Be warned: This one-pan weeknight supper has ambitions to wow Saturday night dinner guests. Basic ingredients—mint, peas, carrots and salmon—not only taste vibrant but also look gorgeous all together.
Get the recipe: Quick-Braised Salmon with Minty Peas and Carrots
Recipe for Susan Spungen's Poached Salmon Fillets, as seen in the Spring 2005 issue of 'O at Home.'
Court-bouillon is a French term for a simple broth used to gently poach fish, seafood, or vegetables. It consists of a handful of vegetables and seasonings simmered with vinegar, lemon juice, or wine.
Forget the English muffin, vinegar, and bacon!
Executive chef David Reardon of Bacara Resort & Spa and dietician Janis Jibrin taught Bob Greene's boot campers how to make healthy versions of their favorite foods.
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