Mike's Quick Lunch World-Famous Macaroni and Cheese
Jul 14, 2005
A smoky and spicy marinade brings out the best in lean flank steak. To make supper come together even faster, marinate the steak up to 8 hours ahead—just don't add the salt until you're ready to grill, as it will dry out the beef. Our fresh Heirloom Tomato Salad is the perfect side for this spicy dish.
Japanese udon noodles are usually served in a mild-flavoured broth, but here they star in a tasty sauce. Linguine makes a good substitute; just cook it for about 2 minutes less than package directions, since they finish cooking in the sauce.
(Kimpira Gobo)
This traditional Japanese vegetable dish has an earthy aroma that adds a touch of sweet heat to the crunchy vegetables.
This intensely flavoured marinade adds sizzle to bland tofu. Serve these vegan kabobs over hot rice, noodles or spinach.
Let your guests squeeze the mellow garlic onto their servings of this succulent chicken dish requested by a reader on our "Fare Share" page in the September issue.
Mildly spiced and with a slight cornmeal crunch, these corn cob-shaped sticks are a whimsical addition to the table.
Farfallini are tiny bow tie-shaped pasta; other small pastas, such as orzo (rice-shaped pasta), stellini (small star-shaped pasta) and ditalini (small tube-shaped pasta) are also suitable. Toasting some of the pasta boosts the flavour as well as the visual appeal.
Simple and satisfying, this family-favourite dish can be made with either turkey or chicken scaoppine.
What's Mary Seldon's secret for fabulous latkes? She grates the potatoes as fast as she can in her food processor so they don't discolour. She warns that you need lots of oil to fry latkes: “A little just soaks in.”
