This simple best baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it’s perfect for a weeknight dinner yet fancy enough to serve to guests.

Serves 4

foodnetwork.com

INGREDIENTS
2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

INSTRUCTIONS
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don’t spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Caramelized Pasilla Brisket includes dried pasilla chiles, tomatillos and brown sugar. It will take 4.5 hours or more to prepare.

Serves 6

patijinich.com

INGREDIENTS
2 ounces (about 5 to 6) dried pasilla chiles stemmed and seeded
3 pounds beef brisket trimmed
2 teaspoons kosher or coarse sea salt divided
Freshly ground black pepper to taste
2 tablespoons vegetable oil
1 1/2 pounds tomatillos husked, rinsed, quartered
1 large white onion cut into chunks
10 garlic cloves peeled
4 cups chicken broth
4 ounces (or 1/2 cup) grated piloncillo or brown sugar
1 1/2 pounds baby potatoes halved
1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces
Greens of your choice for salad
Freshly squeezed lime juice and olive oil to dress the salad

INSTRUCTIONS
Pre-heat the oven to 350°F.

Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.

Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.

Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.

In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.

Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.

Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.

Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.

These white chocolate and raspberry blondies, flecked with pink peppercorn and swirls of raspberry jam, are a perfect marriage of super-sweet and ever-so-savory. They’re fruity, peppery, and perfect for spicing up your Valentine’s Day!

Makes 16

food52.com

INGREDIENTS
2 teaspoons pink peppercorns
3/4 cup unsalted butter
1 cup light brown sugar
2 eggs
1 1/4 cups flour
1 teaspoon salt
1/2 cup white chocolate chips
3 tablespoons seedless raspberry jam

INSTRUCTIONS
Preheat an oven to 350˚F. Line an 8×8 square baking pan with a sheet of parchment paper, leaving a 2-inch overhang. (This will help with removing the baked blondies.)

Put the pink peppercorns into a mortar in pestle and grind until coarsely ground. If you don’t have a mortar and pestle, place the pink peppercorns into a zip top bag and smash with a heavy skillet. Set aside.

In a large sauce pot, melt the butter. Once melted, remove from the heat, add the brown sugar and whisk to combine. Continue whisking and add in the eggs one at a time. Mix until smooth. Using a rubber spatula, fold in the flour, salt, and pink peppercorn. Stir in the white chocolate chips, then pour the batter into the prepared pan.

Using a spoon, dollop the jam over top of the batter. Using a butter knife or wooden skewer, swirl the raspberry jam. Place into the oven and bake for 20-25 minutes or until edges or golden brown and the blondies have risen slightly. Let cool.

Once cool, using the excess parchment hanging over the edges, lift the blondies from the pan in once big piece. Trim off the golden edges from the blondies and then cut into 16 squares.

And no sooner are we throwing out the last Halloween candy wrapper, and we’re already dreaming of pumpkin pie, yams, and that sweet carrot casserole side that mom always serves on Thanksgiving — the one with the sweet potatoes and the raisins and the pecan-crusted top.

Serves 6

tastingtable.com

INGREDIENTS
3 medium sweet potatoes
10 medium carrots
¼ cup butter
½ cup brown sugar
¾ cup golden raisins
½ teaspoon cinnamon
½ teaspoon nutmeg
juice of 1 orange
½ cup pecans

INSTRUCTIONS
Preheat oven to 350 F.

Rinse and put the sweet potatoes and carrots into a large pot, and cover with water.

Bring to a boil, then lower to medium, and cook for 15 more minutes, until just tender.

Drain, and cool.

While cooling, spray a casserole dish or 9×12-inch baking pan with nonstick cooking spray.

Peel the sweet potatoes, and slice into ½-inch-thick slices.

Cut the carrots into 1-inch chunks.

Arrange the sweet potatoes and carrots in the prepared pan.

Place the butter, brown sugar, raisins, cinnamon, and nutmeg in a small saucepan.

Juice the orange directly into the saucepan.

Heat at low-medium until the butter is melted, stirring to combine.

When the butter is melted, pour the mixture over the sweet potatoes and carrots, and toss lightly.

Top with the pecans.

Bake in the oven for 25 minutes.

Let the casserole sit for 10 minutes before serving.

Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini.

Yield 1 1/2 cups

foodandwine.com

INGREDIENTS
12 ounces thick-cut bacon, cut into 1/4-inch dice (2 1/4 cups)
1 large yellow onion, finely diced
3 garlic cloves, minced
1 jalapeño, halved, seeded and minced
Kosher salt
Pepper
1/4 cup packed dark brown sugar
1/4 cup apple cider vinegar
1 medium beefsteak tomato, cored and cut into 1/4-inch dice (2 cups)
2 tablespoons tomato paste

INSTRUCTIONS
In a medium enameled cast-iron casserole, cook the bacon over moderate heat, stirring occasionally, until crisp, about 11 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Pour off all but 2 tablespoons of the fat.

Add the onion, garlic and jalapeño to the casserole and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is very soft, about 12 minutes. Stir in the brown sugar and cook until the onion begins to caramelize, about 8 minutes. Pour in the vinegar and simmer until reduced by half, 2 to 3 minutes. Add the reserved bacon, tomato and tomato paste, cover partially and simmer over low heat, stirring occasionally, until a thick jam forms, about 45 minutes. Season with salt and pepper. Scrape the bacon jam into a jar and let cool completely before sealing with a lid.