Dinner in 30 Minutes: A savory twofer from Mary Berry
Shrimp With Spicy Cashew Sauce builds on a seafood stock. But who keeps that in their pantry? The simple fix: Make your own, in the time it takes to prep...
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Poached salmon soup makes use of your oyster sauce
With weeks of holiday eating ahead, this soup will be good to you: It's light and quick, yet there's enough in it to satisfy. It comes from "The Gourmet Kitchen,"...
Dinner in 40 minutes: Tomato and Rice Soup, A golden secret in every slurp
"This is peasant soup," say the authors of a new cookbook featuring the foods of Sicily, and I'm sure they meant that in the nicest way. The recipe calls for...
Dinner in 20 Minutes: A centuries-old dish could satisfy your comfort-food craving
Rarebit, a.k.a. Welsh rabbit, is an odd-sounding name for a dish that's several hundred years old and has nothing to do with bunnies.
Dinner in 35 Minutes: Pay homage to one of Syria’s most famous main dishes
Long before the beleaguered Syrian city of Aleppo figured so prominently in the war headlines, it earned renown as the intersection of the trade route between Asia and Europe, called...
Dinner in 30 Minutes: Add these sriracha pork burgers to your burger list
Only suckers worry about sriracha making things too spicy.
Dinner in 30 Minutes: Baked crab and shrimp born on the bayou
"Smothered" seems an inhospitable way to describe the charms of an etouffee, the Louisiana dish that begins with the aromatic trinity of onion, celery and green bell pepper, builds on...
Next-gen entertaining for the Jewish High Holidays
Almost a decade after considering in these pages how to feed family and friends for the Jewish High Holidays, I find it's time to update the approach.
Dinner in 20 Minutes: Less is more with nut-crusted steak
Folks who are eating less red meat these days will appreciate that this works out to a less-than-4-ounce portion of meat per person .
Dinner in 20 minutes: Exposing scallops to the dark side
This is served at Poole's Diner in Raleigh, N.C., on a bed of beluga lentils and melted leeks, and recipes for both appear in chef Ashley Christensen's terrific new cookbook.