Pistachio gremolata

Squash with pistachio gremolata — bejeweled with the fall fruit

This gremolata will brighten your meal with its zesty and tangy lemon flavor. It is easy to make and will bring a flavorful boost to fish, chicken, beef, pasta, soups, and stews.

This bright pistachio lime gremolata is full of parsley, lime, pistachio, and garlic. It is bursting with flavor and textures making it the perfect accoutrement for grilled meats.

Arctic char with pistachio gremolata is flavorful, healthy, and easy. It's perfect for weeknight meals or dinner parties. Serve it with brown rice or potatoes.

The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness and balance to the rich brisket. Be sure to marinate the brisket at least 24 hours in advance.

Grilling a large salmon fillet is a surefire way to wow guests at the table. It's also easier than grilling individual fillets and adds a little insurance against overcooking. If you're nervous about grilling the fish, take heart: You don't have to flip it, the skin keeps it intact, and even though you're cooking it over both direct and indirect heat, it stays put on the grill. The skin crisps up beautifully, and the spice rub adds bold notes that pair well with sweet peaches and red onion.

This post will give you my Easy Gremolata Recipe and ideas for using this amazing fresh-herb condiment that adds so much flavor.

This week on the Jazzy Vegetarian Podcast, the wonderful Julieanna Hever will join me to talk about building a healthier immune system. Julieanna will share her guidelines for readjusting the way we think about food, effective diet tips... Read More

The vegetable is one of the finest of the early season. ‘Dress it up, dress it down: purple-sprouting broccoli is robust enough to stand up to strong flavours, yet retain its delicate taste,’ says Melanie. One example is her dish of purple-sprouting broccoli with anchovies and chilli: simply trim some purple-sprouting broccoli, cook in the …

Serve alongside our Roasted Asparagus. We roasted relatively thick asparagus spears on a preheated baking sheet in a 500-degree oven, which ensured that they browned deeply and quickly. Not moving the spears during cooking allowed them to get a rich sear on one side and remain vibrant green on the other, which helped them retain their freshness and tender snap. We trimmed the base of the spears with a knife and peeled away their tough skin to reduce waste. Fresh garnishes would enhance the…