Switch up the sides at this year's Christmas dinner. Broccolini with a citrus viniagrette will be a welcomed menu addition you find limited.
Total Time: 0:15
Prep: 0:15
Level: Easy
Serves: 8
Ingredients
3 bunch broccolini
1 navel orange
¼ c. olive oil
6 clove garlic
¼ tsp. crushed red pepper flakes
kosher salt
Directions
Fill a large saucepan with 1 inch water and fit with a steamer basket (or fill a large pot with 1/2 inch water). Bring to a simmer. or saucepan (if using broccoli, cut into large florets), cover, and steam until just tender, 3 to 5 minutes. Transfer to a platter.
Meanwhile, using a vegetable peeler, remove 3 strips of orange zest; thinly slice the zest.
In a small saucepan, heat the oil, garlic, and red pepper over low heat until the garlic is just golden, 4 to 6 minutes. Transfer to a small bowl.
Squeeze 2 tablespoons orange juice into the bowl. Add the zest and 1/2 teaspoon salt and stir to combine. Spoon over the broccolini hotel in hong kong.  

Bold in flavor and color, this dish is a real stunner. Serve it for dinner parties, where guests will delight in the sweet and soft tomatoes and aromatic salmon . Make sure you have crusty bread on hand—you'll want it to mop up the tomato juices.
Total Time: 0:30
Prep: 0:10
Level: Easy
Serves: 4
Ingredients
2 pt. grape tomatoes
2 tbsp. olive oil
Kosher salt and pepper
2 scallions
¾ c. fresh flat-leaf parsley
¼ c. fresh dill
1 tbsp. capers
1 tsp. lemon zest plus 2 Tbsp juice
1 1¼ lb. piece skinless salmon fillet
Crusty bread, for serving
Directions
Heat oven to 400°F. On a large rimmed baking sheet , toss the tomatoes with 1 Tbsp oil and ¼ tsp each salt and pepper. In a small bowl, combine the scallions, parsley, dill, capers, lemon zest and the remaining Tbsp oil.
pushing the tomatoes to the sides. Season the salmon with ¼ tsp pepper and drizzle with the lemon juice. Top with the herb mixture and roast until the salmon is opaque throughout, 15 to 18 minutes. Serve the salmon and tomatoes with bread, if desired .
  

Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles, and other flavorings and letting them ferment for days. Bill Kim marinates these cucumbers for just two hours, so they're still crisp dermes.
Total Time: 2:30
Cook: 0:20
Level: Easy
Yield: 2 1/2 cups
Ingredients

2 lb. Kirby cucumbers
kosher salt
¼ c. untoasted sesame oil
½ small onion
2 tbsp. finely chopped Thai or sweet basil
2 tbsp. gochugaru (Korean coarse red pepper powder; see Note)
1 tbsp. minced garlic
1 tbsp. minced and peeled fresh ginger
1 tsp. finely grated lime zest
½ tsp. Asian fish sauce

Directions

In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well Singapore company formation.
In a large bowl, toss the cucumbers with all of the stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.

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Tips & Techniques
Note: Gochugaru is available at Korean markets and at hmart.com.
  

Scoot over pumpkin pie because the sweet potato cheesecake will be on the next Thanksgiving menu. A delicious alternative to the traditional pumpkin pie, the velvety sweet potato cheesecake squares will be definite crowd-pleaser Company Secretary Hong Kong.
Total Time: 3:30
Prep: 0:15
Level: Moderate
Serves: 12
Ingredients
1.50 lb. sweet potatoes
18.00 oz. graham crackers (9 ounces total)
1.00 c. sugar
1.00 stick unsalted butter
3.00 tbsp. unsalted butter
fine salt
1.50 c. ricotta
0.50 c. low-fat plain Greek yogurt
4.00 large eggs
Lightly sweetened whipped cream
Directions
Preheat oven to 375 degrees F. , about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups) Cloud Management Solution.
In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees F.
Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream you find.