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Easy Potato Salad Recipe with Bacon and Herbs (and No Mayo)

This easy potato salad recipe with bacon and plenty of fresh herbs is super-flavorful. It holds up well on a buffet or at a BBQ/picnic since it’s mayo-free.

Tip

You can play around with the herbs in this recipe. They're great as-is, but if you've got a garden or fridge full of fresh summery herbs, just grab a handful and chop away.

Potato salad happiness

Potato salad makes me happy. That sounds basic, maybe. I don’t care. (Man, it’s good to be 41.)

My OG potato salad was a mayonnaisey number from Steck’s Delicatessen in Bridgewater, NJ. I’d sometimes go with my dad to buy a couple of pounds of it before family parties. At Gratzer parties we didn’t just throw a bunch of burgers and dogs onto the grill. You had to declare in advance, publicly, to a man with a note pad and pen, what you wanted. We had some big eaters in the family back then, so it wasn’t uncommon to hear an unabashed, “Two cheeseburgers and three hot dogs, with buns.” You had to declare your buns, too.

Still, everyone seemed to have room for potato salad.

The best potato salad recipe 

These days I tend to make my own potato salad, and it almost always looks a lot like this one. Really good, gold-fleshed, bite-sized potatoes cut in half and boiled in salty water until tender. Maybe some crumbled bacon. A simple Champagne vinaigrette. Minced shallot. And a ton of herbs. A potato salad like this is super-flavorful but also feels kinda breezy and hot-French-ladyish to toss together. It holds up well on a buffet or at a BBQ/picnic since it’s mayo-free. What else do you need, my friend?

Easy Potato Salad Recipe with Bacon and Herbs

This potato salad has tons of flavor and yet is quick and easy to toss together. Since it's mayo-free, it's a great buffet and picnic option. Any small waxy potato or Yukon Gold variety will do. Look for one- or two-bite sized potatoes, or chop larger potatoes into bite-sized pieces.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 6

Ingredients

  • 1 1/2 pounds potatoes
  • 6 ounces bacon
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon fine sea salt
  • A few good grinds black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh dill fronds
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 large shallot, minced
  • Flaky sea salt

Directions

  1. Cut potatoes into 1-inch pieces. Place in a medium pot with two tablespoons fine sea salt and cold water to cover by two inches. Bring to a boil, then cook until as tender as you like, 10-15 minutes after boiling. 
  2. While potatoes boil, cook bacon until crispy, drain on paper towels and finely chop or crumble. 
  3. In a small bowl, whisk together oil, vinegar, mustard, sugar, fine sea salt and pepper.
  4. When potatoes are done, drain and place into a large mixing bowl. Add dressing and toss to coat. Stir in bacon, herbs, and shallot. Place in a serving bowl and sprinkle with flaky salt if you like. Serve warm or at room temperature.

Notes

The potatoes in the photo are these guys, which I found at Whole Foods. 

Nutrition Information

Amount Per Serving:

Calories:: 245 Total Fat:: 16g Carbohydrates:: 20.3g Fiber:: 3.2g Protein:: 6.2g

    Beet, Goat Cheese and Mint

    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Serves Serves 4 to 6 as a side dish

    Ingredients

    • 1/4 cup apple cider vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more as needed
    • Freshly ground black pepper
    • 2 pounds cucumbers (about 4 medium)
    • 2 tablespoons finely chopped fresh chives

    Directions

    Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

    Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

    Preheat the oven to 450°F.

    1. Whisk together the first 6 ingredients in a large bowl.

    2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

    3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

    4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

    5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

    6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

    7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

    Notes

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    Soft Shell Crab Sandwich + How to Cook Soft Shell Crabs

    The goal of any soft shell crab recipe, in our opinion, is to gently augment the crab while basically just letting it shine, shine, shine. This soft shell crab sandwich keeps it simple in all the right ways. It utilizes just a few simple, good-quality ingredients — brioche bun, perfectly ripe tomato, soft leaf lettuce and Kewpie mayo (or regular mayo if you insist) — so the crab can take center stage.

    Tip

    Soft shell crabs are like crabs and potato chips all in one. What could be better? And they're quick and easy to cook at home, promise.

