- reduced-fat mayonnaise
- cornichon pickling juice
- minced red onion
- Salt and ground black pepper
- Water
Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).
This recipe was published in our cookbook The Best Light Recipe.
- vegetable oil
- large egg whites
- Dijon mustard
- minced fresh thyme leaves
- garlic powder
- cayenne pepper
- Vegetable cooking spray
- Table salt and ground black pepper
Almond cake may be a simple and humble Italian dessert, but it’s also remarkably versatile and a natural make-ahead dessert.
Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to overtoast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.
This recipe was published in our cookbook The Best Make-Ahead Recipe.
- salt
- baking powder
- whole milk
Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.
- table salt
- table salt
- campanelli
- balsamic vinegar
- extra-virgin olive oil
- ground black pepper
- red pepper flakes
- chopped fresh basil
- lemon juice
- shaved Pecorino Romano
- Salt and pepper
- barbecue sauce
- minced chipotle chile in adobo
- water
- shredded cheddar cheese
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
- large eggs
- half-and-half
- Table salt and ground black pepper
- olive oil
In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.
- fennel seeds
- cumin seeds
- coriander seeds
- ground cinnamon
- dry mustard
- light brown sugar
- ground black pepper
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes. This rub is excellent on grilled pork tenderloin.
- light brown sugar
- hoisin sauce
- toasted sesame oil
- Asian chile paste
- spice powder
- table salt
If you have no orange marmalade, substitute an equal amount of honey. This is an excellent rub for grilled pork tenderloin.
- grated orange zest from 1 large orange
- chopped fresh sage leaves
- extra-virgin olive oil
- orange marmalade
- ground black pepper
- table salt
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
- granulated sugar