• Asian Braised Fish, with Bok Choy & Ginger

    Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using.
  • Parchment Roasting Fish

    One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a light sauce to serve with the fish.
  • Pan-Fried Tilapia with Lemon Caper Sauce

    Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving.
  • Spiced Tuna with Arugula & Bell Pepper Salad

    Here, Eric shows off his seafood skills by creating a very simple dish that tastes complex and layered thanks to the smoked paprika and seafood essence in the Salvador N.19 spice blend.
  • Spiced Kabocha Squash Soup

    This naturally sweet and creamy Kabocha Squash Soup is a wonderful addition to a Thanksgiving meal. It is richly textured, delicious and light – no cream or butter. The secret is the use of vegetarian kelp stock as a base. Kelp is rich in the sixth taste sensation, umami, known a powerful natural flavor enhancer.
  • Gluten-free, Grain-free Zucchini Lasagna

    2012-09-10 - 1 comment
    Our friend Frank Baldassare is a leading chef in gluten-free and allergy-friendly cooking. Try his creative recipes that make everyday healthy and delicious. The Missing Ingredient® Gluten-Free/ Grain-free Recipe: Zucchini Lasagna.
  • Roasted Ratatouille with Eggplant and Zucchini

    Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. She worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living.
  • Kale, Shiitake Mushroom, Raisins, & Sunflower Seeds

    Kale is one of the vegetables I encountered for the first time in my life after moving to America and fell deeply in love with it. I have been continuously enjoying kale, simmered or raw since my discovery.
  • Corn and Ginger Rice with Shoyu and Butter

    Ginger powder from Wellington’s offers super fresh ginger taste along with a kick- and-spiciness, mellow sweet taste, slight bitterness and some astringency – all of which contribute to produce the perfect flavor in the final dish.
  • Parchment Wrapped Pescado

    This is my all time favorite dish to make for dinner parties. Your guests are sure to be impressed when their individual packages arrive at the table. It only takes minutes to prepare and can be done ahead of time as well. This is my take on a classic, (done in a Moroccan style) but feel free to improvise with what you have on hand.
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