The Briny Lemon

05/21/2013 07:35 PM

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Smørrebrød: Danish Open-Face Sandwiches with Smoked Salmon

You’ve heard of a smorgasbord—typically a buffet featuring a bounty of cold dishes, from lobster, smoked salmon, herring, and eel to ham and liver pate to sliced tomatoes, onion rings, pickled cucumbers, and gherkins to salads, cheeses, and spreads. In other words, if it’s fresh, delicious, and small-plated, it’s in. Think of smørrebrød as a smorgasbord on a sandwich—always open-faced

The Briny Lemon

05/20/2013 07:47 PM

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Chicken Kiev with Garlic-Herb Butter

Traditional chicken kiev is a simple dish of breaded, fried chicken breasts stuffed with pieces (or small logs) of cold butter. The boneless breasts need to be pounded to an even thickness to allow for easier rolling. In this recipe, I enhanced the butter with the savory flavors of garlic and fresh herbs, which cook into the meat as the butter melts. The result is moist, tender chicke

The Briny Lemon

05/19/2013 08:12 PM

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Pan-Fried Pork with Rhubarb-Fig Chutney

Rhubarb is a springtime favorite for bakers, since it makes a great filling for pies and other sweets. But this slightly bitter, raw-tasting vegetable is good for more than loading up with sugar and turning into a baked good. It also makes a flavorful chutney that’s both sweet and savory.Chutney’s combination of fruits, vegetables, and aromatic spices cooked down together makes it one

The Briny Lemon

05/19/2013 07:45 PM

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Ukrainian-Style Potato Salad

The beauty of this simple potato salad is just that—simplicity. After perusing various materials on Ukrainian cuisine, I came away with these highlights:Potatoes and cabbage reign.Onions and beets reign almost as much.Meatless meals are common.Ukrainian cooks can turn simple root-vegetable-based dishes into delectable dinners. I created this recipe based on the simplest versions of p

The Briny Lemon

05/16/2013 08:06 PM

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Mediterranean-Style Meatloaf with Goat Cheese-Yogurt Sauce

Moist, tender meatloaf is rustic, downhome comfort food at its best. Add the rich, aromatic flavors of Mediterranean ingredients and classic meatloaf steps up a notch. Lamb, mint, parsley, and garlic highlight the meat mixture in this recipe, while goat cheese, yogurt, lemon, and more mint make up the thick, creamy sauce. The result is hearty, tangy, savory, and bright, all at once. I

The Briny Lemon

05/15/2013 09:07 PM

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Pan Chicken with White Wine Sauce Mirepoix

“Mirepoix” is the French term for a chopped vegetable medley—carrots, celery, and onion—used as a base for sauces, braising liquids, stews, and other dishes. Fresh herbs such as basil, thyme, or rosemary are sometimes added.For this recipe, I wanted to play up the mirepoix as more than the sauce starter, essentially turning the vegetables into a side dish for the chicken, along with a

The Briny Lemon

05/15/2013 08:48 PM

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Crispy Fish Sandwiches with Garlic-Chive-and-Caper Mayonnaise

Crispy, batter-fried fish is as tasty as it is crunchy. To get the filets crispy on the outside and flaky-tender inside, hot oil is key. You don’t need to deep-fry the fish—just make sure the oil is completely heated before placing the filets in it. When I need especially hot oil, I go for peanut. Its high smoke-point and mild flavor make it perfect for turning batter into a crun

The Briny Lemon

05/08/2013 08:31 PM

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Huevos Rancheros with Chorizo and Refried Black Beans

If I’m making huevos rancheros for breakfast, I prefer to keep them lighter and closer to the “real thing” in Mexico: corn tortillas topped simply with eggs and salsa. But the flavors are too good to enjoy only on an occasional Saturday morning, so this recipe dresses up the dish tostado-style for dinner. I gave it a little heartiness with refried black beans and crumbled chorizo sausage. Bu

The Briny Lemon

05/06/2013 07:43 PM

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Lomo Saltado: Peruvian Steak and Fries

