This is the BEST way to cook Chilean Sea Bass

If there’s a recipe on this website that clearly demonstrates my cooking philosophy the best, it might just be this one.

We’re taking something kind of fancy but still easy to find at the store (sea bass, but you can also use cod, snapper, or grouper) and preparing it confidently, with classic, simple techniques, so that you end up with a restaurant-quality final product.

No panic attacks. No almost burning down your kitchen. No crazy ingredients you’ll have to go to a special grocery store for.

This best Chilean sea bass recipe comes together with perfectly cooked fish, tender fingerling potatoes, creamy Greek yogurt, and a bright, herby green sauce that will make you want to lick your plate.

The post Pan Seared Sea Bass Recipe with Potatoes & Herb Sauce appeared first on Foxes Love Lemons.

When you’ve been blogging for as long as I have (10 years, if you remember from my lemon curd cake post!), it’s easy to think you have just about every recipe possible in your archive.

But one thing that I very much come up short on is Irish-inspired recipes for St. Patrick’s Day, other than my mini shepherds pies and Baileys brownies.

But watching The Banshees of Inisherin apparently has me inspired, so I have a few new ones planned for this year, including corned beef egg rolls, and this Colcannon Soup recipe.

This soup is inspired by a traditional Irish dish that I was lucky enough to taste while working as a food stylist years ago. The combination of potatoes and cabbage may seem a little boring, but I can promise you that the flavor of the finished cabbage potato soup is anything but!

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A cheap and delicious Savory Oatmeal Recipe for dinner

Did you know that risotto isn’t just a dish, but it’s actually a method of cooking? While risotto is usually associated with rice, lots of different ingredients can be cooked risotto-style.

Savory oatmeal is a high-fiber alternative to risotto made with white rice. But if you’re thinking savory oatmeal sounds bland, think again.

Making savory steel cut oats with lots of umami-packed mushrooms turn this dish into something upscale and elegant enough to enjoy for dinner with a glass of wine.

The post Savory Oats Recipe appeared first on Foxes Love Lemons.

If there’s a recipe for dinner in my house in the summer, it’s basically grilled protein + cold side dish #1 + cold side dish #2 (or maybe a hot side dish like Dr. Pepper baked beans once in awhile if I’m feeling motivated, but not often).

This might be buttermilk grilled chicken + tomato blue cheese salad + seafood pasta salad.

Or maybe it’s root beer ribs + goat cheese pasta salad + apple cider vinegar coleslaw recipe.

It definitely involves pasta salad at least once, if not multiple times per week. Now, growing up in the Midwest in the 80’s, pasta salad usually meant either macaroni salad with celery/onion/mustard/Miracle Whip, or tri-colored rotini and Italian dressing.

I’m thankful that our pasta salad options have expanded in the past few decades, with all kinds of pasta shapes available at the grocery store now, and a seemingly endless array of flavor options.

This acini di pepe pasta salad recipe is filled with vibrant summer vegetables, and is a little change of pace from the more traditional pasta shapes like elbows and rotini.

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Our basement flooded a few weeks ago. It was annoying and gross in all the ways those things are, but luckily we had already known our basement was a flood risk, so we don’t keep much down there. And what we do is all up high, off the ground.

The one exception, for some reason, was my Instant Pot. When we ran to the basement after we realized how heavy the rain was, I saw the Instant Pot sitting on the ground, and water creeping toward it.

At the last minute, I ran through the flood, scooped it up and rescued it.

The post Instant Pot Lentil Soup appeared first on Foxes Love Lemons.

What dish defines summer to you? Here in the Midwest, things like potato salad, hot dogs on the grill and fresh cherries come to mind quickly. But in my house, all summer long, you’ll find sautéed zucchini and corn on our table at least once a week (especially in the late summer when corn is at its best).

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Did you know that near the top of the homepage of this blog, you can see which five of my recipes are currently trending? This little widget automatically updates to display the recipes that have gotten the most clicks in the past seven days.

As I’m writing this, four of those five spots are occupied by crockpot soups and slow cooker beef stroganoff (and the fifth is a stovetop shrimp wonton soup). Turns out, everybody loves slow cookin’ and everybody loves soup, and why not? It’s an awesome, low-mess, less-time way to get a meal on the table!

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The post Slow Cooker Lentil Soup with Sausage appeared first on Foxes Love Lemons.

When friends ask me to teach them how to cook, one of the first things I teach them is risotto. Why? Well, it sounds really elegant and fancy. It requires a bit of prep and cooking time, but the process for it is simple and almost foolproof.

And I think it’s one of those dishes that shows people that they are capable of a lot more than they think they are in the kitchen (just like my grilled sockeye salmon!).

It’s also not just a rice dish. Risotto is a cooking technique, and can be used for savory oatmeal just as well as it can be used for arborio rice.

When we’ve finished making it, and they sit down to eat it, I think most of them have a “wow, I MADE this!” moment. It demonstrates how a few good ingredients can come together to make a restaurant-quality dish at home.

In fact, at home is the only place I ever eat risotto. It’s hardly ever done right at restaurants. #RisottoSnob

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The post Goat Cheese Risotto with Asparagus appeared first on Foxes Love Lemons.

Who’s ready for spring produce? Picture me raising my hand really high, like a nerd in the front row of math class. While I love root vegetables of all kinds, I’m ready for some nice crunchy asparagus! I eat a metric ton of asparagus all through the spring and summer – mostly grilled, but I’ll take it anyway I can get it.

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