Main

Bok choy is traditionally used in stir-fry dishes, but rules can be broken! This recipe incorporates the crispy white stalks and spinachlike leaves into a creamy sauce that’s accented with cherry tomatoes and served over poached fish. Elegant enough for company and easy enough to enjoy once a week.

A fragrant aroma will fill your kitchen while the chutney bakes over the salmon, ensuring moist and tender fillets every time.

This pita wrap is bulging with vegetables combined with a lime and sour cream dressing.

This basic fish dish is so easy to prepare that it’s just about foolproof.

The contrasting bright green edamame, shiny black beans, and snow-white feta cheese in this dish will please your eyes as well as your palate.

This mildly seasoned fish with its medley of Creole veggies is wonderful over steamed brown rice.

When the French cook en papillote, they steam the food in cooking parchment. Here we use aluminum foil to provide the same results. Both preparation and cleanup are super quick.

This easy, no-mess weeknight dish simply requires spreading a bit of mustard over catfish fillets, sprinkling them lightly with a garlicky paprika-cornmeal mixture, and popping them in the oven.

This pleasant pasta salad is even tastier the second day. Enjoy it as an entrée for six or a side dish for twelve.

Such a simple meal and such a great taste! The fresh and tangy blend is wonderful by itself or with whatever additions you have on hand. Check your refrigerator for tomatoes, bell peppers, chiles, or corn to add to this versatile salad.

Here’s an interesting lunch or light supper salad that uses cooked eye-of-round roast, such as leftovers from Tuscan Braised Beef (page 172), and your choice of two dressings. You can even use leftovers of the leftovers tomorrow—any extra salad makes a great filling for sandwiches.

A small amount of intensely flavored dressing goes a long way in this brilliantly colored salad.

Turn leftover roast beef such as from Tuscan Braised Beef (page 172) into a taste adventure by adding Thai-style dressing.

If you can keep a secret, no one will guess that this delectable salad uses leftovers from Apricot-Barbecue Chicken Chunks (page 141) as a key ingredient.

Here’s a new twist on chicken salad. Serve this one with baked tortilla chips on lettuce-lined plates, garnished with jalapeño rings.

A mildly spicy vinaigrette tops mixed salad greens, soy-brushed chicken, and tangy grapefruit.

Island breezes are sure to stir, even in winter, when you serve this salad.

You won’t want to go back to traditional mayonnaise-based tuna salad after experiencing the fresh crispness of this citrusy version.

Flavors of the Mediterranean are blended in this simple, easy-to-love salad. Serve it as is or on lettuce.

The lemon and dill vinaigrette is a wonderful complement to the flavors of this salad.