This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it,… more »

To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor - or cut them… more »

This basic recipe for sauteed fish fillets works with any white fish.

This terrific recipe illustrates the basic principles of a saute: First dredge the cutlets in flour so they brown beautifully, then cook them quickly in a hot… more »

This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both the marinade for the scallops and the caramelized pan… more »

A tasty take on hash combines chunks of prepared polenta, sweet Italian sausage and bell peppers for a lively change.

Just when you thought there was nothing new to do with zucchini--now you can turn them into pasta-like ribbons.

This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors.