The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.
Salmon baked in a salt crust steams beautifully and is infused with all the rich flavors from the bones. Plus, cracking the crust is mighty impressive.
Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.