Scallion
Grilled Marinated Tuna Steaks Rau
Can be prepared in 45 minutes or less but requires additional unattended time.
By Martha A. Rau
Risotto with Peas and Green Onions
If you like, sauté some wild mushrooms and stir them into the finished risotto.
This recipe can be prepared in 45 minutes or less.
Quick Basic Brown Sauce
By James Beard
Grilled Swordfish Verde
The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.
Szechuan Noodles with Peanut Sauce
This chilled noodle salad from Zygot Bookworks & Cafe is loaded with crisp vegetables.
Corn Cakes Topped with Goat Cheese and Bacon
The heartland is known for its grains and its pork; this first course features two of the region's best products—corn and bacon.
Braised Shiitakes with Shrimp Stuffing
We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins).
Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results.
Look for shiitakes with caps that have rounded edges to better hold the stuffing.
Active time: 25 min Start to finish: 1 hr
Rice Noodles with Cilantro, Mint and Peanuts
Inspired by Vietnamese cuisine, this combination is also satisfying on its own as a meatless lunch.