Miso-sriracha deviled eggs

Mayonnaise	1/3 cup
Mustard, Dijon	1 tablespoon
Vinegar, white wine	1 teaspoon
Soy sauce, low-sodium	1 teaspoon
Miso paste	4 teaspoons
Sriracha	1 teaspoon
Sesame seeds, black	Garnish

1. In a medium saucepan, cover the eggs with 1 inch of water; bring to a boil. 
2. Remove from heat, cover, and let stand for 12 minutes. 
3. Drain the eggs; run under cold water until cool enough to handle. 
4. Peel and halve the eggs lengthwise; transfer the yolks to a small bowl. 
5. Mash the yolks with a folk; mix in the mayonnaise, mustard, and vinegar. 
6. Press through a sieve to make smooth. 
7. Stir in the soy sauce, miso paste, and sriracha; press through the sieve again. 
8. Using a pastry bag fitted with the desired tip, pipe the yolk mixture into the whites. 
9. Garnish with the sesame seeds. 
10. Serve immediately, or chill up to 2 hours. 

Recipe from MarthaStewart.com.

Coconut-sesame chicken breasts with jalapeño-lime-ginger butter sauce

Flour, all-purpose	½ cup
Salt, kosher
Pepper, freshly ground
Eggs	2 large
Sriracha	1 ½ teaspoons
Panko	½ cup
Coconut, shredded, unsweetened	½ cup
Sesame seeds	2 tablespoons
Lime zest	1
Chicken breasts, boneless, skinless, patted dry, hammered flat	4 small
Butter, unsalted	3 tablespoons + 4 tablespoons
Canola	5 tablespoons
Lime juice, fresh	¼ cup +
Vinegar, white wine	2 tablespoons
Shallot, minced	1 tablespoon
Jalapeño, minced	1 teaspoon
Ginger, freshly grated	1 teaspoon

1. In a small shallow bowl, season the flour generously with salt and pepper. 
2. In a second bowl, whisk together the eggs and hot sauce. 
3. In a third bowl, stir together the breadcrumbs, coconut, sesame seeds, and lime zest; season with salt and pepper. 
4. Dip a chicken breast into the flour mixture, coating it thoroughly, and then shake to remove any excess flour. 
5. Dip it into the egg mixture, allowing the excess to drip back into the bowl. 
6. Lay the coated breast in the coconut mixture, turn to coat thickly and evenly, and press firmly to ensure the coconut layer adheres to the chicken. 
7. Transfer to a rack, and repeat with the remaining chicken. 
8. Let rest for 10 minutes before cooking so the crust firms up. 
9. In a large frying pan, melt the 3-tablespoons butter with the oil over medium-high heat. 
10. After the butter foams and the bubbles subside and the oil is shimmering, place the chicken pieces in the pan, arranging them so they are not touching one another; cook until well browned on the first side, about 3 to 5 minutes. 
11. In a small saucepan, combine the juice, vinegar, shallot, jalapeño, and ginger and bring to a simmer over medium-high heat. 
12. Cook, stirring and scraping down the sides of the pan occasionally, until the liquid is reduced to about 2 tablespoons, about 4 to 5 minutes. 
13. Add the 4-tablespoons butter, and stir in with a wooden spoon until almost all of the butter is incorporated, then remove the pan from the heat as you work in the last bit. 
14. Whisk in ¼-teaspoon salt, then taste and adjust with more salt or a touch of juice. 
15. Using tongs, flip and cook the second side until browned and the chicken is just cooked through, about 2 minutes longer. 
16. Transfer the chicken pieces to a clean rack, and blot with paper towels. 
17. Transfer to plates, drizzle with the sauce, and serve immediately. 

Recipe adapted from Modern Sauces by Martha Holmberg

Salad dressings

This list will be updated as I test new recipes. Suggested accompaniments include salad greens, tomatoes, fresh fruit, smoked fish, cooked chicken, and whatever else might tickle your fancy.

Classic vinaigrette

Vinegar, red wine	2 tablespoons
Mustard, Dijon	2 tablespoons
Salt, kosher	½ teaspoon
Pepper, freshly ground
Oil, olive	1/3 to ½ cup

1. Whisk the vinegar together with the mustard, salt, and pepper.
2. Gradually whisk in 1/3 to 1/2 cup oil.

Roasted garlic

Garlic, top removed	1 head
Oil, olive	Drizzle
Parmesan, grated	3 tablespoons

1. Wrap the garlic in foil, and roast at 400F until tender, about 35 minutes.
2. Cool, then squeeze out the cloves.
3. Make the classic vinaigrette, adding the garlic and cheese.

Basil-walnut

Oil, olive	¾ cup
Walnuts, toasted	3 tablespoons
Lemon juice	3 tablespoons
Basil	1 cup
Garlic	1 clove
Salt, kosher	1 teaspoon

1. Blend the oil, walnuts, juice, basil, garlic, and salt in a blender.

Miso-ginger

Miso paste	2 tablespoons
Ginger, peeled, grated	4 tablespoons
Lime juice	2
Garlic	2 cloves
Scallion, chopped	1
Sriracha	1 teaspoon
Sugar	½ teaspoon
Oil, vegetable	½ cup

1. Blend miso paste, ginger, juice, garlic, scallion, Sriracha, and sugar in a blender.
2. Gradually blend in oil.

Creamy caper-herb

Mayonnaise	2 tablespoons
Mustard, Dijon	2 tablespoons
Vinegar, red wine	2 tablespoons
Shallot, minced	1
Capers, chopped	2 tablespoons
Scallions, chopped	1 tablespoon
Parsley, chopped	1 tablespoon
Tarragon, chopped	1 tablespoon
Salt, kosher	½ teaspoon
Olive oil	½ cup

1. Whisk the mayonnaise, mustard and vinegar with the shallot, capers, scallions, parsley, tarragon, and salt.
2. Gradually add the oil.

Cajun scallion

Egg, pasteurized	1 large
Mustard, Creole	2 teaspoons
Vinegar, white	2 teaspoons
Cajun seasonings	½ teaspoon
Oil, vegetable	½ cup
Scallions, chopped	¼ cup

1. Blend the egg, mustard, vinegar, and Cajun seasonings in a blender.
2. Gradually blend in the oil.
3. Add the scallions, and pulse to combine.

Red raspberry

Vinegar, raspberry	2 tablespoons
Shallot, chopped	1
Honey	1 teaspoon
Mustard, Dijon	1 teaspoon
Salt, kosher	½ teaspoon
Oil, olive	1/3 cup
Raspberries	½ cup

1. Blend the vinegar, shallot, honey, mustard, and salt in a blender.
2. Gradually add the oil.
3. Add the raspberries, and pulse to combine.

Carrot-ginger

Carrot, chopped	1 large
Vinegar, rice	2 tablespoons
Ginger, peeled, chopped	2 tablespoons
Sugar	1 teaspoon
Soy sauce	1 teaspoon
Sesame oil	1 teaspoon
Salt, kosher

1. Cook the carrot in boiling water until it is soft; reserve 1/2 cup of the cooking water, then drain.
2. Purée the carrot, reserved water, vinegar, ginger, sugar, soy sauce, and sesame oil in a blender.
3. Season with salt to taste.

Avocado-wasabi

Avocado, halved	1
Wasabi paste	1 ½ teaspoons
Vinegar, rice	3 tablespoons
Water	3 tablespoons
Salt, kosher	½ teaspoon
Oil, vegetable	¼ cup

1. Purée half an avocado with wasabi paste, vinegar, water, and salt.
2. Gradually blend in the oil.