Wild Mushroom Ravioli in Sage and Brown Butter Sauce

To create this winning entrée, Emily Peterson used won ton wrappers to make ravioli—a time-saving trick that let her focus on the filling ingredients instead of fussing with dough and pasta makers.

Source: Wild Mushroom Ravioli in Sage and Brown Butter Sauce

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Out of Oil? Bake Anyway with Creative Substitutions | Foodal

In the middle of baking, you realize you’re out of vegetable oil. Don’t panic! Find creative substitutions that will do in a pinch are right here on Foodal.

Source: Out of Oil? Bake Anyway with Creative Substitutions | Foodal

Salmon Braised in Tomato Sauce

In this 20-minute, one-skillet dish, salmon fillets are cooked right in the full-flavored, spicy, tomato-based sauce.

Center-cut salmon fillets deliver weeknight ease with vibrant flavor in this recipe inspired by the Sephardic dish chraimeh, fish braised in a mildly spicy tomato sauce. The name comes from the word for thief and refers to the way the spice comes at the end of the sauce, sneaking up on the diner. We tailored ours to work with pantry staples and scaled down the amount of garlic typically used. Whole cumin and coriander, paprika, jalapeño and scallions rounded out our aromatics.

SOURCE https://www.today.com/recipes/salmon-braised-tomato-sauce-salmon-chraimeh-recipe-t146096