This hearty meat and potatoes dish is Peru’s signature version of American steak and fries—with one big difference: steak and fries in the States are served as two separate items on the plate, while the Peruvian version shows up at the table with the beef and potatoes tossed together, along with the other ingredients—like stir-fry. Indeed the meat is stir-fried, and preparation isn’t

The Briny Lemon

05/05/2013 09:07 PM

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Baked Buttermilk-Chicken with Pancetta and Chives

Some recipes call for brining chicken in buttermilk, then washing off the brine before cooking the meat. Others use the buttermilk in a batter for crispy, skin-on fried chicken. For this recipe, I didn’t want to wash off the buttermilk or create a batter, so I simply used it as a marinade, whisked with rich smoked paprika.I wanted the marinade to bake onto the chicken, but most of the

The Briny Lemon

05/04/2013 09:20 PM

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Grilled Chicken BLTs with Chipotle Honey-Mustard

If you love a good BLT, turn the sandwich into dinner with lean grilled chicken breast and a zesty, sweet honey-mustard sauce spiced with chipotle and adobo. Smoky bacon, slightly charred chicken, fresh tomatoes, and a little heat add up to a tasty balance of flavors in a very simple dish. Note: I cooked the bacon in a grill pan not only for the ease of using only one pan for both mea

The Briny Lemon

05/03/2013 07:52 PM

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Linguini with Garlic Shrimp in Parsley-Pecan Pesto

Pesto is one of the simplest, richest, and most delicious non-cooksauces you can make. Traditionally made with basil and pine nuts, the pesto in this recipe substitutes parsley for the basil and pecans for the pine nuts, resulting in a fresh, nutty taste with the cheesy goodness of Parmesan and fruity extra virgin olive oil.The only “cooking” I did for the sauce was toasting the pecan

The Briny Lemon

05/01/2013 07:45 PM

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Pork Rib Sandwiches with Sweet-and-Sour Coleslaw

Pulled pork is commonly made with pork shoulder (Boston butt), but western-style ribs are also great for turning tender, juicy braised meat into succulent pulled-pork sandwiches.This recipe celebrates southern U.S. cuisine with a sweet and tangy coleslaw mounded on top of the pork. I based the simple slaw dressing on vinegary Carolina barbecue sauce, adding enough sugar to balance the

The Briny Lemon

04/30/2013 08:29 PM

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Braised-Beef Taquitos with Dried-Chile Salsa

Whether taquitos are authentically Mexican or born in the southwestern United States is still up for debate. Regardless, these simple meat-filled tortillas are loaded with spicy flavor and rich depth. I made the salsa with a dried chile base because the smokiness of the peppers is unbeatable and it inundates the salsa with complex taste that comes together easily.Chiles California and Chiles

The Briny Lemon

04/30/2013 07:18 PM

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Baked Chicken with Bourbon-Pecan Butter

Pecan. Butter. Maple syrup. Bourbon. What’s not to love? This simple marinade and basting butter turns ordinary baked chicken into a flavor-loaded, casual dinner with very easy preparation. Blend the butter, marinade the chicken, and bake it—that’s it.Tip: After toasting the pecans, wipe out the skillet and place the half-stick of butter in it. The leftover heat will melt the butter w

The Briny Lemon

04/27/2013 07:58 PM

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Grilled Turkey Salads with Strawberry-Maple Vinaigrette

There’s so much more to do with fresh fruit in the kitchen than filling pies and topping cereal. Sauces, salsas, and salads come to mind. The simple vinaigrette in this recipe is made with fresh strawberries complemented by the sweetness of a little maple syrup and balanced with mild but tangy white wine vinegar and Dijon mustard. It’s easy, bright, and loaded with flavor.Lean, light

The Briny Lemon

04/25/2013 08:20 PM

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Pan-Seared Chicken Tenders with Red Pepper and Pineapple-Bourbon Glaze

This one-skillet dinner is about layering flavors, building from the seared chicken to the seared peppers and pineapple chunks to the sweet and spicy glaze to lightly coat the meat, vegetables, and fruit in a buttery, caramelized sauce. This recipe is quick and easy to put together, and the combination of sweet, spicy, and rich makes a casual meal loaded with flavor and no-fus

