30 Minutes or Less
Walnut, Arugula and Gorgonzola Crostini
In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.
Canadian Bacon Fried Eggs with Blue Cheese
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Pan-Fried Trout with Red Onion and Orange Relish
Complete the menu with roasted potatoes, steamed spinach and butterscotch brownies.
Green Beans with Pecans, Lemon and Parsley
Michael McLaughlin, cookbook author, says, "Green beans amandine used to be the festive vegetable of choice at any number of my family's holiday celebrations. Over the years, a few of us have improvised here and there, resulting in this easy side dish, a real family heirloom. For a change of pace, orange peel can replace the lemon."
By Michael McLaughlin
Greek-Style Sea Scallop Brochettes
If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.
Salsa Chicken Salad
Sprinkle shredded cheddar over some tortilla chips, and pop them under the broiler for a minute-you'll have instant first-course nachos. All you need with the salad is a basket of tortillas or crusty bread. Mix some cinnamon into chocolate pudding to wrap up this Mexican-style dinner.
Can be prepared in 45 minutes or less.
Lemon-Parmesan Linguine
By Lorraine Vassalo
Tarragon-Lime Chicken
Serve buttered noodles, potato salad or rice pilaf alongside this entree.
By Rosemary M. Wyman
Risotto Milanese
Saffron Risotto
An Italian classic, traditionally served with Osso Buco , this dish also makes a great accompaniment to the Whole Red Snapper Baked in a Salt Crust .
Waldorf Salad
This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved—some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.
Grilled Striped Bass with Lemon and Fennel
For best results, use a grill basket. It should be big enough for the fish but snug enough to keep the fish and lemon slices from moving around. The one we used in the Bon Appétit test kitchen was 17 by 6 inches.