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cooking.nytimes.com
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.

Ingredients: red peppers, olive oil, onion, garlic, basil, chili

Risotto Cakes

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Ingredients: risotto, eggs, corn, bread crumbs, parmesan, canola oil

Date-Almond Butter Truffles

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Ingredients: medjool dates, salt, coconut oil, almond butter, vanilla

Mom's Goulash

www.allrecipes.com
What can you do with a can of chili, 8 potatoes, an onion, and two pounds of stew meat? Make Mom's Goulash, of course. Since you are using stew meat, three to four hours of slow cooking are required, but otherwise this soup is a snap to make.

Ingredients: beef stew, paprika, onion, vegetable oil, potatoes, chili

Pan Fried Sea Bass

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Ingredients: olive oil, butter, bass, vermouth, thyme, heavy cream

Nantucket Bay Scallops or Sweet Maine Shrimp Crudo Recipe

cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.

Ingredients: bay scallops, juice, black pepper, olive oil, chervil

Tonkatsu - Asian-Style Pork Chop

www.allrecipes.com
"This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops."

Ingredients: eggs, milk, garlic, pepper, vegetable oil, pork, panko

Chicken with Port and Figs

www.delish.com
Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good.

Ingredients: figs, water, plus, lemon, chicken, olive oil, butter