Herbs & Spices
Saffron-Cardamom Rice
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Salmon Salad with Beans
This is a great salad to make when you have leftover grilled salmon.
By Mark Bittman
Pork Tenderloin with Spiced Rhubarb Chutney
The chutney also works well as an accompaniment to chicken, duck or lamb.
Pan-Fried Lamb Chops with Rosemary and Garlic
These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.
Mushroom and Three-Cheese Strata
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.
Roast New York Strip Loin With Garlic-Herb Crust
New York strip loin, also called top loin of beef, is a succulent, elegant roast.
Garlic Soup with Poached Eggs
By Ruth Cousineau
Horseradish Mashed Potatoes
Those tangy potatoes served at Chamberlain's Prime Chop House in Dallas, Texas.
Nika Hazleton's Penne with Tomato, Eggplant, and Anchovy Sauce
By Maria Kourebanas and Carl Sontheimer
Mustard Dill Sauce
This recipe was created to accompany Broiled Salmon Fillet with Mustard Dill Sauce Can be prepared in 45 minutes or less.
Rib Eye Steaks with Mixed Mushroom Sauté
A cracked peppercorn and rosemary coating accents this luscious cut of meat, which is topped with sautéed wild mushrooms and served with onion rings. Start the meal with a salad of mixed greens and tomatoes with your favorite blue cheese dressing. A rich chocolate cake is the perfect dessert.