Saute
Penne with Basil-Seafood Sauce
If you're feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.
By Nicholas Puniello
Minted Orange, Fennel and Red Onion Salad
Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer.
Mama Lucia's Chicken Cacciatore
By Lucy Carney
Beef Medallions in Red Wine Sauce
This quick, rich entrée is terrific served over buttered noodles.
By James G. Nichols and Jr
Stewed Mushrooms
Another all-around favorite: These mushrooms can be spooned over toast for a light supper on their own, but they also make a nice accompaniment to steak or lamb.
By Lucindy Willis
Chicken with Mushrooms and White Wine
By Peggie O'Kennedy