Keto
Soy-Lemon Chicken
By Kate Zentall
Mushroom-Stuffed Pork Tenderloin with Celery Root Mashed Potatoes
At the lodge, the tenderloin is also complemented by a spicy peach salsa.
By Buffalo Mountain Lodge
Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream
Team this outstanding entrée with some steamed broccoli and a fruity Zinfandel.
Mom's Deviled Ham Spread
My mother is a member of a club that meets during the months of July and August on Martha's Vineyard, where we have summered for more than thirty-five years. One season the members compiled a souvenir cookbook, and my mother contributed her recipe for a deviled ham spread that she makes from leftover ham. Like deviled eggs, it's devilishly simple and satanically good. It can be spread on pieces of celery or toast points. Those who do not want to use ham can substitute smoked chicken or smoked turkey.
Can be prepared in 45 minutes or less.
By Jessica B. Harris
Grilled Tomatoes with Aïoli
The fire's smoky heat — and some luscious garlic mayonnaise — turn simple grilled tomatoes into a spectacular dish.
Grilled Swordfish with Mint-Cucumber Salsa
For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.
Catalan Spinach
This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.
Roast Prime Rib au Poivre
White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.
Grilled Italian Sausages
Sweet and hot Italian sausages are delicious grilled over charcoal.
By James Beard
Portobello Mushrooms Stuffed with Eggplant and Gorgonzola
I've seen portobello mushrooms in so many restaurant dishes lately that I decided to develop my own recipe," says Eileen M. Watson of Oviedo, Florida. "I like to serve these stuffed mushrooms as an appetizer when I entertain, but they also make a terrific meatless entrée."
By Eileen M. Watson