Paul Grimes
Carrot Cabbage Slaw with Cumin Vinaigrette
Feathery carrot tops, the often discarded exclamation point to this popular vegetable, have a sprightly bitterness—almost a cross between radicchio and parsley—that makes them an intriguing accent to a crisp, cumin- scented slaw. Although it's wonderful made with regular orange carrots, you could also showcase the rainbow of offerings (in shades of scarlet, burgundy, and yellow) that beckon at farmers markets.
Curry Coriander Shorties
Food editor Paul Grimes is used to getting ribbed by his colleagues for sneaking curry powder into his desserts—he loves the air of mystery it lends to sweets—but these cookies received unanimous acclaim. Paired with citrusy coriander, the curry keeps the sugar and butter from stealing the show.
Cheesy Creamed Corn with Cilantro
Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish. Cornstarch thickens the cream quickly and imparts a velvety gloss.
Cold Cucumber and Cubanelle Soup with Cashews and Chives
Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially chosen for its starting letter, but its mild sweetness and juicy crunch clinched the decision.
Maple Blueberry Parfait
With its ample doses of maple syrup, cream, and the freshest berries, this easy, elegant treat will knock apple pie off its pedestal. True to the spirit of Yankee thrift, any leftover berry mixture can be put to good use at tomorrow's breakfast table, as a topping for pancakes.
Provençal Bok Choy
Bok choy goes on a Peter Mayle—inspired holiday to Provence in this versatile side dish or, tossed over rice, light back-porch supper.
Minute Filets with Pickled Vegetables
The bright, acidic flavor of these quickly pickled vegetables would also marry well with salmon, chicken, or pork.
烤Portabella和碾碎的沙拉“三明治”
Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork. But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.
Lemon-Oregano Chicken
Chicken thighs are an excellent choice if you're looking for big, meaty flavor that's easy on the wallet. Here, they're seared until the skin is golden-crisp and then roasted with the classic combination of lemon and oregano until juicy.
Asparagus with Horseradish Butter
Although butter always works well with asparagus, horseradish adds a little kick. Halving the stalks saves time in the oven.
Rustic French Meatloaf
This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they're also wonderful panfried in olive oil.
Mediterranean Grilled Lamb Steaks
Boneless top round roast is a cut taken from the flavorful leg. Here, we sliced it across the grain into steaks that are grilled and served with a Mediterranean-inspired combination of artichoke hearts, olives, and fire-roasted tomatoes.
Pasta in Almond Garlic Sauce
You'll be shocked at how light yet satisfying this pasta is—it's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.
Creamy Cheese Tortellini with Asparagus
Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial.
Creamy Grits with Rosemary Bacon
Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.