Saute
Seafood Linguine
By Joanie Moscoe
Southwest Corn Frittata
This recipe can be prepared in 45 minutes or less.
Serve the frittata with chunky salsa, and put together an avocado, jicama and red onion salad with cumin vinaigrette to have alongside. Melon wedges and pine nut cookies are just right for dessert.
Chicken Fried Rice with Fermented Black Beans
This dish is equally delicious prepared with turkey, seafood, beef, or pork.
Pasta with Chicken, Pancetta and Vegetables
By Will Elliott
Angel Hair Pasta with Tuna and Tomato Sauce
Cafe Vesuvio in St. Charles offers an absolutely delicious dish of angel hair pasta topped with tuna. We'd like to know how to make it.
Nancy and John Noble
St. Charles, Illinois
Creamy Spinach and Bacon Salad
Cold steak from last weekend's cookout would taste great sliced and laid over this salad.
Pasta with Greens, Goat Cheese and Raisins
It used to be that beets were sent to the market without the greens, which had been discarded. Now both are sold, often separately. Your best bet is to buy beets that have the greens intact; that way, you can partner this unique sweet and savory pasta with the perfect side dish: roasted fresh beets.
Szechuan Shrimp with Peppers
Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.
Singapore Shrimp Stir-Fry
This recipe can be prepared in 45 minutes or less.
We were intrigued by the flavored cooking oil, ginger soy sauce and curry paste we found in the Asian foods section of the market last year, and used them to lend flair to this quick dish. Steamed white rice is the ideal side. Use a melon baller to scoop papaya, mango and passion-fruit sorbets into pretty cups, and garnish with crisp ginger cookies.
Brined Pork Chops with Apples
Pork, always a favorite in the Midwest and the South, gained popularity early in the century. Immigrants from pork-loving countries such as Germany and Poland were crowding the cities and finding that fresh pork, a luxury back home, was abundant and affordable. Recipes of the time called for pan-frying chops, covering them with apples and baking them for an hour or so. But that would leave today’s pork, which is less fatty, very dry. Here, brining is the trick for making pork chops flavorful and juicy.