Lantana's Honey-Ginger Salmon

This salmon recipe is packed with flavor! The ingredients combine some classic Asian ingredients (hoisin sauce) with Latin ingredients (chipotle chilies). A few years ago I was making salmon fairly regularly, and for some reason I just got tired of it. This recipe has reminded me why salmon makes such a great dinner option. This is a great weeknight dinner option since it's very simple and quick to make. The restaurant which created this recipe, located on the British Virgin Islands, serves these with banana fritters. As delicious as that sounds, I have always enjoyed this salmon with just about any side dish.

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Mustard Glazed Whitefish

I was looking for a simple fish recipe to make when I was visiting my parents. I came across this Indonesian fish recipe and thought it sounded like a nice alternative to my usual panko crusted variation. Though I did not find the flavor of this fish to be Indonesian at all, the mustard glaze make a nice, simple marinade. This recipe is simple and come together quickly, making it a great weekday meal option.

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Murgh Masala (Spicy Indian Chicken)

This is another great Indian recipe that I got from my mom. I'm still convinced Ismail Merchant's cookbook has some of the best Indian recipes and this one passes the test. It's a pretty easy dish to make and doesn't require any special kitchen equipment. The ingredients, as with most Indian dishes, are an investment the first time around. Once you have the spices stocked in your pantry, you'll probably be more likely to try similar recipes.

If you enjoy Indian food as much as I do, this recipe is a keeper. If you like really spicy food, you can add another chile. If you prefer you food milder, this recipe will still be delicious, just use a milder chile or half a jalapeno. If you find your end result to be too hot, you can always mix in a little more plain yogurt. In the original recipe, a whole chicken is used (skinned and cut into pieces), but I find it much easier and just as great with chicken thighs. This dish is great the next day if you have any leftovers.

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Double Ginger Crackles

Last Thanksgiving I attempted a ginger cookie recipe which sounded amazing but was 100% horrible. It was so bad that we all ended up laughing about the awful gingery taste. Every time I'd convince someone to try them I'd laugh all over again seeing the looks of disgust on their faces. I gave up on ginger cookies for the year and threw away the rest of the batch. This year I began a new search and found a promising recipe from Fine Cooking. Lately I have been loving every recipe I try from their website or magazine, so i'm not surprised that this was another winner.

The key in this recipe is the crystallized ginger. It adds great flavor and a slight kick to the cookies. I found a Japanese version of crystallized that cost a lot less than the stuff found in your grocery stores spice aisle. Another key to this recipe is to not over-bake the cookies. My first batch was left in a minute too long and the cookies turned out crispy. They still tasted great, but I prefer when they are softer. Luckily my sister remembered to put a slice of bread in the cookie jar with the crispy cookies and they softened up the next day. These cookies will last about 5 days stored in an airtight container.

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