Shrimp Salad Sandwich
A dilly, mayonnaisey shrimp sandwich is the classic Norwegian summer food. You can eat it for breakfast, lunch, and dinner. And I do!
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Scallop Potstickers
This dumpling recipe is for two of my great friends who don’t eat meat but do eat seafood…and they absolutely love dim sum. With all the pork dishes served at dim sum it can be a real challenge not to eat meat. In this version of a dim sum standard, I used scallops because I love their clean sweet flavor, though shrimp could easily be substituted or added. Some vegetables help keep the dumplings light and fresh. Finally, the tofu binds the filling together and absorbs the flavors of the green onions, garlic, and ginger. These are a lot of fun to make with others, so don’t be shy about recruiting helpers, including kids. And don’t worry, even ugly dumplings taste good.
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Shrimp a la Bittman
A few months ago I wrote about how I like to poach shrimp (and other fish and shellfish) in olive oil. And I still do! But I also like to cook shrimp using a method I learned from Mark Bittman. He slathers shrimp in a loose green sauce and roasts them at 500 degrees (I do 450). The shrimp emerge, unscathed by the heat -- cooked through quickly enough that they remain delicate and plump, with a juicy snap. Recently, I pared down the recipe even more, giving the shrimp a slick of oil, and lemon and lime zest, showering them with the citrus juices at the table.
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Baked and Buttered Bay Shrimp over Pasta
Keeping the ingredient list short but full of intention means that every flavor works in unison, with little waste. Waste, like shrimp shells, is a matter of perspective -- and this recipe proves that big flavor can come in simple packages.
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Anchovy Puffs
I've beeen making these for so long I barely recall where I found the recipe - I think it was an old Bon Appetit (c. 1978ish?) The original recipe couldn't have been simpler - 3-ingredient dough and a tube of anchovy paste. I decided I could improve on the anchovy paste a little. Best part is they freeze really well and can just be popped into a hot oven for 8-10 minutes and voila! Everyone who has ever tasted these wants more, even those who profess to hate anchovies! They are the perfect blend of salty, creamy, puffy and are indeed a single bite.
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Rosemary Couscous With Garlicky Shrimp & Tomatoes
Big Little Recipes has always embodied what I consider to be a well-rounded dish—simple and quick, yet highly-impactful. In light of Emma Laperruque’s departure, I wanted to keep the spirit of her small ingredient list/big flavor ethos alive while staying true to the community-driven aspect of Food52, which fueled my decision to transform BLR into a collaborative column. From now on, you’ll be hearing from an array of new and rising voices in the food and recipe development world.
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Sheet Pan Breaded Alaska Cod With Sweet Potato Wedges
On busy nights when cooking a multi-dish meal feels like a stretch, nothing beats an easy sheet-pan dinner. The following recipe is a loose twist on a classic comfort food: fish and chips. Here, Alaska cod fillets are lightly breaded (not battered!) and baked in the oven with sweet potato wedges until everything is deliciously crisp.
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Gochujang Marinated Alaska Sablefish With Shiitakes
Buttery, succulent Alaska sablefish (also commonly known as black cod) lends itself to a variety of preparations, but my favorite is this easy recipe hack, modeled after a method my mom used when I was growing up: wrapping fish fillets, sliced vegetables, and a flavorful marinade in parchment paper, then baking the “packages” in the oven for diners to open at the table. The “en papillote” cooking method isn’t new, but it was always (and still remains) a fun and impressive way to prepare fish and take dinner to the next level.
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Confit Halibut With Tomatoes & Preserved Lemon
When the growing season reaches full throttle I sometimes feel overwhelmed by the volume of tomatoes coming from the gardens at Catbird Cottage (a good problem to have, I know). And every year, confit comes to the rescue. Slow-cooking foods in fat—often with a simple mix of aromatics—makes a meal that preserves the bounty with dynamite results. Buttery halibut is a favorite, but this dish would be just as tasty with cod, or even shrimp. Nestle all the elements around the fish and just barely cover in oil, then let the soft bubbling bring everything into jammy, aromatic harmony. Use any leftover infused oil to cook rice, beans, or toss in pasta.
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Alaska Sole With White Beans & Garlicky Greens
Here, delicate and mild wild Alaska sole is prepared simply in a skillet on the stovetop with plenty of butter. Accompanied by creamy white beans, garlicky kale, crunchy fennel, and a squeeze of fresh lemon juice, this simple but flavor-packed meal comes together in under 30 minutes. To save time and dishes, you’ll use the same pan for cooking the vegetables and the fish, which also adds yet another layer of flavor to the modest wild Alaska sole.
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