Nishant & Laura's
Kitchen
The recipes we keep coming back to — dinners, drinks, and things worth making twice.
Make a Meal
Corn Salad With Tomatoes, Feta and Mint
A no-cook summer salad of fresh corn, ripe tomatoes, feta and mint — the tomatoes' own juice provides all the acidity, no vinegar needed.
Chilled Cucumber Soup With Avocado Toast
A chilled, blended cucumber soup with garlic, herbs, jalapeño and anchovy for depth, served alongside crispy avocado toast with feta and lemon — a light, cooling summer meal ready in 15 minutes.
Perfect Crispy Salmon
A reliable sear-then-roast method: 3 minutes skin-down in butter on high heat, then 8-10 minutes in a 400 degree oven. Crispy skin, succulent flesh every time.
Roasted Chicken and Potatoes
A whole chicken roasted over thinly sliced potatoes in a cast-iron skillet. The potatoes absorb all the drippings and turn golden — inspired by a Parisian rotisserie.
Instant Pot Short Ribs
Tender beef short ribs pressure-cooked with red wine, carrots, and fresh herbs, finished with a rich gravy. Serve over mashed potatoes.
Mark Bittman's Bouillabaisse
A classic French fish stew with saffron, fennel, and a mix of fish and shellfish served over toasted croutons. Add a squeeze of orange for brightness.