    Soft shell crabs are everything

    Soft shell crabs are my everything. They were the first-ever recipe on Umami Girl way back in in 2008. They were my diet food for a hot sec in 2015. This week they've been my tacos, my salad, my sandwich, and my parenting style. (Dinner as anatomy lesson? Why not.)

    As for me, I've been the lady making awkward chit chat with the fish guy about how soft shell crabs are basically a cross between crabs and potato chips. Is it still called chit chat when you're the only one talking? 

    The goal of a soft shell crab recipe

    The goal of any soft shell crab recipe, in my opinion, is to gently augment the crab while basically just letting it shine, shine, shine. This soft shell crab sandwich keeps it simple in all the right ways. It utilizes just a few simple, good-quality ingredients — brioche bun, perfectly ripe tomato, soft leaf lettuce and Kewpie mayo (or regular mayo if you insist) — so the crab can take center stage.

    Soft Shell Crab Sandwich 780 | Umami Girl

    How to Cook Soft Shell Crabs

    Start with cleaned crabs. Have the fishmonger clean them for you, or do this. (Warning: one of the steps is “snip the face off.” Just so you know.)

    Sprinkle some all-purpose flour onto a plate and dredge each crab through the flour until it’s lightly covered.

    Use a heavy 12-inch pan for nice, predictable, even cooking. I really like these simple and inexpensive seasoned Lodge cast iron skillets. They’re versatile and last forever.

    In a little oil (for its high smoke point) and a little melted butter (for flavor), you’ll cook the crabs over medium heat. Add the crabs belly up in a single layer. Cook for four minutes on the first side, then flip and cook for three minutes on the other side. They’ll be crisp and golden brown outside and perfectly cooked through on the inside. That’s it!

    Soft Shell Crab Sandwich

    The goal of any soft shell crab recipe, in our opinion, is to gently augment the crab while basically just letting it shine, shine, shine. This sandwich keeps it simple in all the right ways, utilizing just a few simple, good-quality ingredients so the crab can take center stage.
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Serves 2

    Ingredients

    • 1/4 cup flour
    • 2 large cleaned soft shell crabs
    • 1 tablespoon safflower oil (or other high-heat cooking oil)
    • 1 tablespoon butter
    • 2 brioche hamburger buns
    • Kewpie mayonnaise, to taste
    • 2 center slices from a large, beautifully ripe tomato
    • 2 leaves soft lettuce

    Directions

    1. Sprinkle the flour onto a plate and dredge each crab lightly in the flour.
    2. Heat butter and oil in a heavy 12-inch skillet over medium heat.
    3. Add the crabs belly up in a single layer. Cook for four minutes on the first side, then flip and cook for three minutes on the other side.
    4. Lightly toast brioche buns. I like to do this in the toaster oven, but you could do it right in the pan after removing the crabs if you like.
    5. Spread some Kewpie mayo (or regular mayo if you insist) onto the inside of the top bun. Layer tomato, soft shell crab, and lettuce onto bottom bun.
    6. Close sandwich and serve.

    Nutrition Information

    Amount Per Serving:

    Calories:: 372 Total Fat:: 15.6g Carbohydrates:: 39.4g Fiber:: 2.4g Protein:: 12.4g

      Beet, Goat Cheese and Mint

      Prep Time 40 minutes
      Cook Time 15 minutes
      Total Time 55 minutes
      Serves Serves 4 to 6 as a side dish

      Ingredients

      • 1/4 cup apple cider vinegar
      • 2 tablespoons olive oil
      • 2 teaspoons granulated sugar
      • 1 teaspoon kosher salt, plus more as needed
      • Freshly ground black pepper
      • 2 pounds cucumbers (about 4 medium)
      • 2 tablespoons finely chopped fresh chives

      Directions

      Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

      Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

      Preheat the oven to 450°F.

      1. Whisk together the first 6 ingredients in a large bowl.

      2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

      3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

      4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

      5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

      6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

      7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

      Notes

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      Charred Shishito Peppers Recipe: An Easy Appetizer

      This quick and incredibly easy shishito peppers recipe is great to nibble on with drinks. Padrón peppers work perfectly too.

      Tip

      Part of the fun of this appetizer is that shishito and Padrón peppers, while mostly quite mild, are intermittently spicy. They come with a built-in game of roulette. 

