45 minutes or less

Baked Cod Casserole

admin — Wed, 09 Jan 2019 17:58:08 +0000

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Orange, Watercress & Tuna Salad

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:03:08 +0000

Orange, Watercress & Tuna Salad

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.

Halibut Packets with Mushrooms & Polenta

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 13:56:06 +0000

Halibut Packets with Mushrooms & Polenta

Garlicky mushrooms spiked with bacon make a lovely garnish for halibut and polenta. We can’t decide what we like best about this dish: the flavors, healthfulness, ease or the fact that there is so little cleanup! Serve with steamed green beans tossed with olive oil, whole-grain mustard and a squeeze of lemon.

Feta & Spinach Couscous Patties

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:16:51 +0000

Feta & Spinach Couscous Patties

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

Individual Brussels Sprout & Potato Frittatas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:11:59 +0000

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Creamy Chicken Potpie

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:03:27 +0000

Creamy Chicken Potpie

An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

Couscous with Rutabaga & Beef Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 19:54:54 +0000

Couscous with Rutabaga & Beef Stew

In this riff on North African tradition, couscous is served as the base for a beef and rutabaga stew that’s made with an intoxicating blend of cinnamon, turmeric, coriander and cayenne (optional if you don’t like it spicy). Garnish with fresh parsley or cilantro and serve with sliced cucumber.

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Erin McCormick-Interactive Producer — Tue, 03 Jan 2012 19:47:34 +0000

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market—it gives the glaze a hit of smoke and spice. Serve with roasted broccoli and brown rice tossed with cilantro.

"Use a Spoon" Chopped Salad

Sarah Hoff — Thu, 03 Nov 2011 18:42:01 +0000

"Use a Spoon" Chopped Salad

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Savory Chestnut Puree

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 15:01:32 +0000

Savory Chestnut Puree

Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.

Roasted Quail with Muscadines

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 14:48:33 +0000

Roasted Quail with Muscadines

Muscadines are wild grapes indigenous to the Southeast. If you can find them, by all means use them; otherwise use regular grapes. Either makes a lovely sweet-tart accompaniment for rich quail. The traditional French pairing for quail is chestnuts. Try this quail dish with a simple, savory chestnut puree.

Whole Roasted Fish in a Salt Crust

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:58:35 +0000

Whole Roasted Fish in a Salt Crust

Roasting a whole large fish in a salt crust might seem scary, but it’s actually quite simple. It’s just a matter of placing the fish on top of a bed of salt and patting a layer of salt over the fish—the salt seals in the juices, but amazingly doesn’t overwhelm the fish with a salty taste. Present the whole salt-crusted fish at the table if you’d like, then take it to the kitchen to deconstruct it.

Delicata Squash & Tofu Curry for Two

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:13:32 +0000

Delicata Squash & Tofu Curry for Two

This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet. To speed up the prep, use bagged chopped kale. Delicata squash’s thin skin is tender when it’s cooked, so there’s no need to peel—another time saver. Serve with quinoa or brown rice.

Delicata Squash & Tofu Curry

Sarah Hoff — Wed, 02 Nov 2011 19:12:45 +0000

Delicata Squash & Tofu Curry

Pear-Quinoa Salad

Sarah Hoff — Wed, 02 Nov 2011 15:51:06 +0000

Pear-Quinoa Salad

Quinoa is a quick-cooking whole grain with a slightly nutty flavor—a perfect partner for pears and walnuts in this fresh-tasting salad recipe. The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.