I'm a sucker for anything with browned butter. To me, the deep, nutty richness of browned butter far surpasses the flavor of Paula Deen-style butter drenching. And to get more flavor using less butter? Well, that's an easy one for me.
And every time I make couscous I think to myself "why don't I make couscous more often?" Seriously. Add boiling water and wait five minutes, there's practically nothing easier. This recipe from Cooking Light is a tiny bit more involved, but so worth it.
Fresh, wild caught salmon is one of our favorite things to eat around here. Gosh, I hope L likes fish. Anyway, we're starting the countdown to Copper River season. There's a great article in this month's Bon Appetit about it, check it out here.