Amazing Grain-Free Chocolate Cake

Grilled Vegetable Pasta with Romesco

Fish en Papillote with Fresh Herbs and Lemon

Easy to cook and equally easy to clean up: this fresh and delicious fish en papillote recipe is steamed with sprigs of fresh herbs, lemon juice, white wine and a bit of shallot butter for a light and delicate flavor.

Fish cooked en papillote is an easy, healthy, and flavorful way to cook fish; sealed in its own parchment paper pouch, the fish is essentially steamed and infused with flavor inside a convenient little package. It’s also a method that won’t leave your house smelling like a fish market, one reason why it’s probably our favorite way to cook fish.

The fish comes out of the pouch tender and flaky. Despite the amount of stuff that was cooked with it, the flavor is delicate and perfectly balanced by the richness of the butter and white wine.

The thinly sliced fennel serves as both an edible steamer rack and a built-in side dish, baking up perfectly tender and ready to be enjoyed along with your perfectly cooked fish.

We’ve made this recipe with butterflied rainbow trout as well as thicker filets of firm white fish such as cod (pictured here) or snapper. Anything works, really. Just keep in mind if you are using much thinner filets of, say, trout or tilapia, adjust the cooking time as necessary (you’ll probably need more like 10 minutes instead of 15 to 20).

You can mix up the herbs as well. We particularly enjoyed the licorice notes that the tarragon added, and dill is a natural pairing for fish, but herbs like thyme or oregano would be lovely here as well. It’s a great way to use up fresh herbs that might be on their last legs.

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Tropical Mango Bowls with Citrus Drizzle

Earl Grey Shortbread with Blood Orange Glaze

Tender, buttery shortbread infused with Earl Grey tea and drizzled with a pretty-in-pink blood orange glaze. It’s an easy and oh so elegant cookie recipe that’s delicious on its own or served with tea.

The tea flavor is surprising, unexpected and utterly enchanting, subtle and perfectly balanced alongside the buttery cookie. The citrus glaze proves to be the perfect finish: highlighting the fragrant flavor of bergamot in addition to adding a pop of color to an otherwise bland-looking cookie bar (not that I always judge a cookie by its appearance, but, let’s face it, if I can make it prettier I will).

This recipe uses the same shortbread cookie base as my Chocolate Chip Shortbread and Cranberry Almond Shortbread Bars, which shows you just how versatile this shortbread recipe is. It’s quickly turning into one of my favorite cookie recipes, both for its flavor and flexibility but also for the fact that it’s just so darn easy.

To infuse the cookie with tea flavor, simply cut open a tea bag and add the contents to the shortbread dough (seriously, it’s that easy). You can also use loose leaf tea, though since it tends to be coarser I recommend grinding it with a mortar and pestle until it’s the consistency of ground black pepper.

Substitutions: black tea works here too, as does regular orange juice if blood oranges aren’t available to you (add a drop or two of pink food coloring and no one will know the difference). You can also make the glaze with milk or any other liquid instead of citrus juice, if you wanted to focus the flavors on just the tea, but I have to say the hint of citrus here is quite lovely.

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Turmeric Poached Egg Avocado Toast

Grilled Eggplant Salad with Yogurt

10 Product Innovations from Cibus Show

Cibus, a bi-annual exhbition highlighting authentic Italian foods and beverages, is taking place this week, May 7-10, in Parma, Italy.

New this year is Cibus Innovation Corner, a showcase of the top 100 product innovations on display, chosen from among the 3,100 total exhibitors by a panel of food industry retailers, journalists, academics, and marketing professionals.The products chosen for the Innovation Corner cover six trends: health, convenience, free-from and vegan, packaging, taste, and specialty. The judging panel noted that most align with the overarching trend of consumer concerns with wellness.

Following is a look at 10 of the innovations on display. While some are not yet available in the United States, they offer a look at global trends and product development. A winner for most innovative in each of the six categories will be revealed on May 10 at the end of the Cibus show.

Grateable Balsamic Vinegar Sphere. Made from a proprietary natural process of high-pressure cooling and heating from Acetaia Terra del Tuono, this solid sphere of Balsamic vinegar of Modena can be grated like cheese, sliced, or minced. It remains stable at room temperature and is meant for garnishing pasta, meat or fish dishes, vegetables, and desserts.

Pasta with Kimbo Coffee Flour. This distinctive pasta is the result of a collaboration between La Fabbrica della di Grangnano and Caffe Kimbo. The pasta is made with coffee flour that offers a subtle flavor, plus added caffeine and fiber content.  

Brodo Mio Vegetable Broth. This dried vegetable broth from Taflo allows consumers to prepare the broth same as they would make tea. Each bag is filled with organic dried vegetables and contains no salt, yeast, gluten, or preservatives.

Polenta Valsugana Express. This instant, microwaveable polenta from Bonomelli is cooked in its own cup by just adding water and is ready in less than three minutes. Available in three flavors: multi grain, porcini mushroom, and cheese. One packet works as a meal for one person or a side dish for two. 

Calabrian Spicy Nduja in a Squeezeable Pouch. Nduja Calabrese, a traditional red hot chile paste condiment, is conveniently packaged in a squeezeable pouch, allowing for precise application and portion control.

Sweet Quinoa and Fruit. A single-serve, conveniently packaged dessert of quinoa and fresh fruit sold under the Viru brand. Available in several varieties including mango and passion fruit and mango and blueberries.  

Organic Mung Bean Fusilli. This gluten-free, vegan pasta under the Felicia brand name is made from organic mung beans, which are rich in protein, fiber, zinc, iron, and other minerals.

Chickpea Couscous. On trend for consumers seeking plant protein, this couscous from Sipa International is made from chickpea flour and is reported to be high in protein and fiber.

Chef in Black Flour Blends. A line of flour blends from Molini Spigadoro are colored through fruits, vegetables, and botanicals like carrot, pumpkin, and hibiscus and allow both professional and home bakers to create vibrant recipes. 

Turmeric Flavored Organic Extra Virgin Olive Oil Spray. Compagnia Alimentare Italiana uses an infustion process to create its sprayable olive oil with turmeric, a spice associated with high antioxidant properties. 

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