John’s Lamb Shank


  • Lamb Shank
  • Salt
  • Pepper
  • Canola Oil
  • Garlic, chopped
  • Celery, chopped
  • Carrot, chopped
  • Onion, chopped
  • Rosemary, chopped
  • Ale


  1. Season lamb shank with salt and pepper
  2. Heat oil in pot
  3. Add garlic
  4. Brown lamb shank on all sides and then set aside
  5. Add celery, carrot and onion to pot to create a mirepoix.
  6. Add rosemary
  7. Return lamb shank to pot and cover with beer
  8. Simmer for a long time

Fried Smelts


  • 1 cup all-purpose flour
  • 2 tablespoons salt
  • ¾ pound cleaned smelt
  • 1 cup vegetable oil for frying, or as needed


  1. Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish.
  2. Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper towel-lined plate.


Honey Balsamic Grilled Chicken Thighs

Listen, we here at Delish have nothing against chicken breasts. But sometimes we are looking something with a little bit more flavor and richness. Chicken thighs inherently have just a bit more flavor than chicken breast—especially if you leave the skin-on. To grill skin-on chicken thighs, we recommend salting the thighs at least an hour ahead of cooking. This step is almost like a dry brine. It enhances the flavor of your meat and ensures the crispiest results possible. After liberally seasoning your chicken with salt, leave it uncovered in the fridge. 

When it’s time to cook, preheat your grill or grill pan for a good 10 to 15 minutes, until the grates are extremely cook. Then cook for about 10 minutes per side. Time will vary based on the size of the thighs. Your golden number when it comes to poultry: an internal temperature of 165°F.  

Pro tip! Because of the honey and the sugar content in the balsamic vinegar, the glaze can burn if left to caramelize on the grill for too long. To avoid this, we recommend moving your chicken around occasionally so that different parts of the thighs are hitting the grates. 

grilled chicken thighs horizontal





  • 8 bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 2 tbsp. balsamic vinegar
  • 1/3 cup honey
  • 3 cloves garlic, peeled and crushed
  • Canola oil, for greasing
  • Chopped chives, for garnish
  • Chopped parsley, for garnish
  • Lemon wedges, for garnish


  1. Place the chicken thighs on a large plate and sprinkle with salt and pepper on all sides. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour. 
  2. Meanwhile, make the glaze: In a medium saucepan, melt the butter. Add the vinegar, honey, and garlic and stir until the honey has dissolved. Season with salt and pepper. Set near the grill. 
  3. Preheat grill to medium high and clean and grease the grates with canola oil. Add chicken skin side-down and grill, flipping often and basting with sauce, until cooked through, 10 minutes per side. 
  4. Serve with lemon wedges and garnish with chives and parsley.



  • This was GREAT! I must do it again!

Mustard-glazed fish with a lemon twist

Ricardo’s mustard-glazed fish recipe works well with any white fish steaks, such as cod, haddock or tilapia.


  • 3 tbsp (45 ml) honey
  • 4 tsp (20 ml) Dijon mustard
  • 4 tsp (20 ml) prepared mustard
  • skinless white fish steaks, at least 1 inch (2.5 cm) thick (such as cod, haddock, tilapia)
  • lemons, halved
  • 2 tbsp butter


  1. With the rack in the highest position, preheat the oven’s broiler.
  2. In a bowl, combine the honey and both mustards. Set aside.
  3. In a large, ovenproof, non-stick skillet, brown the fish steaks and the cut-side of the lemons in the butter. Season with salt and pepper. Remove from heat.
  4. Brush the surface of the fish steaks with the mustard mixture. Continue cooking under the broiler for 3 to 5 minutes, depending on the thickness of the fish. Serve with the grilled lemons and, if desired, rice and a vegetable of your choice.

Serves 4

Herbed Lemon Chicken Noodle Soup

Herbed Lemon Chicken Noodle Soup

This recipe is a tasty version of a classic chicken noodle soup. A touch of lemon juice adds a note of brightness.


  • 1/2 cup uncooked dry egg noodles
  • 2 (250 g) boneless, skinless chicken breasts
  • 2/3 box (600 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 cup celery, thinly sliced
  • 1 cup carrots, cut into half moons
  • 2 tbsp lemon juice
  • 1 clove garlic, finely chopped
  • 1/4 tsp dried oregano leaves, crushed
  • 1 tbsp chopped fresh parsley


  1. Cook noodles according to package directions, in salted water, until tender but still firm (al dente). Drain and set aside.
  2. Cook chicken in lightly-oiled, heavy-bottomed saucepot over medium-high heat until browned. Remove chicken. Add chicken broth, celery and carrot and heat to a boil. Dice chicken.
  3. Stir in chicken, noodles, lemon juice, garlic and oregano leaves. Reduce heat to low.
  4. Simmer stirring occasionally, for 5 minutes or until chicken is cooked through. Stir in parsley and serve.

