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Cooking Fish

When cooking fish over a high heat source I recommend covering the fish with thick cut lemon slices. Not only do the juices infuse down into the fish, but they help keep the moisture from escaping.

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Poached egg on toasted bread with runny yolk, served on a plate beside a stove and pepper mill.

Perfect poached egg

10 min • Easy • 1 serving

Hearty lentil and spinach soup served in a white bowl with a lemon half and olive oil in the background.

Sue’s Spinach and Lentil Soup

60 min • Easy to Moderate • 4 to 6 servings

Hearty beef stew with vegetables served in a white bowl, garnished with parsley, next to a pot of stew on a stovetop.

Coyote Pass Pepper Popper Chili

210 min • Moderate • 8 to 10 servings

Creamy beef stroganoff served over fettuccine noodles, garnished with fresh parsley, with a skillet and ingredients in the background.

Beef Stroganoff (non-bourgeois)

100 min • Moderate • 4 to 6 servings

Garlic butter shrimp garnished with parsley and served with a lemon wedge in a bowl on a wooden countertop.

Gambas al ajillo y chiles

20 min • Easy • 2 servings

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