Recipe: Spaghetti with White Clam Sauce How long does it take? 30 minutes Category: Omnivore Name: Andrea Why is it a favorite meal? This meal is healthy, takes under 30 minutes to make, and is most importantly, tasty and satisfying. I always keep these ingredients, sans fresh clams, stocked in my cupboard and refrigerator for a quick weeknight meal or impromptu dinner party. More

Recipe: Seared Char with Asian Kale How long does it take? 20-25 minutes (depends on your prep speed) Category: Omnivore Name: Kristopher Why is it a favorite meal? It's delicious, simple, and extremely satisfying. More

Recipe: Seared Scallops with Tomatillo Guacamole & Corn Salsa How long does it take? 25 minutes Category: Omnivore Name: Phoebe Why is it a favorite meal? This recipe tops quick seared scallops with two elegant, but easy condiments to create a beautiful plate of bright summer colors and fresh ingredients. The guacamole and salsa take mere minutes to throw together and can be made far in advance. More

Recipe: Salmon in Parchment with Curried Yogurt Sauce Category: Omnivore How long does it take? 25-30 minutes Name: Elissa Why is it a favorite meal? It's easy, healthy, delicious and elegant. More

Recipe: How long does it take? 15 minutes Name: Salmon with Capers and Wilted Greens Why is it a favorite meal? This recipe is incredibly fast and equally delicious. I have prepared this for many, and people are always shocked with the ease of preparation. This salmon is particularly great for a weeknight because it uses one dish and is ready within 20 minutes. More

Name: Lia
Location: Ann Arbor, Michigan
How are you staying cool? Midwestern summer cooking without air conditioning means grilling, no cook dinners like salads, and using the toaster oven in place of the stove or larger oven. More

We ate this last night for dinner--fresh South Carolina shrimp seasoned with thyme, ancho chile powder, oregano, and smoked paprika. And the best part was that someone else cooked it for us... More

Sometimes doing the right thing is just a matter of being aware of what’s going on around you — especially when it comes to the fish we like to eat. We gave up eating farmed-raised salmon years ago when we learned about issues like escapement, pollution and sea lice infestation. Now, we think of salmon as a special-occasion meal instead. That’s why we were disappointed to hear the news this spring, that for the second year in a row the commercial salmon fishery off the coast of California and parts of Oregon was closed because stocks had collapsed. The reasons are complex but scientists point to loss of habitat, loss of diversity among salmon stocks and the intricate local water systems that aren’t exactly salmon-friendly. More

I spent last week in Napa, in California. Hence I thought it apt to devote this week's post to a recent tasting I enjoyed of Bouchaine Chardonnay and Pinot Noir wines from Carneros, in Napa Valley. The tasting was led by talented winemaker Michael Richmond, and I was particularly taken by his very different philosophies for 'parenting' these two very distinctive grape varieties.

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Last week I told you about an idea to serve little bowls of varied prepared vegetables to start a meal and gave the recipes for some minty peas with prosciutto and some asparagus and pecorino cheese. The third dish in the photo was actually a simple preparation of anchovies with croutons (apologies to the vegetarians). Here is the recipe... More