Recipe Tips

Egg noodles come in a variety of forms,from twisted medium noodles to flat,broad noodles – each type giving the recipe a special appeal. And it’s a bonus,when you are busy,that egg noodles cook quite quickly!


Herbed Lemon Chicken Noodle Soup

Lessons Learned

  • Use smaller noodles
  • The lemon juice really adds something great by Day Two

Salmon With Potatoes and Horseradish-Tarragon Sauce

  • YIELD: 4 to 6 servings
  • TIME: 45 minutes

Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, “The Cuisine of Hungary,” this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you’d need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish’s peppery punch with tangy sour cream and fresh herbs.

Salmon With Potatoes and Horseradish-Tarragon Sauce


  • 2 tablespoons unsalted butter
  • 3 medium Yukon Gold potatoes (about 1 pound), unpeeled
  •  Kosher salt and black pepper
  • ½ cup chopped shallots
  • 1 cup sour cream or Greek yogurt
  • ⅓ cup drained prepared horseradish
  • 3 tablespoons tarragon
  • 3 tablespoons minced chives
  • ⅛ teaspoon white pepper (optional)
  • 2 pounds boneless, skinless salmon or halibut fillet
  • 1 teaspoon hot paprika


  1. Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
  2. Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
  3. Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
  4. Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.


Rishia Zimmern’s Chicken With Shallots

  • YIELD: 4 to 6 servings
  • TIME: 1 1/2 hours
Rishia Zimmern’s Chicken With Shallots

Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won’t want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.” We’ve been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.


  •  8 bone-in, skin-on chicken thighs
  •  2 tablespoons all-purpose flour
  •  1 tablespoon kosher salt
  •  1 tablespoon black pepper
  •  2 tablespoons unsalted butter
  • 12 to 15 whole medium shallots, peeled
  •  2 cups white wine
  •  2 tablespoons Dijon mustard
  •  2 tarragon sprigs
  •  2 cups cherry tomatoes, halved


  1. Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
  2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
  3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
  4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.


Tomato Feta Salad


  • 2 pints cherry tomatoes, red or mixed colors
  • ¾ cup small-diced red onion
  • 2 tablespoons good white wine vinegar or Champagne vinegar
  • 3 tablespoons good olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¾ pound feta cheese


  1. Cut the tomatoes in half and place them in a large bowl.
  2. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.  
  3. Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible. 
  4. Gently fold it into the salad and serve at room temperature.


Lesssons Learned:

  • This is great!

Mediterranean Grilled Red Snapper


  • One whole 3-pound red snapper, cleaned and scaled
  • 1/4 cup finely chopped parsley
  • 2 tablespoons salted capers, rinsed and finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon canola oil, plus more for rubbing


  1. Chop all of the ingredients except the oil together with a large pinch of salt.
  2. Transfer the paste to a small bowl and stir in the oil.
  3. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone.
  4. Lightly season the fish with salt and fill the slashes with the paste.
  5. Rub the fish all over with canola oil.
  6. Light a grill and oil a grill basket that’s large enough to hold the fish.
  7. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes.
  8. Carefully remove the fish from the basket and transfer to a platter.
  9. Using 2 forks, lift the fillets off the bones and serve.

 Suggested Pairing

A bright, citrusy Sauvignon Blanc.


One-Pot Pasta With Sausage and Spinach

  • YIELD: 4 servings
  • TIME: 20 minutes

This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you’ve chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you’re not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.

One-Pot Pasta With Sausage and Spinach


  • 1 tablespoon olive oil
  • 2 sweet or hot Italian sausages (5 to 6 ounces), casings removed
  • 1 (24-ounce) jar passata or (28-ounce) can crushed tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon red-pepper flakes
  •  Kosher salt
  • 1 pound cavatappi, fusilli or other small, tubular pasta
  • 5 packed cups baby spinach (about 5 ounces)
  • ½ cup grated Parmesan


  1. Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
  2. Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
  3. Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
  4. Add the pasta, coating it with the liquid. (It won’t be fully submerged, and that’s OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
  5. When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
  6. Divide pasta among serving bowls and top with Parmesan.