Serves 6

Try to purchase fillets of similar size. If using smaller fillets (about 3 ounces each), serve 2 fillets per person and reduce the baking time in step 3 to 20 minutes. We strongly advise against using frozen fish in this recipe. Freezing can undermine the texture of the fish, making it hard to roll. Fresh basil or dill can be used in place of the tarragon.

You might need to buy:
  • minced fresh parsley leaves
  • minced fresh chives
  • finely grated zest from 1 lemon
  • Kosher salt and ground black pepper
  • Dijon mustard
  • panko bread crumbs
  • Lemon wedges for serving
Belongs to Bethany Glazed Salmon 

Serves 4

Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn’t ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake the salmon as directed in step 3.

You might need to buy:
  • light brown sugar
  • kosher salt
  • cornstarch
  • Ground black pepper
  • vegetable oil

Serves 6 to 8

To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.

You might need to buy:
  • 3–4 cups water
  • dry mustard powder
  • cayenne pepper
  • Ground black pepper

Our loaf does more than pay whole-wheat lip service.

Makes two 9 by 5-inch loaves

You can hand-knead the dough, but we’ve found that it’s easy to add too much flour during the kneading stage, resulting in a slightly tougher loaf. Wheat germ is usually found either in the baking aisle near the flours or with hot cereals such as oatmeal. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil.

WHY THIS RECIPE WORKS:
Most whole wheat bread recipes turn out either squat bricks or white bread in disguise. We wanted a nutty, hearty, light-textured sandwich loaf that really tasted like wheat. We started with a good white-flour recipe and worked our way backward to “unrefine” it. We made a series of loaves, replacing different amounts of all-purpose flour with whole wheat to find the highest percentage of whole wheat flour that we could use before the texture suffered. To bump the amount of whole wheat up even more, we substituted protein-rich bread flour for the all-purpose flour. Next, we soaked the flour overnight in milk, with some wheat germ for added flavor. This softened the grain’s fiber, kept the dough moist, and coaxed out sweet flavor. Finally, to give our bread well-developed flavor, we turned to a biga (or pre-ferment), a mixture of flour, water, and yeast left to sit overnight to develop a full range of unique flavors.

http://www.americastestkitchenfeed.com/test-kitchen-community/2012/08/best-of-the-best-day-ten-whole-wheat-sandwich-bread/

You might need to buy:
  • Soaker
  • DOUGH
  • honey
  • instant or rapid-rise yeast
  • vegetable oil
  • Bread flour for work surface
  • instant or rapid-rise yeast
  • BIGA
Belongs to Bethany Preserved Lemons 

Makes 4 Lemons

We prefer Meyer lemons; however, if you can’t find them, you can substitute regular (Eureka) lemons. Look for lemons with thin skins. Do not substitute table salt for the kosher salt. Depending on the size of your lemons, you may need more or less lemon juice to cover the lemons. You will need a 1-quart glass Mason jar for this recipe. The preserved lemons can be refrigerated for up to six months.

You might need to buy:
  • fresh lemon juice from 8 lemons
  • kosher salt
Belongs to Bethany Basic Couscous 

Serves 4 to 6

WHY THIS RECIPE WORKS:
Couscous, granules of semolina, traditionally serves as a sauce absorber under stews and braises, but it can also be a quick and flavorful side dish for a variety of foods. We wanted to develop a classic version for saucy dishes as well as a handful of flavor-packed versions, as convenient as the boxed kind, but much fresher tasting. Toasting the couscous grains in butter deepened their flavor and helped them cook up fluffy and separate. And to bump up the flavor even further, we replaced half of the cooking liquid with chicken broth. For our enriched variations, dried fruit, nuts, and citrus juice added textural interest and sweet, bright notes.

You might need to buy:
  • 1cup low-sodium chicken broth
  • 1cup water
  • 2cups couscous
  • 2tablespoons unsalted butter
  • 1teaspoon table salt
  • Ground black pepper

Serves 4

Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).

WHY THIS RECIPE WORKS:
Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We wanted a recipe that was ready in an hour and relied on supermarket staples. For depth and flavor, we used a mix of white and dark chicken and browned the meat first. After removing the chicken from the pot, we sautéed onion, strips of lemon zest, garlic, and a spice blend in the leftover brown bits and some oil; this ensured that no flavor went to waste. A number of everyday spices were necessary to recreate the authentic notes in Moroccan chicken, including paprika, cumin, cayenne, ginger, coriander, and cinnamon; honey contributed a missing sweetness. Greek green olives provided the meatiness and piquant flavor of hard-to-find Moroccan olives. Chopped cilantro, stirred in right before serving, was the perfect finishing touch to our exotic dinner.

You might need to buy:
  • Salt and ground black pepper
  • olive oil
  • low-sodium chicken broth
  • honey
  • ground coriander
  • cayenne pepper
  • ground ginger
  • ground cumin
  • sweet paprika
  • chopped fresh cilantro leaves

Serves 4 to 6

Let the dish rest briefly before serving so the flavors develop and the sauce thickens.

You might need to buy:
  • shredded fresh basil leaves
  • heavy cream
  • finely grated zest and 1/4 cup juice from 3 lemons
  • Ground black pepper
  • spaghetti
Belongs to Bethany Vegetable Lasagna 

Serves 8 to 10

We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.

You might need to buy:
  • extra virgin olive oil
  • Kosher salt and ground black pepper
  • Vegetable Filling
  • pepper
  • kosher salt
  • cornstarch
  • heavy cream
  • whole-milk cottage cheese
  • No-Cook Cream Sauce:
  • red pepper flakes
  • kosher salt
  • extra-virgin olive oil
  • chopped fresh basil
  • No-Cook Tomato Sauce:
  • minced fresh thyme
  • no-boil lasagna noodles
  • minced pitted kalamata olives
  • chopped fresh basil
Belongs to Bethany Vanilla Ice Cream 

Makes about 1 Quart

Two teaspoons of vanilla extract can be substituted for the vanilla bean; stir the extract into the cold custard in step 3. An instant-read thermometer is critical for the best results. Using a prechilled metal baking pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.

You might need to buy:
  • vanilla bean
  • heavy cream
  • whole milk
  • light corn syrup