Although I’m fearless when it comes to preparing seafood, I wince when it comes to cooking fresh fish. But every so often, I come across a recipe that prompts me to face my fears and take on one of those scaly creatures. I must admit, however, that having skinned and sliced salmon fillets makes the feat far less daunting.
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The subject of today’s post was inspired by Sam Sifton’s weekly New York Times “Cooking” newsletter for January 22, which proposed a “no recipe recipe” for roasted miso chicken with butternut squash and red onions. Indeed, ever since Sifton introduced these free-style recipes last year, I’ve been a fan and was more than pleased last night with the results from his latest.
Cooking from Books 