Saute
Make-Ahead Party Shrimp and Veggie Penne
This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!
Fettuccine with Shiitakes, Peas and Prosciutto
In addition to the shiitake mushrooms called for here, look for morels, porcini or even button mushrooms, all of which are available during late spring early summer months.
Swordfish with Balsamic Brown Butter Sauce
Easy, elegant fare from chef John Jones at Renato's in Palm Beach.
By John Jones
Pb & J Sandwich
By Joe Mallol
Brandied Chicken Liver Pâté
Can be prepared in 45 minutes or less but requires additional unattended time.
Mu Shu Chicken with Jícama
This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.
Caramelized Apples
Great with the blintzes or ice cream. This recipe originally accompanied Cheese Blintzes with Carmelized Apples.
By Arlen Grad
Cardamom Spice Blend
Cardamom is a spice not commonly used in the United States. A member of the ginger family, this warm, sweet spice is traditionally found in Indian cooking, flavoring a wide variety of curries, rice dishes, and Indian-style desserts.
It is best to purchase the pod and grind the seeds yourself; once ground, cardamom begins to lose its essential oils. You can also crush the pods lightly, then add them hearty stews and lentil or other bean soups. The outer pods will dissolve, but the little black seeds within will pleasantly spice the mix.
[This mix in used in the recipe for Carrot Cardamom Soup.]
By Lynne Aronson and Elizabeth Simon
Sauteed Radicchio and Fried Kale
Radicchio di Treviso has long, narrow, pink-to-red leaves that are similar in taste to Belgian endive. It can be found in specialty food markets.