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Carrot Soup with Dill Pesto

An ingenious new treatment for dill.

Coach Farm Cheese Spread

Can be prepared in 45 minutes or less but requires additional unattended time.

Szechuan Salt-Pepper

This recipe was created to accompany Sophisticated Stir-Fried Rice and Szechuan -Flavored Country Style Spareribs .

Zested Carrot Zucchini Julienne

Can be prepared in 45 minutes or less.

Sweet-and-Sour Swiss Chard with Dried Currants

This quick-to-make Sicilian side dish can accompany chicken, fish or meats.

Chicken Breasts with Sun-Dried Tomato-Cream Sauce

"Cooking is my passion, and my husband and some of our friends share it," Kim Bartel, Youngstown, Ohio. "Our favorite weekend activity is making dinner together and pairing it with wine. When developing new recipes, I often refine and retest, but everyone loved this chicken dish the first time around. I serve it with rice, green beans and a crisp Chardonnay."

Gravad Lax with Mustard Sauce

This very ancient dish of pickled salmon is of Swedish origin, and considered by a great many Scandinavians to be superior to smoked salmon. It must be made with fresh fish that has never been frozen, and with a plentiful supply of fresh dill weed.

Cilantro-Lime Vinaigrette

Use with sweet and buttery lettuces such as Boston and Bibb.

Green Beans with Pecan Pesto

There will be more pecan pesto than you need for the beans, but it keeps well and can also be used on pasta, as a sandwich spread, or in potato salad.

Grilled Steaks with Red Chile Sauce

To learn more about this recipe, see Artful Ingredients.

Mixed Greens

Greens are a direct part of African-Amercans' African heritage. Dishes using leafy greens abound in the cooking of the African Atlantic world. They turn up as a couve in Brazil, as a callaloo in the Caribbean, as sauce feuilles in French-speaking West Africa, and simply as greens in the southern United States. The African-American twist with greens is in the manner of cooking. We cook 'em long and slow —down to the proverbial "low gravy"— (but then again that was the way all vegetables were cooked in much of the past). The real innovation is in the eating: We savor not only the greens but also their cooking liquid or "pot likker," a rich source of vitamins and iron.

Portuguese Clams with Linguiça and Tomatoes

Use the smallest clams you can find. Mussels would also work in this dish. Serve with: Portuguese rolls and a green salad.

Cod with Mediterranean Salsa

Can be prepared in 45 minutes or less.

Rosemary Chicken and Summer Squash Brochettes

Serve these atop rice, and offer cherry tomatoes tossed with ranch dressing on the side. Purchased peach tarts wrap it up.
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