The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Author: Andy Baraghani
Author: Colin Cowie
Author: Sarah Patterson Scott
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
Author: Lindsay McDougal
Author: Jeanne Silvestri
Author: Susan Feniger
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Author: Angela Dimayuga
Author: Linda Woods
Author: Marlena Spieler
Author: Sally Siegel
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Ila Walrath
Author: Lorraine Stevenski