Recipes

Not interested in a steamy, hot kitchen for dinner? This no-cook shrimp ceviche is the key to a cool and quick meal.

This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect.

Compliments are a sure thing when I fix these fabulous salmon fillets. A tasty marinade pumps up the flavor and keeps them moist and tender.

An air-fryer baked potato can be the staple lunch or dinner for any day of the week. Quick, easy and totally customizable, there is no reason not to love them.

A luxurious twist on a breakfast classic with poached eggs, smoked salmon, and hollandaise sauce over toasted English muffins.

Sweet mango salsa tops grilled or baked salmon, creating a tropical, tangy flavor perfect for warm-weather meals.

Crispy, pan-fried salmon patties blended with mashed potatoes and herbs—a budget-friendly comfort food.

A quick and creamy skillet salmon dish using light Philadelphia cream cheese—fast, flavorful, and under 30 minutes.

This risotto is a celebration of the verdant flavours of asparagus, pea, fennel, and mint, all highlighted by the golden glow of preserved lemon. You can replace the preserved lemon with fresh lemon, but you’ll lose the wonderful mellowness that preserved lemon imparts – an almost candied quality that adds delicious warmth to this luscious bed of buttered comfort. We love this with grilled shrimp, but well-seared scallops, or fillets of black cod or sea bass will also do very well. NOTES: Depending on the saltiness of both your stock and the preserved lemons, you may need to use up to a tablespoon of salt in this recipe. It’s best to add a little at a time throughout the process, tasting as you go, and seasoning one last time if necessary before serving. You can replace the preserved lemon rind with the zest of a large lemon, but reduce the amount of lemon juice by half if you do. Following the ban on absinthe in 1915, anise-based liqueur became the favourite long-drink of French gourmands from Paris to Marseille. Pour one fifth liqueur to four-fifths water over ice, and serve little picholine olives on the side. Sunshine in a glass.

About a year ago I had a wonderful dish of halibut cheeks served with grilled baby leeks and asparagus and a spring onion soubise at one of our favorite Providence restaurants, La Laiterie. That soubise has haunted me, and I’ve been waiting for just the right opportunity to try my hand at making a similar sauce at home. When this challenge was announced, I thought the super sweet Bomster scallops (from Stonington, CT) that we get at our local farmers market would pair beautifully, and happily I was right. The delicate onion flavor, in this instance enhanced with a hint of anise-y tarragon and the subtle tang of (you guessed it) crème fraiche, played really well with the caramelized scallops, and the pale green color of the sauce whispered “spring.” -