Cooking
Or: the New York Times Cooking recipes I trot out when I want to impress without any stress.
My cousin texted me the other day with the prompt of all prompts: “Is there a New York Times Cooking recipe that’s an absolute slam dunk in your mind — a go-to if people are coming over for dinner?”
My first question: “Any dietary restrictions?” (I’m not here to send anyone into anaphylactic shock.)
“Nope.”
[Cracks knuckles]
Reader, let’s do this.
My first move is Ali Slagle’s olive oil baked salmon, a recipe that produces silky, perfectly cooked fish. A small fillet that someone might cook solo for a quick dinner shouts efficiency, while a huge portion gently baked in an olive oil bath purrs: “Hello. Pour yourself a glass of wine and get comfortable.”
Ali’s salmon goes with all types of sides and salads, and I love how versatile the recipe is — I always add whatever fresh herbs I have on hand, and the comments are full of great suggestions. Add cherry tomatoes! Sliced onion and olives! Anchovies and fresh fennel! It’s your fish and it’s your party.
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Olive Oil Baked Salmon
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