By Melissa Clark Melissa Clark’s salmon with anchovy-garlic butter.Credit...Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Of all the ways to add oomph to weeknight ...
Put the shallot, fennel, dill, parsley and lemon zest in a pan ... strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir ...
It’s joy forged from butter and sugar. I’m tempted to just ... like the maple-miso salmon with green beans below. Think of it as cookie-making fuel. Ideas? Requests? Get in touch with me ...