Recipe: Chef Karen Akunowicz's Poached Cod With Lemon Butter Broth
One pan + 15 minutes = easy oven-free dinner
📬 To all the new subscribers who joined during Salad Month: Welcome! This newsletter does cover other things — we’re all about promise-they-work techniques and recipes that will become your family’s new favorite. Case in point: Today’s 15-minute one-pan dinner, care of bonafide star Karen Akunowicz. It’s easy enough to bust out on any weeknight, but also feels special enough to save for at-home date night. Let’s get into it! 🎣
When it’s hot out, all I seem to want to make at home are salads (see: Salad Month) or one-pan dinners that require a minimum amount of time with the stove on. The oven? It’s staying out of commission.
Enter: James Beard Award-winning chef Karen Akunowicz and piCODa (more on that below). You might know Karen from Top Chef. Or Food Network. Or Fox & the Knife in Boston. Or her cookbook, Crave: Bold Recipes That Make You Want Seconds.
One of the great things about running this newsletter is getting to asks chefs like Karen to help fill gaps in my own family cooking repertoire. She’s also a mom to a young kid and Gets It when it comes to family-dinner drama.