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cooking.nytimes.com
The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
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Tender potatoes and mushrooms simmer with plenty of clams in half-and-half for a rich chowder that's very easy and fast to make. This goes best with a nice crisp green salad and hot crusty bread.
www.simplyrecipes.com
Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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Your family will love this chicken and spaghetti bake with pizza flavor thanks to pepperoni, onion, mushrooms, and green pepper, all topped with plenty of mozzarella.
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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese.
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Steak and veggies are sauteed together in this delicious morning favorite made with egg substitute.
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A luscious egg pie with crabmeat, red pepper and Swiss cheese, and a hint of white wine. Serve for a delicious and elegant luncheon!
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Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.
www.delish.com
This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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Vodka replaces gin in this variation of the classic martini. Shake until ice cold and serve up in a chilled martini glass.
Ingredients: vodka, vermouth, ice, olives