Saute

This dish is delicious for brunch or dinner. The creamed onions would be particularly good with it, as would some fresh biscuits.

You can use purchased sauce here, your own homemade or the versatile This is terrific over pasta.

There are innumerable recipes for this favorite English breakfast dish. Some call for Béchamel sauce, some for cheese. This version is easy.

This is easily one of my three favorite dishes in my mother's repertoire. She only started making it five years ago, and whenever I'm home I ask for it. It takes well to substitutions, so go ahead and experiment.

The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.

Tofu has a custard-like texture and is available in soft, firm and extra-firm varieties; firm is preferable here. Serve these hearty burritos topped with purchased salsa and some plain nonfat yogurt.

Gehockte Leber This forspeis is so simple and straightforward that it is underappreciated as the gourmet dish it really is. My general rules for making chopped liver are: 1. Use only chicken liver to make this dish. Do not use beef or calf liver. Their flavors are too strong.
2. Use schmaltz. Do not substitute oil or any other fat. If you are concerned about cholesterol, eat chopped liver less often, but eat the uncompromised version. Anyway, the amount of schmaltz per portion of chopped liver in this recipe is the equivalent of no more than one pat of butter.
3. Chop all the ingredients by hand rather than by machine. Chopped liver should not look like a puree or a pâté. In texture it resembles French pate du campagne or the Quebecois rillets du gran'mère, coarse and rustic.
4. Eat it in small portions — it is very rich — and make it only for special occasions. Then you eat it less often and enjoy it more when you do.

If using young, small mustard greens, simply stir-fry as directed, omitting the water and additional cooking time.

Time: About 30 minutes Level: Beginner This is the thin version of the Rhode Island staple that some still eat as an accompaniment to breakfast, lunch and dinner. These are wonderful plain with salt right off the griddle but can be gussied up however you like, although many Rhode Islanders cringe at the thought of a maple syrup glaze. Recipe Synopsis: Mix the batter and fry on a well-greased griddle.

An updated southern side dish.

Daphne serves the <epi:recipeLink id="5452"Rice with Spinach and Feta Cheese</epi:recipeLink> alongside this flavorful chicken dish.

This recipe is an accompaniment for Master Stock Chicken .

(SPAGHETTI ALLA CHIUMMENZANA) This recipe can be prepared in 45 minutes or less. To eat this dish the Caprese way, serve the pasta very al dente.

This is the basic method for preparing a chicken sauté to which you can add flavoring variations. You may dredge the chicken with flour if you wish. This gives a browner color but unflavored chicken is more delicate.

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

This recipe can be prepared in 45 minutes or less. Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.