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Making a quick compound butter to spread on your halibut steaks is a perfect way to get a tasty grilled fish.
cooking.nytimes.com
The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled
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Sauteed carrots and onions are added to this garlic-seasoned meatloaf. A simple tomato sauce is recommended to serve over it.
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This healthier version of traditional alfredo sauce uses less butter and cream. The addition of zucchini adds color, flavor and texture.
cooking.nytimes.com
Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper
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The use of oregano, thyme, and rosemary make this lamb not only fragrant, but full of flavor.
www.simplyrecipes.com
Four-cheese lasagna! Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free-form lasagna. Fresh pasta sheets are best, but no-boil dry noodles can also be used.
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Get Penne with Shrimp and Herbed Cream Sauce Recipe from Food Network
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Get Lamb Gyro with Tomato Relish and Chimichurri Sauce Recipe from Food Network