Main

These scallops are pan-fried, but the effect is very similar to deep-fried. Panko crumbs or flakes are Japanese-style bread crumbs. They’re coarser and more irregularly shaped than regular bread crumbs, and although they look fresh, they’re dry. When used for frying, they absorb less oil and make a lighter, crunchier, more tender and delicate coating that stays crisp longer than ordinary coatings.

For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.

Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.

Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)

Breaded fish is one of our favorites. The richness of pine nuts nicely balances the lemon and herbs to make an irresistible dish. Use just about any fish: flounder, salmon, tilapia, perch, cod, snapper, catfish.

This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

For a simple supper, we can’t imagine adding anything to this dish other than sliced tomatoes, zydeco music, and a little two-step.

Any firm fish is fine for this intensely flavored and aromatic dish. If you use thick fillets, such as salmon or tuna, and you have the time, coat the fish with the spice mixture and then cover and refrigerate for an hour or two to marinate.

This is one of the fastest yet most delectable fish preparations. Flounder is a delicate fish, so you need to use care (a wide spatula helps) when turning it to cook on the second side.

Monkfish is perfect for this recipe because it doesn’t fall apart. It has a wonderfully tender and succulent texture similar to lobster, but monkfish is less expensive. This dish is also good with other types of fish and other kinds of seafood, such as scallops, shrimp, or lobster.

This salmon, quickly roasted, is moist and flavorful with its sweet-salty glaze of mirin and miso.

This sandwich has been a favorite of Moosewood Restaurant’s customers for more than 30 years. (See photo)

Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.

These burritos, with their creamy spinach filling, are one of the dishes that always elicit customer requests for the recipe when we serve them in the restaurant.

These open-faced sandwiches are not very traditional, rather messy—and very satisfying.

It’s just a short time from getting out the ingredients to sinking your teeth into these crusty rolls with a warm, soft filling.

In about 10 minutes, this simple supper is in the oven, and just when you’re tempted by the aroma, it’s ready.

This is the quintessential simple supper for many Italian families.

This chunky soup is a satisfying supper in one bowl.