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Ivy Manning

  • Recipe

    Poached Wild Salmon Steaks with Citrus Beurre Blanc

    Rich, luscious poached salmon offsets a bright and buttery sauce in this elegant entrée. Roasted potatoes and steamed broccoli are delicious alongside.

  • Recipe

    Grilled Whole Wild Salmon with Preserved Lemon and Fennel

    This showstopping main course is perfect for a summer cookout or celebration. The salmon comes off the grill juicy and tender, perfumed with the preserved lemon-fennel stuffing and deeply seasoned…

  • Recipe

    Wild Salmon-Avocado Ceviche

    One of the best ways to celebrate the pure flavor and texture of wild salmon is to enjoy it raw, “cooked” only by the acid in fresh lime juice. It’s…

  • Recipe

    Miso-Glazed Wild Salmon with Sesame Asparagus

    This savory one-pan supper is weeknight-friendly because you can marinate the salmon before work or for as little as 30 minutes before you broil it.

  • Recipe

    Turkey Biryani

    In India, the aromatic rice dish known as biryani consists of layering cooked rice with spiced meat or vegetables before baking it. In this simplified version, everything is cooked in…

  • Magazine

    How to Carve a Whole Salmon

    Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.

  • Recipe

    Pork Stir-Fry with Baby Bok Choy and Cashews

    A stir-fry is always quick, but to save even more time, prepare the vegetables while the pork marinates. Serve with rice, if you like.

  • Recipe

    Smoked Salmon and Leek Chowder

    The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.

  • Recipe

    Poached Chicken and Vegetables with Thai Peanut Sauce

    A quick-to-make yet perfectly balanced sauce—rich, creamy, peanutty, a little hot, a little sweet, and brightened with lime juice—enrobes tender chicken and fresh-tasting vegetables in pure deliciousness.

  • Recipe

    Spicy Red Lentil Dip

    This spicy lentil dip is similar to ubiquitous hummus, but instead of using dried garbanzo beans, which require soaking and a long boiling time, it uses red lentils. Red lentils…