Saute
Mesclun Salad with Confit Duck Gizzards and Morels
Most people are familiar with confit duck legs, but the French confit the gizzards, too.
Active time: 30 min Start to finish: 30 min
Broccoli Rabe with Parsley Butter
Broccoli rabe, which is also called rapini, is a slightly bitter green with tiny, broccoli-like florets. It's available in specialty markets and most supermarkets.
Curried Pork Chops with Brandied Peach and Crabapple Chutney
Brandied peaches and spiced crabapples can be found in the specialty foods section of most supermarkets.
Can be prepared in 45 minutes or less.
Shrimp with Zucchini and Tomatoes
Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.
Buttered Beets with Spring Herbs
This simple sauté is a perfect complement to roast chicken, pork or duck.
Fish Fajitas
By Millie Pozzo Froeb
Crispy Shredded Duck and Noodle Salad
It's important to use large lettuce leaves (about 6 inches) for this salad, so you may need to buy 2 heads of lettuce in order to get 6 good leaves.
Active time: 45 min Start to finish: 45 min
Linguine Alle Noci
Linguine with Walnut Sauce
The texture of mixed nuts and bread crumbs makes this an ethereal pasta. When the noodles are cooked and then dressed just right, they taste great even at room temperature.
By Mario Batali
Cool Curry Cauliflower Soup
Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice.
Sauté of Spring Peas with Tarragon
For a pretty decorative touch, snip a V at one end of each snow pea.
Breakfast Polenta with Sausage, Onion and Peppers
Add eggs and fruit for a nice menu.
By William Viets