​Fish en papillote—fish (in this case, salmon) baked in parchment paper parcels—is a hands-off way to get tender, flaky fillets without fuss. The catch: While the texture is sublime, the flavor can be muted. This recipe keeps things simple but bold: Nestle skinless salmon fillets on a bed of thinly sliced fennel and asparagus, wrap in parchment on a sheet pan, and slide the whole thing into the oven. Right before serving, rip open the packets and douse the steamed salmon and vegetables with a punchy lemon-dill vinaigrette for a bright, spring-ready zing.. Do I need to oil the parchment? No, the steam plus a drizzle of oil over the fish prevents sticking.. Can I use frozen salmon? Yes, but thaw the fillets overnight in the fridge and pat dry first. Frozen fish will steam unevenly and release extra moisture, making the parcels soggy.. Can I use other fish? Any similarly sized fillets work: arctic char, trout, halibut, or whatever your fishmonger recommends. (No fishmonger? Check out the best places to buy seafood online.) If you can’t find skinless fillets, a thin spatula will easily separate the flesh from the skin after cooking—or eat it if you don’t mind flabby fish skin!. Can I swap the vegetables? Trade the fennel and asparagus for zucchini, bell peppers, leeks, green beans, or any quick-cooking vegetables you like. Just slice everything thin so it cooks evenly with the fish.. What should I serve with salmon in parchment? Crusty bread for sopping up the tangy vinaigrette, or spoon the contents of the parcel over pasta or mashed potatoes.  

​A tuna melt needs no improving, but for those looking to change up the diner classic at home, consider some adjustments. Chopped kimchi and soy sauce transform mellow tuna salad into far more exciting fare. (And when it comes to the fish itself, go for oil-packed tuna here; it‘s richer and silkier than water-packed.) Made open-faced and toasted under the broiler, multiple melts come together at once, so no one at the table has to wait for a sandwich. And while any bread will technically suffice, English muffins fit perfectly in hands—tuna melts are not a knife and fork situation. Serve with salad greens to round out the meal.. Fermented foods like kimchi pack a wallop when it comes to flavor, ideal for punching up weeknight dishes. Mother-in-Law’s, a widely accessible brand, offers a solid balance of heat and tang—and lasts in the fridge for months.  

​Step 1. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Arrange about 1″ pieces of 1 lb. hot or sweet Italian sausage, casings removed, in pot in a single layer. Cook, undisturbed, 3 minutes, then continue to cook, stirring occasionally with a wooden spoon or heatproof rubber spatula, until browned all over and just cooked through, 3–4 minutes more. Using a slotted spoon, transfer sausage to a plate.. Step 2. Place 1 medium onion, chopped, in same pot and season with kosher salt. Cook, stirring often, until slightly softened and starting to brown, about 3 minutes. Add 5 garlic cloves, thinly sliced, and one 4.5-oz. tube double-concentrated tomato paste (about ½ cup) and cook, stirring often, until paste is starting to stick to pot and has darkened significantly, about 3 minutes. Pour in 2 cups water, scraping up any browned bits stuck to bottom of pot.. Step 3. Pour in 4 cups low-sodium chicken broth and add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Increase heat to high and bring to a boil. Add 10 oz. dried lasagna noodles (about 10 noodles), broken into 2″–3″ pieces, and cook, stirring often, until very al dente, about 9 minutes.. Step 4. Meanwhile, place 1 cup whole-milk fresh ricotta in a small bowl and season with salt and freshly ground pepper; mix well.. Step 5. Stir another 2 cups water into soup (it will have thickened up by this point); return sausage to pot. Reduce heat to low and cook just until meat is warmed through, about 5 minutes. Remove pot from heat and stir in 5 oz. fresh baby spinach; season soup with more salt and pepper if needed.. Step 6. Ladle soup into bowls. Top each with a dollop of ricotta mixture and season with more pepper.  

​Step 1. Slice 1 pork tenderloin (about 1 lb.) crosswise on a slight diagonal against the grain ¼” thick. Transfer to a medium bowl and add 2 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable oil. Toss with your hands until meat is well coated. Cover and let sit at least 15 minutes.. Step 2. Stir together one 2″ piece ginger, peeled, finely grated, ¼ cup oyster sauce, 1 Tbsp. sugar, 1 Tbsp. toasted sesame oil, 1 Tbsp. distilled white vinegar, remaining 2 Tbsp. soy sauce, and ¼ cup water in a small bowl; set sauce aside.. Step 3. Heat remaining ¼ cup vegetable oil in a large stainless-steel or cast-iron skillet over medium-high until almost smoking. Arrange sliced pork in pan in a single layer, separating clumps with a fork as much as possible. Cook, undisturbed, until deep golden brown underneath, about 5 minutes (fat will spatter as the meat cooks, so stand back). Using tongs, transfer pork to a large plate, leaving as much oil in pan as possible (meat won’t be fully cooked through at this point but don’t worry; it will cook more later).. Step 4. Cook 8 oz. sugar snap peas, trimmed, in same pan, tossing occasionally, until tender and blistered in spots, about 3 minutes. Transfer to plate with pork.. Step 5. Cook 1 medium white onion, sliced into ½”-thick rings, in same pan, tossing occasionally and adding up to 1 Tbsp. vegetable oil if pan is dry, until blistered in spots, about 4 minutes. Add 6 garlic cloves, smashed, and cook, stirring constantly, until fragrant, about 1 minute. Reduce heat to medium.. Step 6. Return pork and peas to pan and pour in reserved sauce (it should simmer right away). Cook, stirring, until meat is cooked through and sauce is clinging to meat and vegetables, about 1 minute.. Step 7. Transfer stir-fry to a large shallow bowl or a platter and serve with steamed rice.. Do Ahead: Sauce can be made 8 hours ahead; cover and chill. Pork can be marinated 8 hours ahead; keep covered and chill. No need to bring to room temperature before cooking.  

​This shockingly brilliant magenta frosting is more than just sweet thanks to blackberries, backed up by fresh lemon juice, that get cooked down to jam. Bagged tea is ideal here, as its fine texture effortlessly blends into the batter, infusing the cake with its citrusy zing.. Add edible flowers (like rose petals or pansies) or colorful chicories (such as strips of radicchio or endive) on top for an ethereal finish.