December 2014

A dusty, flavorless sprinkling of bread crumbs often serves as the crust of herb-crusted salmon. We layer delicate tarragon under a toasted panko crust to protect the fresh herb flavor that can be driven away while the fish cooks in the oven. Our crust is bound with a couple of tablespoons of beaten egg, ensuring that it stays in place. And a quick brine keeps the salmon fillets moist and ensures that they are perfectly seasoned.

Popular in Greece, where it’s called bouyourdi, these slices of feta baked with tomatoes are popular as a little nibble before a meal. Serve with crusty bread. The recipe comes from Greece resident Aglaia Kremezi, who has written many volumes on the cuisine of her country. Wild oregano is collected on mountains in Greece and dried (it’s available at specialty markets). 

Claudia Lucero has a special power: she can make cheese in one hour. Mozzarella, ricotta, paneer, goat cheese, queso blanco and more.

Those are simple cheeses that are relatively easy to make, says Lucero, who runs Urban Cheesecraft in Portland, Ore. To do it, she says, you just need practice, not superpowers.

Lucero has mastered many quick cheeses, but cheddar wasn't a natural candidate for a one-hour method, she explains. Cheddar ages "anywhere from two months to 10 years to make it sharp," she says. "I don't have that kind of time — I've got one hour!"