The Briny Lemon

04/21/2013 08:04 PM

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Thai Sesame Meatballs with Ground Turkey and Spicy Sweet-and-Sour Sauce

These deceptively decadent meatballs pack rich, bold flavor without the heaviness of typical beef meatballs with sauce. Ground turkey thigh meat is lean and juicy, and panko breadcrumbs are lighter and less dense than fresh, “wet” breadcrumbs. For this recipe, I used pure sesame paste as a binder in place of egg. The paste not only helps hold the meat mixture together, but also adds t

The Briny Lemon

04/20/2013 07:42 PM

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Pasta with Calamari and Sweet Peas in Garlicky Cream Sauce

"Calamari" simply means squid served as food. Its tubes and tentacles are mild, sweet, and delicious, whether paired with a sweet and spicy chile sauce or a creamy, garlicky sauce, as in this recipe. To cook squid properly, one of two methods is needed: hot and fast or low and slow. In other words, this seafood needs a quick sauté or a longer low-temperature braise to bring out i

The Briny Lemon

04/17/2013 08:07 PM

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Slow-Cooked Moroccan Chicken with Apricots and Olives

Traditional Moroccan meat-and-vegetable stews called “tagines” derive their name from the pot they’re cooked in—a large, earthenware, or clay, bowl with a tall, cone-shaped lid called a tagine. Whether you use an actual tagine or not, there are two keys to making a rich, delicious Moroccan-style stew: slow cooking and lots of spices and other aromatic ingredients. Common spices includ

The Briny Lemon

04/16/2013 08:24 PM

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Fried Hake with Mustard Cream and Seared Vegetables

Hake, often sold as Cape Capensis in the United States, is a mild-tasting whitefish much like orange roughy, flounder, or sole, and it may be substituted for these other fish in just about any dish. For this recipe, be sure to choose thin filets that cook quickly and don’t have a very strong taste of their own—milder varieties complement the mustard cream instead of competing with it.

The Briny Lemon

04/14/2013 08:09 AM

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Baked Mahi-Mahi with Noodles in Spicy Ginger-Miso Broth

Hearty, firm fish filets stand up well in broth, and mahi-mahi is a good choice. Japanese and Thai flavors make the broth in this recipe bold and spicy, and tender rice noodles soak up all that delicious salty savor—no additional sodium needed.Fresh ginger and yellow miso create an aromatic, rich base, and shiitake mushrooms add a deep earthiness to bring this dish together. Note: Whisking a

The Briny Lemon

04/11/2013 08:01 PM

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Cheese Steaks with Seared Pepper and Onions

In the United States, many people are familiar with Philly cheese steaks, whether they live in Philadelphia, Pennsylvania, or not. But some believe that only true Philadelphians can lay claim to making the city’s signature sandwich. Fair enough—I respect that sentiment, and agree.So this recipe is simply a beefy, oniony, cheesy (provolone, not Chees Whiz) sandwich made in Philly cheese steak

The Briny Lemon

04/10/2013 09:42 PM

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Pan-Roasted Pecan-and-Parmesan Chicken Thighs

Thin slices of boneless chicken thighs make fast, tasty additions to a variety of dishes—from soups and stir-fries to pasta and main-course salads. But left whole, these juicy morsels of dark meat take well to a flavorful coating of chopped pecans, Parmesan cheese, and fine, dry panko breadcrumbs.Pecans are “soft” nuts, so the breading here doesn’t result in a crispy, crunchy finish, as with

The Briny Lemon

04/10/2013 08:44 PM

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Oven-Roasted Artichokes with Lemon-Marjoram Butter

When artichokes are in season, take advantage of this lovely vegetable’s fresh, natural savor and wholesomeness. The outside may look daunting but getting to the delectable, meaty inside is easier than it seems—and worth every moment. For step-by-step photos and instructions on preparing fresh artichokes, see Pan-Seared Artichokes with Olive Oil and Lemon.ArtichokesSearing, simmering,

