Saute
Pepper- and Coriander-Coated Salmon Fillets
A sprinkling of orange peel and parsley contrasts with the spicy crust on the salmon fillets. Serve with corn on the cob and a crisp, cold Chardonnay.
Cottage Pie
This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using.
By Enid Lelchook
Red Onion Crostini
Red onions, sweetest in the summer, are caramelized and combined with pancetta to top toasted country-style bread for a sensational starter.
Soft-Shell Crabs with Wilted Spinach and Warm Tomato-Basil Vinaigrette
When Roy Yamaguchi invited me to cook at the 5th Anniversary celebration of his Oahu restaurant, I wanted to bring him something special from my neck of the woods and decided to attempt to transport soft-shelled crabs. I say "attempt" because soft-shells are very delicate and I wasn't sure they'd survive the long trip to Hawaii. Happily, of the 10 dozen live ones we packed up, about 8 dozen were still kicking when we got to our destination. I served them with simple accompaniments like wilted spinach and a crushed summer tomato vinaigrette.
If you like using breaded soft-shell crabs, use panko, which will help maintain the visual character of the fish.
Spicy Sausage Linguine
By Bonnie Metully
Linguine with Ricotta
By Victor Commisso
Scallion-Ginger Fried Rice
This dish is a wonderful accompaniment to grilled, steamed, or stir-fried seafood. Topped with diced steamed sweet potato or winter squash, it makes a satisfying light meal on its own.
Chicken with Herbed Vegetable Sauce
This recipe can be prepared in 45 minutes or less.
By Michel Depardon
Macaroni à la Gisolfi
It took me quite a while to remember a meal I used to loathe. You see, I was a kid who ate pickled herring and pig's feet with her dad. But my mom reminded me of the utter disdain with which I would greet the following meal, named for my brother's best friend, Eric Gisolfi. Eric has always been a hearty eater, but a picky one. This was one dish he never complained about. So, whenever he joined us for dinner I felt conflicted — fantastically happy that a new playmate would be joining us and absolutely devastated that I had to endure the ground meat and elbow macaroni so cherished by our guest. Try it out to see the mixed reviews you receive.
By Loretta Anderson