Roasted salmon is part of our weekly rotation because it’s easy, everyone in the house likes it, and we’re really comfortable making it. This is the first recipe we’ve found in a while that’s been easier, faster, and more delicious than anything already in our wheelhouse. Serve it alongside broccolini or kale and rice or farro.
We usually celebrate New Year’s Day with friends at the Salt Lick Barbecue, with the traditional cabbage (cole slaw) and pork (ribs), but this was my first year to have black-eyed peas. They symbolize coins, which along with collard greens to symbolize bills, are thought to bring prosperity throughout the year. We can use all the help we can get this year!
Serve with white rice.
As we’ve been cooking more at home and rarely visiting restaurants, we’re really craving bold, unique flavors, especially Asian food. Learning how to use Sichuan peppercorns has been a revelation, and since first trying this dish we’ve started using the combination of salt, white pepper, ground Sichuan peppercorns, and sand ginger powder on everything. It’s as good on hot popcorn as it is this tofu.
For Thanksgiving this year we spatchcocked a turkey two days in advance and brined it in buttermilk. It was delicious, and had the added benefit of giving us time to make this homemade turkey stock in advance, which we then used in Day-Before Gravy (trying to simultaneously make gravy and get the meal on the table is quite stressful for me, so making it in advance is key!).
This recipe includes instructions for browning the raw turkey parts, unlike most recipes that assume you’ve already roasted your turkey.