Sarah Bolla's Recipe Photos
Steamed Salmon with Ginger and Chives
Food & Wine updates a Forties' favorite.
Sun-Dried-Tomato, Sausage, and Fontina Pizza
Topped with fennel-scented Italian sausage, sliced fontina, and strips of sun-dried tomatoes, a prepared pizza shell from the supermarket becomes an irresistible supper, needing nothing more than a simple green salad on the side.
Wine-Baked Chicken Legs with Marjoram
The pungent marjoram in the creamy sauce for this crisp-skinned chicken might seem like it would overwhelm the aromas of melon and honeysuckle in a New Zealand Chardonnay. But lightly oaked Chardonnay can stand up to foods with strong flavors like fresh herbs as long as the dish has some richness.
Spaghettini with Sausage, Tomatoes and Spinach
If you're just serving four, save the leftovers for making Spaghettini and Sausage Frittata with Goat Cheese later in the week.
Spice-Roasted Pork Tenderloin
Tip: Slice 2 of the tenderloins and reserve the rest for making tacos on a busy night later in the week.
Shrimp and Barley Salad with Green Beans
Barley has a pleasant, slightly chewy texture and a mild flavor that doesn't overpower the shrimp.
Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. However, make sure the fish is packed in oil; not only will the tuna be infinitely more flavorful, we use the oil as part of the dressing.
Turkey with Bacon and Greens
Thin turkey cutlets are sautéed quickly and served with tender Swiss chard and a sour-cream-based sauce. Feel free to use chicken breasts instead of turkey, or spinach in place of the Swiss chard.