      An abuse of discretion

      People always talk about how working for yourself results in both more work and more flexibility. Today I’m here to testify to both of those points at once by publishing four recipes. I feel good about the work part of this equation, but you could argue that four posts in one day is kind of an abuse of discretion on the flexibility front.

      This shishito peppers recipe is a very good idea

      Guess what? I’m good with it, and my boss is, too. That’s right — ain’t no one here to nix my bad ideas. That said, here’s hoping you still trust me to know a good idea when I see one, because this shishito peppers recipe is one of the best ideas the world has ever had. It’s so good, in fact, that it’s been had equally in Japan and in Spain, where the very similar Padrón peppers stand in for shishitos.

      Psst…speaking of good ideas: try these guys dipped in spicy mayo.

      Charred Shishito Peppers Recipe 780 | Umami Girl

      You kinda burn them on purpose

      If you’ve ever had shishitos at your favorite sushi restaurant or Padróns at tapas, you know how weirdly addicting these little peppers can be. (And if you haven’t tried them yet, you’re in for a treat.) They’re perfect for sharing. They complement a wide variety of beers, wines, sakes, and cocktails. They’re really pretty good for ya as bar snacks go. And they’re TRULY quick and easy to make. I mean, you kinda burn them on purpose. It doesn’t get easier than that.

      Shishito vs. Padrón

      Shishitos and Padróns are cousins who grew up in different parts of the world.

      Shishito

      Shishitos are from Japan, where apparently they were named because their ends look like lion heads, though I can’t say I quite see it.

      Padrón

      Padróns are from their namesake region of Spain and are generally a little fatter than shishitos.

      These peppers are just the right size for a bite or two, and you can eat the whole thing except the stem, which serves as a perfect little handle. They’re generally pretty mild, though part of the fun of eating them is that you’ll occasionally get a pretty spicy one and need to take an extra swig of your drink. 

      A hot debate about mildly hot peppers

      People claim that Padróns are more likely to be spicy, but I can’t really confirm this based on my own experience. The shishitos I cooked up for these photos were consistently on the pleasantly warm side, and I suspect there are enough varieties of each kind of pepper on the market these days that it’s all a bit of a delicious gamble.

      Charred Shishito Peppers Recipe

      These bite-sized, slightly spicy peppers make a beautiful bar snack. Protip: try them with spicy mayo.
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Serves 6

      Ingredients

      • 2 tablespoons safflower oil (or other high-heat cooking oil)
      • 12 ounces shishito or Padrón peppers
      • Flaky sea salt, such as Maldon

      Directions

      1. In a 12-inch cast iron skillet, warm the oil over medium heat until shimmering.
      2. Add peppers and cook, tossing frequently with tongs, until soft and blistered in many spots, about 10 minutes.
      3. Sprinkle with lots of flaky sea salt and serve (with spicy mayo if you like). 

      Nutrition Information

      Amount Per Serving:

      Calories:: 68 Total Fat:: 4.8g Carbohydrates:: 6.3g Fiber:: 2.6g Protein:: 1g

        Beet, Goat Cheese and Mint

        Prep Time 40 minutes
        Cook Time 15 minutes
        Total Time 55 minutes
        Serves Serves 4 to 6 as a side dish

        Ingredients

        • 1/4 cup apple cider vinegar
        • 2 tablespoons olive oil
        • 2 teaspoons granulated sugar
        • 1 teaspoon kosher salt, plus more as needed
        • Freshly ground black pepper
        • 2 pounds cucumbers (about 4 medium)
        • 2 tablespoons finely chopped fresh chives

        Directions

        Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

        Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

        Preheat the oven to 450°F.

        1. Whisk together the first 6 ingredients in a large bowl.

        2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

        3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

        4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

        5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

        6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

        7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

        Notes

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        An Even Better Spicy Mayo Recipe for Sushi and Beyond

        It’s hard to beat the two-ingredient spicy mayo that you get in American sushi restaurants, but we like our slightly amped up even better spicy mayo recipe…even better. It’s great for sushi, sure. But it also makes a fabulous dip, sandwich spread, and salad dressing. 

        Tip

        To make the basic, and totally great, OG spicy mayo recipe you get at sushi restaurants, just mix together Kewpie mayo and Sriracha in whatever ratio makes you happy.

        What is Kewpie mayo?

