Hot Cajun spices are contrasted with sweet grapes in this quick chicken dish. Boneless, skinless chicken thighs are a flavorful alternative to chicken breast. This dish is a breeze using Cajun spice seasoning blends to add zip to the chicken. There are many Cajun spice blends to choose from. They normally include cayenne pepper, chili powder, ...Read more
No time for food shopping during this busy season? Keep frozen shrimp, a bottle of tomato salsa, rice and frozen broccoli on hand for a no-fuss dinner. I prefer mild salsa in this recipe. If you like more fire, use a medium or hot salsa. For this dinner, toss the shrimp with the salsa and cook the broccoli and linguine together. I like to keep ...Read more
Too early to think about leftover turkey? Transform your leftovers into this tasty, quick hash using turkey, cranberry sauce and sweet potatoes. And you don't need to wait for turkey leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli. If you buy deli meat, ask them to slice it thick so you can cut ...Read more
Chinese Pan Roasted Pork with Stir-fried bok choy and noodles
This roast pork dinner with a soy, garlic and honey glaze is inspired by one of my favorite Chinese dishes, Chinese Barbecue Pork (Char Sui Pork.) It's made by marinating pork overnight and roasting it in the oven over water. This is a streamlined version that has similar flavor, but...Read more
Cacciatore means hunter's style in Italian. This dish originally was made with a freshly caught bird and vegetables and mushrooms from the garden. My recipe is a quick, 30-minute version of a dish that usually cooks for hours.
To save preparation time, slice all the vegetables in a food processor. To avoid washing bowl each time, slice ...Read more
Crisp crust, warm tasty fillings with melted cheese -- no wonder paninis have become popular. Here's a quick version filled with smoked turkey from the deli, roasted red pepper, fresh basil and goat cheese. There's almost no prep work. The sandwich can be assembled in minutes.
You don't need a special panini press. Simply place the sandwich in ...Read more
It's apple season. The stores are filled with colorful displays of crisp, juicy apples. Tart Granny Smith apples lightly coated with maple syrup make a perfect topping for sauteed veal cutlets. I created this dinner after tasting several different types of maple syrup at this year's Fancy Food Show. The veal takes only 2 or 3 minutes to cook. It...Read more
The exciting flavors of Chinese cuisine are captured in this five-spice stir-fried pork. Five-spice powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. It gives a pungent, aromatic flavor to this quick dish. It can be found in the spice section of the supermarket. ...Read more
Days of the GiantsRJ Petrella
Days of the Giants follows intern Slater Barnes through a conflict between Boston City Hospital staff and corrupt municipal officials. Inspired by Boston City Hospital’s public mission to treat patients regardless of personal resources, Barnes finds meaning in his ...
Enjoy this popular French bistro dish using fresh tomatoes, onions and a touch of cream. The secret to the dish is to cook the onions until they are golden and sweet. To speed their cooking, the onions are microwaved first, then sauteed.
Fred Tasker's wine suggestion: High-acid tomatoes go well with a crisp pinot grigio.
-- If ...Read more
Fresh tuna takes only minutes to make. The secret is to have a very hot skillet so the tuna sears on each side.
Cauliflower, microwaved and mashed looks like mashed potatoes. Wild mushrooms add an earthy flavor.
Save time and the need to wash a second skillet. Use the same skillet for the tuna and mushrooms. Saute the mushrooms first. Remove ...Read more
Adding sausage and mushrooms to this macaroni and cheese dish gives a new flavor to one of America's favorite meals. It's all cooked in one pot, even the macaroni. Smoked paprika gives the dish a smoky flavor and the cayenne pepper gives it a special zing.
Fred Tasker's wine suggestion: Earthy opulence! Let's try an opulent California viognier....Read more
A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard. Any type of mustard with seeds can be used. This is a very simple recipe and, once it is in the oven, you can quickly make the barley.
Barley is used most often in stews and soups, but it ...Read more