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Lunch / Light Main Saute / Pan-Fry
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Grilled Shrimp with Mango Salsa
Cooking — FOR SALSA: Cut the skin from the mango. Cut the flesh of the mango away from the broad oval pit. Dice the flesh and transfer it to a bowl. Squeeze the excess pulp from the mango pit into the bowl. Puree a third of the mango in a food processor or ...More…
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Spaghetti with Creamy Clam Sauce
Cooking — This creamy version of the ever-popular pasta with clam sauce cooks in minutes. If small cans of minced clams are pantry staples, you can prepare an enticing meal with very little notice. Serve with a green salad and crusty bread to soak up the ...More…
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Crab Quesadillas
Cooking — These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado. Combine Cheddar, cream cheese, scallions, bell ...More…
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Tropical Barbecued Pork Ribs
Cooking — Preheat the oven to 325 degrees, or build a small to medium fire on one side of a large outdoor grill Mix 2 teaspoons of the salt, plus the pepper, and the allspice in a small bowl. Rub the ribs all over with this seasoning mix. Lay the ribs on a ...More…
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Pork Spareribs with Maple Barbecue Sauce
Cooking — These luscious ribs are well worth the time it takes to make them. Perfect for a Sunday supper. Try with the Maple Baked Beans as well as coleslaw and biscuits or cornbread. Position rack in center of oven; preheat to 400 degrees F. Sprinkle ribs ...More…
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Deep-Dish Spinach, Egg and Spaghetti Pie
Cooking — Cold tomato-sauced spaghetti may seem the unlikeliest of leftovers unless you have tasted it baked into the firm, Italian-style omelet known as a frittata. Much more than mere kitchen frugality, a spaghetti frittata is a real treat and inspired ...More…
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Barbecued Baby Back Ribs For Charcoal Grill
Cooking — For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling. You will need two wood chunks, each about the size of a lemon, for this ...More…
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Stuffed Avocados
Cooking — Forget the bread; next time you're serving chicken (or seafood or tuna) salad for lunch, try mounding it in an avocado half instead. Top each avocado half with 1/4 cup of the salad.More…
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Seafood Risotto
Cooking — Laden with fresh mussels, shrimp and scallops, creamy rice and seafood stews like this one abound in the trattorias of Italy's coastal villages. To serve as a generous main dish, double all of the ingredients and increase the cooking time by ...More…
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Garlic Shrimp
Cooking — In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired. In a saute pan ...More…
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Barbecued Lobster Tails
Cooking — Thaw lobster tails in refrigerator for 12-18 hours. Cut each side of soft shell underneath tails with kitchen scissors and remove. Make 2-3 shallow incisions into lobster meat on each tail. Run a skewer through the length of each tail to keep ...More…
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Brie & Crab Stuffed Mushrooms
Cooking — Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt. In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a ...More…