The Briny Lemon

04/08/2013 07:33 PM

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Crispy Scallop Cakes with Chive Cream and Lemony Broccolini

Panko breadcrumbs play two roles in the scallop cakes recipe—as a binder along with the egg yolk and as an outside crust to give the cakes a crispy, crunchy coating when fried. To get that crunch, the oil needs to be hot before you add the cakes. I chose peanut oil here because of its higher smoke point.The chive cream is a little sweet, a little oniony, and very creamy. The secret in

The Briny Lemon

04/06/2013 06:55 PM

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Iceberg Wedges with Tuna and Fresh Blue Cheese Dressing

Of the many bottled blue cheese salad dressings on the market, none is as good as the one you make in your own kitchen. The ingredients are simple, the preparation is easy, and the flavor is fresh, tangy, and oh so blue.Don’t let anyone convince you that iceberg wedge salads are passé. One cook’s cliché is another’s continued treasure, and this little salad is loaded with tastes and textures

The Briny Lemon

04/03/2013 07:18 PM

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Spaghetti with Mushroom-Meat Sauce

The key to making rich, flavorful meat sauces for pasta is time. Whether you use veal, lamb, pork, or beef, as in this recipe, give the sauce at least two hours to develop the deepest flavors of the meat, tomatoes, and vegetables.This recipe includes both meat and earthy, meaty mushrooms to make a very hearty dish—but still only one pound of beef for six servings. Like the beef, the m

The Briny Lemon

04/01/2013 06:55 PM

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Arugula and Pea Salads with Maple Cream Dressing

This salad is hearty enough to work as a side dish or as a light lunch on its own. Arugula adds a distinct peppery taste with a hint of bitterness that works as a flavorful contrast to the sweet bell pepper, snap peas, and dried cherries. Green peas and broccoli add an earthy element to the dish, and the entire salad is sweetened with a creamy maple dressing made with only three ingredients:

The Briny Lemon

03/30/2013 07:04 PM

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Chicken-Chili Nachos with Spicy Cheddar Sauce

A homemade nachos platter is so much better than the one at your favorite bar. Salsa made with all fresh ingredients, creamy cheese sauce without a lot of fat, and lean ground chicken make this recipe not only flavorful and satisfying but lighter than most restaurant platters as well.Serve it as party food or as a casual, “community” dinner for four. Tip: You can make the nachos with leftove

The Briny Lemon

03/26/2013 07:25 PM

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Roast Salmon and Asparagus with Lemon-Dill Butter

Light, flavorful, simple—and so convenient. It doesn’t get much easier than meat and vegetables cooked at the same time in the same pan, garnished with the same sauce. In this case, the “meat” is thick salmon filets, and the vegetables are seasonal young asparagus spears and tender scallions (if you can find spring onions, substitute those for the scallions). The lemon-dill butter is

The Briny Lemon

03/24/2013 06:53 PM

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Southwestern Chile-and-Cheese Omelets with Avocado

Breakfast, brunch, or even dinner—omelets make easy, inviting, and versatile dishes any time of day. From simple folded eggs with a little seasoning to hefty mounds stuffed with meats and cheeses, omelets vary from cook to cook. For this recipe, I went vegetarian with southwestern flair. Hot chiles, mild pepper, onion, garlic, and a little cheddar combine for spicy, savory Tex-Mex flavors, w

The Briny Lemon

03/21/2013 07:53 PM

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Flatbread Pizza Margherita

Legend has it that this famous Italian pie got its name from a chef who received kind comments from Queen Margherita after serving her a slice during a royal visit to Naples in the late 1800s. Fact or fiction, Pizza Margherita was born, and the deliciousness lies in its simplicity. One thing is for sure: the pie’s ingredients patriotically reflect the colors of the Italian flag: red tomato s

The Briny Lemon

03/17/2013 08:50 PM

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Italian-Style Meatloaf with Pecorino-Romano and Basil-Tomato Puree

