Gourmet
Carrot Salad with Lime and Cilantro
This recipe can be prepared in 45 minutes or less.
Korean Barbecued Beef
Active time: 1 hr Start to finish: 1 1/2 hr
"Redeye" Braised Lamb Shanks and Beans
Redeye gravy is traditionally made from ham drippings, water, and coffee, the last being an optional ingredient. Here we've enriched the savory braising liquid from lamb shanks with bacon (instead of ham drippings) for a new twist on an old favorite.
Braised Pork Chops with Dill Sauce
Can be prepared in 45 minutes or less.
Curried Couscous
Can be prepared in 45 minutes or less.
Sauteed Worcestershire Chicken
Can be prepared in 45 minutes or less.
Spinach and Roasted Red Pepper Salad
This recipe can be prepared in 45 minutes or less.
Warm Green Bean and Walnut Salad
Can be prepared in 45 minutes or less.
Spanish-Style Stuffed Bell Peppers
The following recipe takes the rice and vegetables of the classic paella (leaving behind its seafood) and transforms them into a flavorful filling for bell peppers.
Ratatouille and Goat Cheese Salad with Pesto Vinaigrette
In this recipe we call for a 3- by 1 1/2-inch stainless-steel pastry ring. It is available at some specialty cookware shops.
Roasted Chicken Wings with Smoked-Paprika Mayonnaise
These chicken wings need to marinate for at least 8 hours — we recommend putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.
The deep, almost beeflike flavor of these wings comes from the red wine in the marinade; both the wings and the mayonnaise get a boost from the Spanish smoked paprika.
World's Easiest Chocolate Cake (Mud Cake)
"I adapted this recipe from The Fannie Farmer Baking Book," says Ashley-George Menger of New Vernon, New Jersey. "It's the easiest chocolate cake I've ever made—you don't even need a bowl. I love to serve it around the holidays, and with friends and family around, it disappears fast!"
You can also make this cake in 2 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pans.
Preserved Meyer Lemons
Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.
Roasted Green Beans
Active time: 10 min Start to finish: 1 hr.
