A list of all the recipes Nancy A. Mosher has tested.
Super simple yet super stunning, this fancy-pants, pan-seared, soy-glazed sea bass with cucumber salsa will rock your world.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.
There’s nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.
“Delicate.” “Flaky.” “Perfect.” “I could not stop eating it!” That’s what folks are saying about this hors d’oeuvre that’s a cinch to make—and devour.
Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.
Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?
Clap of hands. Is there anything that screams spring more than these lightly buttered peas with a wee bit of cooling mint on top? We think not.
Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.
Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C’mon. You know you want some.
This spicy tomato soup gets its heat from Thai sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
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