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