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Nothing Fancy

From the book that gave you Slow Roasted Chicken with Tomatoes and Brown Buttered Salmon with Red Onion, Capers and Dill, it’s Nothing Fancy. Published in 2019! Imagine!

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Sungold Pasta with Lemony Shellfish, Garlic, and Pistachios

It’s an extremely impressive-looking situation, and is designed to be lingered over.

Grilled Trout with Green Goddess Butter (A Whole Fish! Yes, You Can!)

Apart from a good pair of tongs, all you’ll need is confidence and a very hot grill.

Swordfish with Crushed Olives and Oregano

Meaty and juicy, with little to no fishy flavor, it looks and kind of tastes like the best chicken breast you’ve ever had (really!).

Clams and Cod in Heavy Cream with Tiny Potatoes and Celery

I love this eaten straight from the pot, like a shellfish free-for-all, but if you prefer individual bowls, that’s cool, too.

Salmon with Soy and Citrusy Charred Scallions

I love the idea of serving this with a giant bowl of warm rice and salmon roe.

Halibut with Asparagus and Brown-Buttered Peas

This is a simple fish dish cooked simply. Salt, pepper, and lemon—excellent fish needs nothing more.

Scallops with Spicy Beans, Tomatillo, and Citrus

Cook, shaking the skillet occasionally, until the beans have soaked up all that scallop-y business and are looking impossibly tasty.

Grilled Shrimp with Crushed Fresh Tomatoes and Lots of Lime

Served over springy noodles with its brothy cooking liquid ladled over, scattered with an absurd amount of mixed herbs.

Soy-Braised Brisket with Caramelized Honey and Garlic

Served over springy noodles with its brothy cooking liquid ladled over, scattered with an absurd amount of mixed herbs.

Kimchi-Braised Pork with Sesame and Egg Yolk

You could certainly use something like pork shoulder instead of ribs.

Harissa-Rubbed Pork Shoulder with White Beans and Chard

I love adding the beans and returning them to a significantly hotter oven to absorb the crazy flavorful pork fat

Grilled Lamb Shoulder over Fresh Garlicky Tomatoes

I often cook and eat my weight in some version of this dish, especially in the late summer, when it’s nice enough to grill outside without sweating.