Saute
Spicy Asian-Style Noodles with Clams
For best results, buy small clams for this quick and sophisticated recipe.
By Sharon Buck
Chicken and Kumquat Spring Rolls with Hoisin-Chili Sauce
(Rouleaux de Poulet aux Kumquats, Sauce épicé)
These spring rolls can also be made with duck instead of chicken.
Calf Fry Pâté (Bull Butter)
Adapted from Dead Horse Ranch
This unusual pâté is made with calves' testicles, also called calf fries. Despite the unique ingredient, bull butter has a milder flavor and more mousselike texture than traditional chicken liver pâté.
Three Pea Stir-Fry
It may seem odd that we use frozen green peas, but, sadly, even the best fresh ones can taste starchy by the time they make it to the supermarket.
Active time: 30 min Start to finish: 30 min
Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce
Serve with: Tomato salad with red onions and blue cheese.
Portuguese Sausage Sandwiches with Peppers, Onions, and Olives
Linguiça is a garlic-flavored Portuguese sausage available at most supermarkets. Serve with: Frisée salad drizzled with a red wine vinaigrette.
Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil
Squash blossoms are extremely perishable; it's best to use them the day you buy them.
Gemelli with Shrimp, Tomatoes and Walnut-Parsley Sauce
One piece of gemelli consists of two strands of pasta-both about an inch long-twisted around each other to resemble a braid. These noodles are great for catching the juices in this garlicky entrée. If you can't find gemelli, use fusilli; it will work just as well.
Lemon Chicken
This chicken is delicious over rice or pasta, which absorbs the tangy sauce. A salad and some crusty French bread would be fine accompaniments.
By Sandi Nelson
Teriyaki Chicken and Noodles
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies.
Can be prepared in 45 minutes or less.
Vine Leaf-Wrapped Sheep's-Milk Ricotta with Fennel and Olives
Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.
Crisp Potato Pancakes with Goat Cheese on Mixed Greens
An elegant appetizer from Fleur de Lys in San Francisco.
Fusilli with Shrimp and Paneed Chicken
The term panéed means "panfried" in the New Orleans culinary lexicon. This recipe is from that city's Gabrielle Restaurant.