Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Perla Meyers

  • Recipe

    Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence

    Mirin (sweet Japanese rice wine) and rice-paper wrappers are available in the Asian food section of grocery stores. If you can't find rice paper, the salmon can be seared without it.

  • How-To

    Matching Flavors and Methods with Salmon

    With its bold, rich flavor and buttery texture, salmon can take on many personalities, depending on the seasoning and the cooking method. Yet despite its versatility, salmon doesn’t work with…

  • Recipe

    Oven-Braised Salmon in Lemon-Tarragon Crème Fraîche

    Crème fraîche and lemon juice are the perfect counterpoints for the rich, buttery texture of the braised salmon. The reduced pan juices from the salmon have a delicious tangy flavor…

  • Recipe

    Brochettes of Salmon & Mushrooms in a Velvety Asian Marinade

    This flavorful marinated salmon pairs beautifully with couscous flavored with scallions and cilantro. A sauté of zucchini and yellow peppers with a little basil would round out the meal.

  • Recipe

    Broiled Salmon with a Ragoût of Lentils & Root Vegetables

    The earthy, smoky flavor of the lentil and root-vegetable ragoût is a classic flavor pairing for broiled salmon, since it's assertive enough to stand up to the bold flavor of…

  • Recipe

    Spinach, Goat Cheese & Chive Quiche

    I like to serve this quiche accompanied by a salad of baby spinach leaves dressed with a shallot vinaigrette. You can substitute a good sheep’s milk cheese like Brin d’Amour…

  • Recipe

    Salmon, Mushroom & Dill Quiche

    I like to serve this quiche with a crunchy cucumber salad, dressed with a little sour cream and dill; together they make a nice supper. Use poached, sautéed, or baked…

  • How-To

    The Classic Quiche is Back

    A buttery crust, rich custard, and gutsy fillings make the savory tart a rediscovered favorite

  • Recipe

    Cabbage, Leek & Bacon Tart

    This is a great cool-weather tart. The flavors of the leeks, Savoy cabbage, and bacon go so well together, and they can also enjoy the company of a variety of…

  • Recipe

    Basic Savory Tart Dough

    Before making the dough, check your filling recipe for the size shell you’ll need. To make enough dough for a 10-inch porcelain quiche dish or a 10-1/2- or 11-inch metal…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial