LAMB CUTLETS WITH FLAGEOLETS

Assemble these supplies: 2x 75 g ( 3 oz) lamb cutlets 1 teaspoon oil 1/2 teaspoon herbes de Provence 2 shallots, peeled and chopped 1 garlic...

SAUSAGES WITH LENTILS

Assemble these supplies: 1 teaspoon oil 175 g 6 oz) pork sausages with herbs 1 small onion, chopped 50 g (2 oz) mushrooms, sliced 1 celery s...

FILLET STEAK WITH SHALLOTS

Assemble these supplies: 10 g ( 1/4 oz) butter 1 teaspoon oil 2 shallots, peeled and chopped 1 x 100 g (4 oz) fillet steak 1 teaspoon wholeg...

FRITTATA OF COURGETTES

Assemble these supplies: 2 teaspoons oil 100 g (4 oz) small courgettes, sliced 75 g(3 oz) bacon, chopped 1 small onion, finely chopped salt ...

JERUSALEM ARTICHOKE

The soup can be made 1 day in advance, if covered and chilled. Freeze for up to 3 months. Defrost overnight in the refrigerator or for 4-6 h...

Stir-Fried Celery

The knobby Jerusalem artichoke, or sunchoke, a native American vegetable, is the root of one type of sunflower. Available year-round at heal...

Artichoke Hearts with Creole Remoulade

Assemble these supplies: Small bunch scallions 1 tablespoon Creole or Dijon mustard 1 tablespoon prepared horseradish 1/4 cup red or white w...

Oysters on the Half Shell

Assemble these supplies: 12 oysters 2 tablespoons anise-flavored liqueur, such as Pernod 1 lemon for garnish Watercress for garnish Steps in...

Smoked Salmon with Dilled Creme Fraiche

Assemble these supplies: 1/2 cup crème fraiche, preferably homemade, or commercial 1 tablespoon minced dill plus 4 dill sprigs for garnish (...

Braised Black Mushrooms with Snow Peas

Fragrant, meaty black Chinese mushrooms contrast dramatically with the crisp, fresh snow peas, and there really is no substitute for them in...

Lemon-Flavored Steak

Shell steak (sometimes sold as strip steak or beef top loin steak) is used for this menu's main course. Both the ginger and the lemon pe...

Steamed Asparagus with Tarragon Butter

Tarragon, the herb for the asparagus, is better fresh but acceptable dried. Its sharp aroma and licorice flavor give it many uses. Employ it...

Snow Peas and Mushrooms with Tangy Dressing

WHAT TO DRINK With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light Germa...

CURRIED SHRIMP OR TUNE FILLING

This recipe tastes equally good if you substitute tuna for shrimp. This makes it less expensive and especially conve­nient when shrimp is un...

BRAUNSCHWEIGER HERB STUFFING

Thiel recipe makes enough for one 12-pound turkey or 6 to PI Cornish game hens. 1 package (4 ounces) OSCAR MAYER® Braunschweiger Liver Sausa...

Wild Sauteed Mushroom Salad with Spicy Spinach Sauté & Basil and Mint

ASSEMBLE THESE SUPPLIES: 2 cups arugula leaves 2 cups lamb's tongue, Boston, or other young lettuce leaves 1/4 cup basil leaves 2 tables...

Sautéed Scallops with White Wine Sauce

ASSEMBLE THESE UTENSILS 2 large sauté pans Medium-size non-aluminum saucepan with cover Small non-aluminum saucepan Heatproof platter Large ...

Fillets of Brook Trout with Mushroom Sauce

Fillets of brook trout are the entrée for this simple family meal. For the mousse appetizer, buy plump odorless chicken livers. To avoid an...

Sotanghon

Assemble these supplies: Oil enough to saute garlic 2 cloves garlic 1 onion 4 pieces dried mushrooms (soaked in water) 3 pieces tokwa (fried...

Tomato Cheese Souffle

Steps in preparation: Prepare as cheese souffle but use tomato juice instead of milk. Stuffed Eggs First, cook the eggs in either of the fol...