Old-fashioned, classic comfort food is always a welcome sight on the dinner table, and meatloaf is a prime example. But there’s nothing “old” about it when you dress it up with flavors from one of the world’s most flavorful, inviting cuisines: Italian.Beef and pork, bell pepper and onion, fresh basil and parsley, fennel seed, Romano cheese, and a rich, basil-filled tomato sauce all ad

The Briny Lemon

03/16/2013 08:04 PM

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Pancetta Baked Beans

Baked beans aren’t just for summertime picnics and tailgate parties. This tender, creamy, slightly sweet dish makes a tasty side for any dinner, any time of year. Pancetta adds bacony flavor and balances the sweetness of the sauce. This recipe is based on traditional Boston baked beans. Since New England has an abundance of fresh molasses, the traditional dish calls for it, instead of

The Briny Lemon

03/15/2013 07:20 PM

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Pan-Cooked Turkey Cutlets in White-Wine Mushroom Sauce

Tender turkey cutlets in a rich, savory mushroom sauce with white wine make a fast, flavorful, and simple dinner for two—or more. This recipe is easily doubled and would work well with chicken cutlets or even thin strips of boneless pork chops. The key to the sauce is a creamy but silky consistency—too thin and it’s watery, too thick and it’s gravy. I used cornstarch instead of flour

The Briny Lemon

03/11/2013 06:43 PM

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Pasta with Garlicky Beef and Pancetta Sauce

This is a meat lover’s pasta sauce, plain and simple. While I won’t call it “light,” the dish is leaner than typical sauces made with ground meats. I used a half-pound trimmed sirloin steak for four servings, cutting the beef into very small chunks before cooking. These less-than-bite-sized pieces go a long way in the sauce, making it seem like there’s more per serving than there actually is

The Briny Lemon

03/10/2013 07:34 PM

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Pan-Fried Parmesan-and-Herb Chicken Breasts

Simplicity reigns in this recipe, but the combination of cheesy, salty, herbal, and lemony makes the flavors deliciously complex. Texture is important too. A crispy coating with tender chicken inside—pounded to a uniform thickness for quick, even cooking—ensures a crunchy, juicy bite throughout.Even though the chicken is breaded and fried, it remains on the light side with a thin coating of

The Briny Lemon

03/10/2013 07:33 PM

6 views

Watercress Salad with Maple-Mustard Vinaigrette

A salad isn’t just a first or last course, or that limp green thing shoved off to the side of your steak and baked potato. Instead, a salad makes a great side dish on its own, replacing any rice, pasta, or other vegetables—including that baked potato.The key to making an inviting salad for any use is in balancing a variety of tastes and textures in the ingredients. You don’t need a lot of in

The Briny Lemon

03/09/2013 07:27 PM

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Japanese-Style Chicken Wings with Miso-Sesame Glaze

Miso is a salty, sweet, creamy condiment used in Japanese, Korean, Chinese, and other Asian cuisines. It provides a flavorful base for glazes, sauces, and dressings—and makes a great-tasting soup. What is it? Fermented soybean paste, typically including soybeans, ground rice, salt, and water.Pure Chinese sesame paste is made from ground roasted sesame seeds. Because the seeds are roas

The Briny Lemon

03/06/2013 07:42 PM

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Maple-Sausage and Lentil Stew

Savory meat and vegetable stews are the perfect warm-up dish on a cold evening. But they don’t need to be heavy or fat-laden. With nutritious lentils and other fresh vegetables and a small amount of meat for four servings, this stew is hearty but not heavy. Maple syrup balances the savor with a little sweetness—and really kicks up the flavor of mild sausage.Note: use whatever kind of

The Briny Lemon

03/04/2013 09:14 PM

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Stir-Fried Pork and Rice

The ingredients list looks long here but it’s made up of simple items that come together quickly and easily—and result in great flavor with a fresh, bold finish. I’ve said it before and I’ll say it again (and probably many more times): stir-fries are some of the most healthful, delicious, and easiest dishes you can prepare. Quick-cooking, little fat, fresh ingredients, tons of flavor—

