Saute
Spicy Pork and Kumquat Stir-Fry
Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.
Sauteed Scallops with Vegetables
This preparation can be served in scallop-shell dishes for an impressive main course.
Skillet-Crusted Potatoes
These potatoes are at their best when browned just before serving.
Fettuccine with Shrimp, Scallops and Mussels
An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.
Crab Cakes with Basil Aïoli
From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad.
Cheese Ravioli with Old-Fashioned Meat Sauce
Our recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is also great over tortellini, penne or fusilli. You can find the convenient prepared ravioli in the refrigerator section of most supermarkets.
Crab Cakes with Chipotle Sauce
Masa Harina is an ingenious addition to these savory shellfish cakes from chef George Mahaffey of The Restaurant at The Little Nell in Aspen.
Blue Cheese and Spiced Walnut Terrine
The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.
Sauteed Sea Scallops with Mustard Sauce
Can be prepared in 45 minutes or less.
Turkey Patties with Tarragon-Mustard Gravy
Mashed Yukon Gold potatoes, brussels sprouts tossed with slivered pimiento, and gingered baked apples are updates of American classics that would go well with this turkey twist on Salisbury steak.
Corn, Tomato and Basil Salad
Fresh, colorful and simple, this salad is the essence of summer. In the picnic basket, tuck a cold pack next to this dish to keep it at the right temperature.
Spicy Nut Salsa with Blue Cheese
Not your typical salsa. This innovative topping is terrific with leg of lamb, or use it on endive spears or celery sticks for a party hors d'oeuvre.
Grand Marnier French Toast
Canadian bacon makes a great accompaniment.
Pork and Sausage Sauté
This delicious Portuguese regional specialty, called migas, is a dish of sautéed meats served over fried bread. Here is the version from Fialho restaurant in Evora, Portugal. They marinate the pork in a red-pepper paste popular in the Alentejo, but paprika makes a nice substitute. The seasoned pork needs to be chilled overnight, so begin this recipe a day before serving it.
Sauteed Pork Chops with Sauerkraut
Can be prepared in 45 minutes or less.