbed and cut into 1/2-inch chunks
  • 1/2 teaspoon salt
  • 1/4 cup whipping cream
  • 8 ounces Dungeness crab meat, cooked and shelled


  1. In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
  2. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
  3. Add wine and boil until almost evaporated.
  4. Add chicken stock, water, corn, potatoes, and salt.
  5. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
  6. Stir whipping cream into chowder.
  7. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact.

Serve with cilantro purée.

Adapted from Sunset Magazine.


West Indian Red Beans with Coconut Rice (Moosewood)

Coconut Rice Ingredients

  • 3/4 cup white rice
  • 1/2 teaspoon turmeric
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup coconut milk

Red Beans Ingredients

  • 3/4 cup diced onions
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon red pepper flakes or 1/2 small fresh chile pepper, minced
  • salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon allspice
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 (15-ounce) can of red kidney beans, drained (black beans will work too)
  • Chopped scallions and/or cilantro

Coconut Rice Instructions

  1. Rinse and drain the rice
  2. In a saucepan on medium heat, sauté the rice, turmeric, and salt in the vegetable oil for a minute or two, stirring constantly
  3. Add the water and coconut milk, bring to a boil, cover and reduce the heat to low
  4. Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes

Red Beans Instructions

  1. While the rice is cooking, in a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes
  2. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes
  3. Add the thyme, allspice, tomatoes, and beans, co3ver, and simmer for 10 to 15 minutes, stirring occasionally
  4. Serve the red beans on a bed of the rice and top with scallions and/or cilantro

From: Moosewood Restaurant Simple Suppers / The Today Show.


Tofu Marinade


  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce/tamari
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger


  1. In a small bowl, add dry ingredients and mix well.
  2. Add sesame oil, soy sauce and whisk until fully combined.
  3. In a shallow container, add diced or sliced tofu.
  4. Cover your tofu in marinade and refrigerate for at least 2 hours, or overnight.
  5. Preheat oven to 350F.
  6. Line a baking sheet with parchment paper. Place tofu on it in an even layer and bake for 35-40 minutes, flipping once halfway through. Tofu is ready when crispy and golden on the outside.

From The Big Man’s World.


How to Cook Dried Beans

From Moosewood Restaurant Cooks at Home (pp. 355)

The Quick-Soaking Method

  1. Put beans in a pot and cover them with 2 inches of water.
  2. Place pot on high heat and bring water to boil.
  3. After beans have boiled uncovered for 2 minutes, cover the pot and remove from heat.
  4. Allow beans to sit for 1 hour (chickpeas will take a bit longer).
  5. Beans are ready to cook!

Oven Cooking

  1. Preheat oven to 350°F.
  2. Place picked-over, rinsed, soaked, and drained beans in oven-safe pot and cover with 2 inches of fresh water.
  3. Bake for 1 hour (chickpeas will take a bit longer).

Slow-Cooker Chicken Tortilla Soup


For the Soup

  • 1 lb. boneless skinless chicken thighs
  • 1 15-oz. can black beans, rinsed
  • 1 cup frozen corn
  • 1 white onion, diced
  • 1 serrano or jalapeño seeded & diced (or more to taste)
  • 1 15-oz. can diced tomatoes (pref. fire-roasted)
  • 1/4 cup freshly chopped cilantro, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher salt
  • 2 cups chicken broth

For Serving

  • Shredded Monterey jack cheese
  • Tortilla chips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving


  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork & return to slow-cooker.
  4. Serve with cheese, sour cream, tortilla chips, avocado & cilantro.

Adapted from Delish.