This open-face sandwich makes for a bright, filling breakfast. For a tropical twist, skip the strawberries and walnuts and top with bananas and shredded coconut instead.
These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.
Yield: Makes 12
Active Time: 25 minutes
Total Time: 55 minutes
To ensure even-sized pieces of fish, we prefer to buy a whole center-cut fillet and cut it into four pieces. If a skinless whole fillet is unavailable, follow the recipe as directed with a skin-on fillet, adding 3 to 4 minutes to the cooking time in step 2. Remove the skin after cooking (see instructions below). This recipe will yield salmon fillets cooked to medium. If you prefer rare salmon (translucent in the center), reduce the cooking time by 2 minutes, or until the salmon registers 110 degrees in the thickest part.
The first recipe is a chocolate cup -- fill it with berries or ice cream, or keep reading for more ideas -- molded around a balloon. Next is an easy chocolate mousse to put inside the cup or, if it’s simpler, a martini glass.
These crusty baguette-style loaves are more crust than interior, making them perfect for dipping. Dried apples and walnuts, kneaded right into the dough, pair beautifully with cheese fondue.
This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans).
Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.
Spoon cooked barley into soups or stews or use it to make hot breakfast cereals and grain salads.
The problems with most real whole wheat muffins are multiple: they’re heavy, dense and even slightly bitter, unless they contain a ton of sugar. Which explains why many “whole wheat” recipes call for wheat and white flour.
