What’s for dinner?
There’s no rabbit in this rice. It’s named for Welsh Rabbit, the thick, tangy Cheddar cheese sauce that usually gets ladled over toast like a cheese fondue that’s escaped from the pot. I’ve replaced the toast with a medley of crisp-tender roasted vegetables on a bed of nutty brown rice.
Crispy, pan roasted fish is coated with a spicy rub and topped with a cool, refreshing, tropical fruit salsa.
A base of marinara-drenched rigatoni takes the place of crust in this pasta dish that thinks it’s a pizza, draped with oozing cheese and topped with crusty bits of hamburger and charred slivers of red onion.
Strozzapreti with Sausage, Clams and Broccolini is a riff on the classic Linguine with Clam Sauce. The addition of spicy sausage and tender broccolini makes it a great one-dish meal.
Perfect steaks don’t need any sauce or embellishment, just salt and pepper and this fool-proof technique for achieving a charred crust and juicy center.
Cream of Broccoli soup is thick and warming with florets of fresh broccoli floating in a rich broth flavored with fresh herbs and warm spices.
A popover’s hollow center is begging to be stuffed with creamy scrambled eggs and silky spinach. A sprinkling of cheese and a minute under the broiler turn this simple combination into a spectacular brunch dish or light supper.
The olives may be missing from this Not Quite Nicoise Salad, but it’s still got plenty going on, with tuna, egg, potatoes, green beans, and a zingy Dijon-spiked dressing.
Extra thick, slightly spicy, and brightened with basil, Tomato Basil Soup is a grilled cheese’s perfect partner.
These plump, juicy prosciutto wrapped shrimp are bursting with complex, smoky flavors. Salty crispy prosciutto, earthy rosemary, and a dark, sweet cognac sauce that’s almost butterscotch-like in its richness.