        Good question. Easy answer. Kewpie is a Japanese brand of mayonnaise that’s creamier, tangier, and more umami-fied than American mayo. It’s made with egg yolks instead of whole eggs, has a thinner consistency that makes it popular as a salad dressing base, and, not gonna lie, it has a little MSG in it. (Psst…so do a lot of the things you probably eat, just sayin.) That combination of characteristics is one of the reasons you love spicy sauce so much, and why it’s not the same if you make it at home with regular mayo.

        The good news is that Kewpie is pretty easy to get these days, whether via Amazon, your local east Asian specialty market, or even regular grocery and big box store.

        So that shouldn’t stop you from making spicy mayo at home. Nor, really, should anything else. I’ll leave you to it.

        An Even Better Spicy Mayo Recipe

        It's hard to beat the good old two-ingredient spicy mayo that you get at sushi restaurants, but we like this slightly amped up version even better. Don't substitute regular mayo for the Kewpie mayo except in an emergency. It's...kinda everything.
        Prep Time 5 minutes
        Total Time 5 minutes
        Serves Makes 1/2 cup

        Directions

        1. Stir all ingredients together and serve as a sauce or salad dressing.
        2. Store leftovers tightly sealed in the fridge for up to a week.

        Nutrition Information

        Serving Size:

        1 tablespoon

        Amount Per Serving:

        Calories:: 97 Total Fat:: 10.3g Carbohydrates:: 0.8g Fiber:: 0.1g Protein:: 0.3g

          Beet, Goat Cheese and Mint

          Prep Time 40 minutes
          Cook Time 15 minutes
          Total Time 55 minutes
          Serves Serves 4 to 6 as a side dish

          Ingredients

          • 1/4 cup apple cider vinegar
          • 2 tablespoons olive oil
          • 2 teaspoons granulated sugar
          • 1 teaspoon kosher salt, plus more as needed
          • Freshly ground black pepper
          • 2 pounds cucumbers (about 4 medium)
          • 2 tablespoons finely chopped fresh chives

          Directions

          Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

          Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

          Preheat the oven to 450°F.

          1. Whisk together the first 6 ingredients in a large bowl.

          2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

          3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

          4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

          5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

          6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

          7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

          Notes

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          Easy Yellow Cake Recipe with Chocolate Frosting

          It’s Umami Girl’s 10th birthday, and we’re celebrating with this perfect, back-to-basics, easy yellow cake recipe with chocolate frosting. 

          This easy yellow cake recipe with chocolate frosting and sprinkles, which gets baked into the perfect size sheet cake in 20 minutes in a good old 9 x 13 inch pan, is the answer to a very particular question that I’d been dying to solve.

          The question was, how do you make a cake from scratch that has all the good parts of a cake from a box but none of the bad parts? Obviously no shitty ingredients, thank you very much. And no oversweetness that leaves you with a sugar hangover.

          But the almost impossibly light, fluffy moistness? The dense chocolate frosting? The simplicity? The sort of vague nostalgia for a version of Americana you never quite possessed? The SPRINKLES? Yes PLEASE.

          Tip

          Psst...if you like, download the frosting photo below to your phone. It makes a great lock screen background.

          You can't wear the big party hat all the time.

          You guys, I can hardly believe it, but Umami Girl is now 10 YEARS OLD. We’re two whole hands. Double digits. Borderline elderly by internet standards. It’s madness.

          We’re celebrating this week, because as any kid will tell you, turning 10 is kind of a big deal. But we’re low-key celebrating, because I’m saving my big party hat for Umami Girl’s relaunch later this year. You can’t wear the big party hat all the time. 

          It’s all good, though, because when you have a cake like this, you don’t need anything else.

          Easy Yellow Cake Recipe with Chocolate Frosting 780 | Umami Girl-2
          Psst...download this image as phone wallpaper!

          Exhaustive yellow cake recipe research. It's a tough job.

          I did some pretty exhaustive research to find a starting point for this cake. I knew I couldn’t be the first person to want a satisfying answer to that question, and I wasn’t.

          In fact, Gourmet Magazine had once written an article apparently kinda shaming American home cooks for using boxed cake mixes. The accompanying recipe for an all-occasion yellow cake eventually made it into the giant, yellow tome The Gourmet Cookbook, which is where I found it. The frosting is lightly adapted from the sour cream ganache we’ve been using for eons.