The Briny Lemon

03/03/2013 09:49 PM

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Black Bean Cakes on Homemade Biscuits

These homey and wholesome sandwiches are all about from-scratch cooking. The black bean cakes are creamy and delicious with soy sauce providing a rich, caramel saltiness—no additional sodium needed.Homemade biscuits are easy to make and take very little time. Even if you’re not a baker—and I’m not—these simple biscuits turn out golden on the outside, soft inside, and so tasty. I rolled them

The Briny Lemon

03/03/2013 07:56 PM

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Spicy Kimchi

Love it or hate it, kimchi is one of the most healthful, nutritious dishes you can prepare. This classic Korean staple can be used as a topping, condiment, side dish, relish, you name it. Kimchi brings a flavor-loaded addition to anything it’s paired with. The pungency of the fish sauce, ample garlic, and grated radish is beautifully matched by the spiciness of the chile paste and—in this ve

The Briny Lemon

03/01/2013 07:56 PM

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Pan-Seared Scallops and Potatoes with Cilantro-Oil Drizzle

Sea scallops and cast-iron make a beautiful pair. A heavy, well seasoned skillet is the perfect vehicle for turning fresh, briny scallops crusty and golden on the outside while keeping them tender on the inside—a little butter and some ample heat is all you need.A fresh, light dinner like this one always benefits from a little pop of color and flavor, often by way of an aromatic sauce

The Briny Lemon

02/28/2013 07:56 PM

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Roast Chicken with Lemon-Chard, Apple, and Almonds

Roast chicken is one of the easiest dishes to prepare but the flavors you cook with it can make a bird something special. We all know lemon is the perfect mate for many kinds of fowl, but add garlic to the rub and a few sweet onions to the pot and you’ve got a simple, warm, and inviting dinner that’s still…roast chicken.For the side dish in this recipe, I wanted to try something a lit

The Briny Lemon

02/26/2013 07:02 PM

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Grilled Salmon with Stir-Fried Vegetables and Sweet-and-Sour Orange Sauce

This fast, tasty dinner is made even faster and tastier with grilled and stir-fried preparation and a fresh, orange-based sauce to dress both the vegetables and fish. Quick cooking at high temperatures means very little fat is needed. It’s simply a casual meal loaded with flavor that you can feel good about.Note: I chose wild-caught sockeye salmon for this recipe. You can use other sa

The Briny Lemon

02/25/2013 06:35 PM

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Chorizo-Stuffed Poblanos with Dried-Chiles-California Sauce

This dish is all about chiles—from mild to hot, green to red, large to small, fresh to dried. If you love chiles like I do, there’s no such thing as too many. “Chiles California” are dried anaheims, so they’re very mild. But like most dried chiles, they add a deliciously rich, earthy, smoky flavor to sauces, regardless of the heat level. I can’t go without a little spice, however, so I

The Briny Lemon

02/22/2013 08:00 PM

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Pan-Seared Shrimp and Vegetables with Spinach-Couscous and Garlic Oil

If you love shrimp and garlic, put them together, along with fresh vegetables and tender couscous, for a fast, healthful, and simple dinner loaded with great flavor. Gently simmering the olive oil with chopped garlic then straining it through a sieve infuses the oil with that delicious garlicky taste without actually including pieces of the chopped bulb in the dish. Note: the ratio of

The Briny Lemon

02/21/2013 09:04 PM

22 views

Linguine with Parmesan-Tomato Sauce

This is simplicity at its tastiest. When you’re using few ingredients, make them the best they can be: fresh tomatoes, double-concentrated Italian tomato paste, fresh parsley, and the king of Italian cheeses, Parmigiano-Reggiano.The full tomato sauce recipe with additional information is at Classic Pasta Sauces with Few Ingredients, but I’ve recreated the recipe here for a smaller amo

	The Briny Lemon
	I enjoy creating and sharing recipes, and that's what The Briny Lemon is about—fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Along with the recipes, I try to provide helpful info on ingredients and methods and, most importantly, to show new cooks (and non-cooks) the pleasure of setting the table with a delicious homemade meal.

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