Oven-steamed fish with scallions & ginger

Active: 10 minutes; Total: 30 minutes; Serves: 4

Scallions, trimmed, chopped; thinly sliced	6 + 2
Ginger, peeled, 2 inches chopped,  1 inch matchstick sliced	3-inch piece
Garlic, thinly sliced	3 cloves
Cod fillets, skinless	4
Soy sauce	3 tablespoons
Mirin rice wine	2 tablespoons
Toasted sesame oil	1 ½ teaspoons
Sugar	1 ½ teaspoons
Salt	¼ teaspoon
Pepper, white, freshly ground	¼ teaspoon
Oil, vegetable	2 tablespoons
Cilantro leaves	1/3 cup

1. Preheat your oven to 450°F; set a rack in the middle position. 
2. Spread the 6 scallions and two-thirds of the ginger evenly in a 13x9-inch baking pan, then top with the garlic. 
3. Fold an 18x12-inch piece of foil lengthwise to create an 18x6-inch sling; spray lightly with cooking spray. 
4. Place the sling in the pan lengthwise, with extra foil hanging over the ends of the pan. 
5. Arrange the cod on the sling; if the fillets vary in thickness, place thinner fillets in the middle and thicker at the ends. 
6. Whisk the soy sauce, mirin, sesame oil, sugar, salt, and pepper in a small bowl until combined; pour around the cod. 
7. Cover the pan tightly with foil, and bake until the fish registers 125°F to 130°F, about 12 to 14 minutes. 
8. Grasping the sling at both ends, carefully transfer the sling with the cod to a deep serving platter. 
9. Position a spatula at one end of the fillets to hold in place, and carefully slide the sling from under the cod. 
10. Strain the cooking liquids through a fine-mesh strainer set over a bowl, pressing on the solids to extract all the liquids; discard any solids. 
11. Pour the strained liquid over the cod; sprinkle with the thinly sliced scallions. 
12. Heat the oil in a small skillet over high heat until shimmering. 
13. Reduce the heat to low, add the ginger matchsticks, and cook, stirring, until the ginger begins to brown and crisp, about 20 to 30 seconds. 
14. Drizzle the oil and ginger over the cod. 
15. Top with cilantro, and serve. 

Recipe from Yve Fontilea, adapted from the America’s Test Kitchen.

Soy sauce eggs

Active: 25 minutes; Total: 6 hour 30 minutes; Serves: 3 

Water, warm	6 tablespoons
Sugar	1 tablespoon
Vinegar, sherry	2 tablespoons
Soy sauce, low sodium	¾ cup
Eggs	6 large
Pepper, freshly ground

1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the vinegar and soy sauce. 
2. Bring a large pot of water to a boil. 
3. Carefully place the eggs into the water, and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 ½ minutes to distribute the heat evenly. 
4. Meanwhile, fill a large bowl with cold water and ice; when the eggs are done, transfer them to the ice bath. 
5. Once the eggs are cool, peel them. 
6. Transfer the eggs to the soy sauce mixture, and marinate in the fridge for at least 2 hours, and up to 6 hours, ensure they are completely submerged. 
7. Remove the eggs from the soy solution (reserving for another round of eggs, if you wish). 
8. To serve, cut the eggs in half lengthwise and season with pepper. 

Recipe from Food52.

Roasted turkey legs

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 4

Oil spray, avocado
Turkey drumsticks, bone in, skin on	4 10-ounce each
Butter, melted	¼ cup
Salt, sea	1 teaspoon
Pepper, freshly ground	¼ teaspoon
Garlic powder	1 teaspoon
Thyme, dried	1 teaspoon
Paprika	1 teaspoon

1. Preheat your oven to 450°F; set a rack in the middle position. 
2. Spray a rack with oil, and place in a baking sheet lined with foil. 
3. Combine the seasonings in a small bowl. 
4. Pat the legs with paper towels. 
5. Brush them with butter, and sprinkle with the seasoning mix, pressing to make it adhere. 
6. Spray the legs with oil to prevent the seasonings from burning. 
7. Roast for 20 minutes uncovered, then cover loosely with foil and roast 15 to 30 minutes more. 
8. Let rest covered in foil for 10 minutes before serving.

Recipe from Healthy Recipes.

Gingerbread cookies

Active: 10 minutes; Total: 2 hours 10 minutes; Drinks: 10 to 11

Honey	255 grams
Maple syrup	2 tablespoons
Water	¼ cup
Ginger, peeled, chopped	3-inch piece
Scotch, blended	1 ½ ounces
Lemon juice, fresh	¾ ounce
Ice

1. Combine the honey, maple syrup, water, and ginger in a small saucepan over medium-high heat; cook until almost boiling. 
2. Remove the pan from heat, and let the flavors infuse for 2 hours. 
3. Strain the mixture through a fine-mesh strainer to remove the solids; makes 1 cup. 
4. Combine the scotch, ¾-ounce gingerbread syrup, lemon juice in a shaker filled with ice. 
5. Shake vigorously, and strain into a coupe or stemmed cocktail glass. 

Recipe mildly adapted from Shape magazine.

Chicken fricassée with mushrooms & thyme

Active: 15 minutes; Total 40 minutes; Serves: 4 to 6

Chicken thighs, bone-in, skin on	3 pounds
Salt, kosher
Butter, unsalted	2 tablespoons + 1 tablespoon
Onion, yellow; chopped	1 medium
Mushrooms	1 cup
Garlic, grated	3 cloves
Nutmeg, freshly ground	½ teaspoon
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Wine, dry white	½ cup
Thyme	7 sprigs
Bay leaves	2
Stock, chicken	1 ½ cups
Cream, heavy	½ cup
Broccoli florets	3 cups

Chef's note: Time durations are inaccurate. Take your time. Raw chicken is disgusting.

1. Pat the chicken dry, and arrange on a tray, skin side up; season with salt. 
2. In a large skillet over medium-high heat, melt 2-tablespoons butter. 
3. Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden. 
4. Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up. 
5. Add the onion, scraping the bottom of the pan to free up any browned bits; cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent. 
6. Scoot the onions to the side of the pan, then add the remaining 1-tablespoon butter. 
7. Once it is melted, add the mushrooms and stir to coat in the butter. 
8. Reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until lightly browned. 
9. Add the garlic and nutmeg, season with salt and pepper, and stir to combine; cook, stirring, for about 2 minutes, until the garlic is fragrant. 
10. Stir in the flour, and cook for 1 minute more. 
11. Stir in the wine and bring to a simmer; stir constantly for about 15 seconds. 
12. Add the thyme leaves and bay leaves, followed by the stock, stirring to combine. 
13. Nestle the chicken pieces skin side up along with any accumulated juices; bring to a simmer over medium-high heat. 
14. Reduce the heat if needed to maintain a steady simmer; cover the pan, and cook for 12 minutes. 
15. Uncover and transfer the chicken to a platter or plate. 
16. Stir in the cream, bring to a simmer, and let reduce for about 3 minutes, until slightly thickened. 
17. Stir in the broccoli and return the chicken to the pan; cook for about 3 minutes, until the broccoli is bright green and just tender. 
18. Season with salt and pepper to taste, and scatter parsley on top. 
19. Serve with rice, couscous, or potatoes. 

Recipe from Food52.com, by Melina Hammer.