          Here are a few tips and quick answers to help you make the most of this cake recipe. It’s not fussy (that’s the point!), but a few protips will go a long way.

          What is cake flour?

          This recipe calls for cake flour, and it’s critical for the cakes’s lightness and tender crumb. Cake flour is finely milled from wheat with a lower protein content than all-purpose flour, so it packs a double punch in the tenderness department. It’s pretty easily available, but you can also order it on Amazon through our affiliate link below.

          How to measure flour for baking

          We’ve provided the measurements in both volume and weight below, so if you have a digital kitchen scale, flick it to the grams setting and weigh everything for perfect, precise results. If not, it’s critical to fluff your flour with a spoon to make sure it isn’t too dense in the container. Then use the spoon and level method to measure: spoon the fluffed flour lightly into your measuring cup and run the flat side of a butter knife across the top to level it off.

          How to mix cake ingredients

          So. Before you add the flour, ya wanna mix a lot. Follow the surprisingly long mixing times in the recipe to incorporate plenty of air into the batter, and beat the eggs in one at a time like it says. But. After you add the flour, the goal is to mix only until the batter becomes smooth and homogenous. Less mixing means less gluten development means a lighter, more tender cake.

          How long should I bake this thing?

          This cake has a nice, short baking time. I’ve found it only takes about 18 minutes for a tester to come out clean from the center, and you don’t want to overbake it. Ovens are notoriously individual, but look for a still-pale top rather than expecting this cake to brown, and quit baking while you’re ahead for the moistest result.

          Alrighty then.

          Talk to you soon, and thanks for your support and general fabulousness for the past 10 years. I appreciate it more than you know. xx

          Easy Yellow Cake Recipe with Chocolate Frosting

          Prep Time 20 minutes
          Cook Time 20 minutes
          Total Time 40 minutes
          Serves 12

          Ingredients

          For the yellow cake

          • 2 cups (256 g) cake flour (not self-rising)
          • 2 teaspoons baking powder
          • 1/2 teaspoon salt
          • 8 tablespoons (112 g) unsalted butter, softened
          • 1 cup (200g) sugar
          • 3 large eggs, left at room temperature for 30 minutes
          • 1 1/2 teaspoons vanilla extract
          • 3/4 cup whole milk

          For the chocolate frosting

          • 10 ounces (283 g) semi-sweet chocolate chips
          • 1 cup (240 g) sour cream
          • 2 tablespoons whole milk
          • 1 teaspoon vanilla extract
          • Pinch of fine sea salt
          • Rainbow sprinkles

          Directions

          For the yellow cake

          1. Preheat oven to 350°F with a rack in the center. Butter and flour a 9 x 13 inch baking pan, tapping out any excess flour.
          2. Into a medium mixing bowl, sift together the flour, baking powder, and salt.
          3. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more.
          4. Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix.
          5. Spread batter into pan and bake for about 20 minutes (check at 18), just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting.

          For the chocolate frosting

          1. Melt the chocolate chips in a double boiler or in short bursts (about 30 seconds each) in the microwave, stirring between bursts. When melted, stir in sour cream, milk, vanilla and salt until smooth and glossy. Spread immediately onto cooled cake. Decorate with sprinkles. Frosting will set over time.

          Notes

          Yellow cake adapted from The Gourmet Cookbook.

          Nutrition Information

          Amount Per Serving:

          Calories:: 399 Total Fat:: 19g Carbohydrates:: 52.5g Fiber:: 2.1g Protein:: 7.1g

            Beet, Goat Cheese and Mint

            Prep Time 40 minutes
            Cook Time 15 minutes
            Total Time 55 minutes
            Serves Serves 4 to 6 as a side dish

            Ingredients

            • 1/4 cup apple cider vinegar
            • 2 tablespoons olive oil
            • 2 teaspoons granulated sugar
            • 1 teaspoon kosher salt, plus more as needed
            • Freshly ground black pepper
            • 2 pounds cucumbers (about 4 medium)
            • 2 tablespoons finely chopped fresh chives

            Directions

            Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

            Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

            Preheat the oven to 450°F.

            1. Whisk together the first 6 ingredients in a large bowl.

            2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

            3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

            4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

            5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

            6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

            7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

            Notes

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