Saute

Improv: Replace the shrimp with sea scallops and use only poblano chiles.

Better than anything you can get at your local takeout joint, this way of making the Chinese classic can be done in record time.

Packed with springtime vegetables, this meal is a quick fix for the winter blues.

This bistro classic is enriched by rounds of smoky, spicy sausage. All you need is a leafy salad and a glass of red wine. The French green lentils that we prefer are prized for their finesse; they also hold their shape better than some other varieties and are less starchy.

If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well.

The best way to enjoy this Vietnamese delicacy is first to savor the sauce, shallots, and garlic tucked in and around the shells of the shrimp, then eat the succulent meat with steamed rice. Serve with ice-cold beer or a crisp Viognier or Pinot Gris.

This recipe brought to you by Bertolli.

Once you've soaked the chiles for 2 hours, this mole comes together in 45 minutes.

A creamy white cheddar cheese sauce makes this gratin luxurious enough to serve as a vegetarian main course.

A fresh take on green bean casserole#151;lighter and simpler, yet full of flavor.

A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

The bold flavor of turkey is a natural with Mexican food. Fire-roasted salsa can be found in the refrigerated deli case at most supermarkets.

Packed with protein, shrimp always make a party feel special.

These beefy bites are filling enough to stand in for a meal.

With its slight bitterness, broccoli rabe takes well to assertive flavors. The classic Italian recipe calls for sautéing it with plenty of garlic and crushed red pepper flakes. But for Thanksgiving we've opted for something mellower, choosing sweet raisins, pine nuts, and a bit of sherry.