Easy, done ahead a summery, beachy classic.
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Although scones are traditionally served at tea time, they are delicious any time of day, even for breakfast. Pack a couple of these into the lunch box of someone you love and they will be yours forever. These can be served warm or at room temperature.
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Start out with a great steak, like the Choice New York strip at Sam’s Club, and supper is a cinch. Perfect steak in less than 10 minutes.
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I have always loved the briny succulence of fresh seafood bobbing, barely cooked, in a bath of sweet cream. Absolutely fresh chowder strikes a note of universal appeal; it is simply elegant. I serve chowder as a first course for a hearty dinner or as an entree for a casual party.
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Now that we know how good salmon is for us, it seems that everyone is looking for interesting new ways to prepare it. This burger recipe certainly fits the bill. Very easy, with a hint of Asian flavors, this is one great burger.
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The way you serve even simple ingredients can make them seem extraordinary. This tidy stack of familiar ingredients creates a photo-worthy first course.
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What a modern, one-pan meal solution! And you’re getting 3 of the “super-foods” at one time: salmon, spinach and oranges. Serve this with rice or baby carrots.
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You don’t need to do much to lovely, fresh salmon in order to prepare a great main dish. Grill it over high heat and top with a drizzle of purchased tomatillo salsa, a sprinkle of minced red onion and a squeeze of lemon.
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Serve with white rice and spicy black beans or on a bed of greens with vinaigrette. Garnish with fresh chopped cilantro and a lime wedge.
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This is a mini version of the traditional salmon platter.
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This is the one dish that is most successful if made in three individual batches. You complete the yummy sauce and freeze it on your Club day. Then just cook your favorite pasta (we selected penne) at dinnertime. Warm the sauce in the microwave, pour it over the pasta, and finish with parsley and maybe a little grated cheese. Voila?decadent and delish.
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This dish is definitely easiest if prepared in one master batch and then divided. The roasts are simply seared, ready to be baked off for dinner. The sauce is completed and only needs simple reheating to complete this delicious main dish.
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Prepare in one large batch and divide when cool. It will take the same time to prepare the triple batch as for one
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The “sour” family of cocktails is eternally popular. This variation based on Jack Daniel’s Whiskey is a welcome newcomer.
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Lobster is the first and last flavor you note in this lush hors d'oeuvre. This can either be offered as an hors d'oeuvre, or serve several on a plate with a small salad and sauce for a special first course.
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If you can’t fi nd an affordable ham steak in the cold meat section, you can always try the deli case. Just ask for one slice of extra-lean ham that is about 1/4” thick. It’s likely to be just about what you
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Everyone enjoys fresh basil pesto. In this lovely dip, it becomes the perfect complement for fresh vegetables or Italian breadsticks.
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