This ingredient changed how I cook salmon.

An umami pantry powerhouse. I'll never cook salmon the same old way again. In fact, this trick makes just about anything you want to eat better: meatballs, pasta sauces, popcorn—even ice cream. And this one-ingredient umami magic has been sitting on Marc Matsumoto's blog No Recipes since the early aughts. Where have we been? Get the Recipe Yours, Kristen Miglore Founding Editor of Food52, Now Thinks She's *Really* Good at Cooking Fish The Most Forgiving Way to Salmon Marc's trick will work on any salmon recipe you love—in this video, see how it makes my favorite slow-roasting method even better (even when I do terrible things to it). Watch Now Hop in the Pouch We tried something new this week on The Genius Recipe Tapes—I'm calling it the kangaroo pouch ride-along. Hear from Marc about his early days at Netflix, my new favorite breast milk fun fact (yes!), and the next big thing in climate-conscious farming. Listen Now Grating on a Curve All you need for this recipe (and a lifetime of lemon-zesting and Parmesan-showering) is a trusty Microplane—this one comes with a Genius 3-in-1 ginger tool, too. Snag Yours Going Swimmingly Toni Tipton-Martin's Spicy, Buttery Shrimp in Moments read more   James Peterson's Baked Fish Fillets with Butter and Sherry VIEW RECIPE   The (Genius) Secrets to Jasper White's World-Famous Lobster Rolls read more   Brigit Binns' Crab Cakes VIEW RECIPE   The Instant, Genius Way to Make Any Fish Dinner More Delicious read more   Tom Colicchio's Pan-Roasted Scallops with Scallop Jus VIEW RECIPE   Ahoy There de Buyer Seafood Shears  Food52 x GreenPan Nonstick Oval Roasting Pan  Everdure Premium Grilling Tools  Kitchen Utensils & Tools Anita Shepherd's glorious vegan tres leches cake. Shop Recipes Articles Shop Recipes Articles Follow Us View in browser | Forward this email to a friend. Click here to unsubscribe or manage your preferences. © 2021 Food52. All Rights Reserved. 122 West 26th Street, 8th Floor, New York, NY 10001