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Saute

Sea Bass with Oriental Sauce

Orange roughy or red snapper would also be delicious in this recipe.

Seafood Linguine

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.

Sauteed Sea Scallops with Curry

Sauté de Coquilles Saint-Jacques au Cari

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.

Mixed Bitter Greens with Sauteed Mushrooms

Can be prepared in 45 minutes or less.
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