The Menu

SAUCY SHRIMP AND SCALLOPS
Chinese noodles or hot, cooked rice
Stir Fried Chinese Broccoli
Almond Cookies


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The Menu

Texas Beef Pie with Cornbread Topping
Mexican Baked Beans
Lime Icebox Cookies


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The Menu

Grilled Chicken & Mushroom Yakitori
FRIED RICE WITH VEGETABLES
Mixed Salad with Ginger Salad Dressing
Green Tea Ice Cream


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The Menu

Crustless Spinach Tomato Quiche
Green Onion and Apple Sausage
Cheese Grits
Blueberry Coffee Cake



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The Menu

Tilapia with Pimiento Sauce
Hot, cooked rice, and/or crusty bread
TERIYAKI VEGGIES
BROWNIES MADE HEALTHIER


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The Menu

PENNE WITH VODKA SAUCE
Zucchini Cutlets
Italian Mixed Salad
Garlic-Herbed Bread
Cornmeal Cookies (Gialletti)


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The Menu

SIRLOIN WITH TERIYAKI BROTH
Asian Cucumber Salad
Potato Chip Cookies


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The Menu

CHICKEN CURRY
HOT, COOKED RICE
Easy Curried Cauliflower
Naan or flour tortillas
Layered Banana Pudding




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The Menu

Crispy Skin Salmon with Fiery Asian Slaw
Asparagus with Cashews
Chinese Baked Pears


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Black Cod Broiled With Miso

By MARK BITTMAN

Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish.

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The Menu

Baked Chicken with Rosemary and Lemon
Hot, cooked rice
Pea Salad with Radishes and Feta Cheese
Apple Rhubarb Crisp


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Cooking Tips
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
Funnies: Signs It's Time to Clean Out the Refrigerator
Homemade Fiddle Faddle
Culinary Quiz Answer


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The Menu

Killer Shrimp
French bread
Green Salad with Roquefort Cheese
Tangy Lemon Bars


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The Menu

Asian Flavored Beef Kabobs with Coconut Ginger Jasmine Rice
Thai Cucumber Relish
Fresh fruit, in season

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The Menu

Cashew Chicken
Hot, cooked rice
Moo Sho Vegetables with warm whole-wheat tortillas
Chocolate Haystacks


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