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cooking.nytimes.com
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors
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A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
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This beef and barley soup is made with carrots, onions, celery and mushrooms, topped with sour cream.
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This classic macaroni salad is a crowd-pleaser at every cookout, potluck, and picnic!
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Layers of chicken, mushroom sauce, Cheddar, ricotta, Parmesan, and noodles form a cheesy, creamy lasagna with no need for the customary tomato.
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A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
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Combine avocados and the convenience of microwave cooking to create a taste of old Mexico for a quick yet hearty meal.
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A crustless quiche combines salmon with asparagus, baked with plenty of Asiago and Cheddar cheeses.
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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
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Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Jacques Pepin shows how quick and easy it is to prepare a vegetable soup from scratch.