Elegant Scandinavian Appetizer


Fresh Cucumber Slices with Smoked Salmon and Wasabi Cream.
We found a recipe of the elegant kind, with an interesting fusion twist: Fresh Cucumber Slices with Smoked Salmon and Wasabi Cream by BecR on Food.com.  via Nordstjernan

1 English cucumber
3-4 ounces thinly thinly sliced smoked salmon
1-2 teaspoons lemon juice
½ cup cream cheese, at room temperature
1½ teaspoons finely chopped fresh dill
1½ teaspoons finely chopped fresh chives
fresh ground black pepper, to taste
1 tablespoon wasabi powder or wasabi paste, to taste
fresh dill, to garnish

1. Partially peel cucumber horizontally (so that some dark green still shows), then slice into 20 ¼-inch thick rounds. Lay on paper towels.
2. Arrange slices of smoked salmon on top of the cucumber slices, cutting salmon to fit.
3. Drizzle salmon with lemon juice and lightly sprinkle with pepper.
4. In a small bowl whip together the cream cheese, dill, chives, pepper and wasabi.
5. Top salmon with wasabi cream, and garnish with fresh dill.

Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna

Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna
by Martha Holmberg
This dish is built around the season’s luscious offerings yet designed for speed. The sauce only looks like you slaved over it, and its strong flavors are perfectly in balance. Serves three to four.
Kosher salt
2 Tbs. extra-virgin olive oil
4 cups cherry or grape tomatoes (about 1-1/2 lb.; a mix of colors, if possible)
1 large clove garlic, minced
One 6-oz. can light tuna in oil, drained and separated into chunks
2 Tbs. minced jarred pepperoncini (about 4 medium peppers, stemmed and seeded)
1 Tbs. lightly chopped capers
1 tsp. fresh lemon juice
1 tsp. cold unsalted butter
1/2 tsp. packed, finely grated lemon zest
8 oz. dried angel hair pasta
3 Tbs. coarsely chopped fresh flat-leaf parsley
Tip: For a real treat, try making this quick summer pasta with one of the imported Spanish tunas (Ortiz brand, in particular), which are fairly expensive but very delicious.
Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and start to thicken, 6 to 10 min. (If you have big, stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.) Add the garlic and cook for 30 seconds.
Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep it warm while you cook the pasta.
Cook the pasta in the boiling water according to package directions. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.
Serving Suggestions
Serve with Simply Delicious Green Beans.

nutrition information (per serving):
Size : based on 4 servings; Calories (kcal): 400; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 2.5; Protein (g): 22; Monounsaturated Fat (g): 7; Carbohydrates (g): 49; Polyunsaturated Fat (g): 2.5; Sodium (mg): 880; Cholesterol (mg): 10; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 87, pp. 78A
September 1, 2007

Spinach Flan

Spinach Flan

Photo credit: Wegmans Food Stores
Serves: 12
Active Time: 30 mins
Total Time: 2 hour(s) 10 mins
You’ll Need: 12 (3 1/2-inches each) ramekins, nonstick cooking spray, rimmed baking sheet

  1. Heat 1 Tbsp basting oil in large skillet on MEDIUM. Add shallot; cook about 2 min, until translucent.
  2. Add spinach and water; cook until spinach is wilted; drain liquid if necessary. Add 1 cup parmesan sauce. Bring to simmer; season to taste with salt and pepper. Remove from heat; refrigerate about 30 min to cool.
  3. Preheat oven to 400 degrees. Toss potatoes with remaining 1 Tbsp basting oil in large bowl. Season to taste with salt and pepper. Spread in single layer on baking sheet. Bake on center rack 20-25 min, until golden brown. Remove from oven; let cool slightly. Reduce oven temp to 350 degrees.
  4. Spray ramekins with cooking spray and place on rimmed baking sheet. Portion potatoes amongst ramekins. Top with equal amounts of creamed spinach mixture.
  5. Make custard: Whisk together heavy cream, eggs, remaining parmesan sauce and cornstarch in bowl. Season with salt and pepper. Top ramekin mixtures evenly with custard.
  6. Bake about 50 min, until knife inserted 1-inch from edge comes out clean and tops are lightly browned and custard is set. Serve in ramekins or cool about 15 min to unmold. To unmold, run knife around inside edges of ramekin. Cover ramekin top with small plate; invert. Invert again onto serving plate.
Chef Tip(s):
Can be made a day ahead and refrigerated. Reheat in 350 degree oven 20 – 25 min.
Can be baked in 3-quart shallow (at least 2-inches deep) baking dish directly on oven rack for 50-60 min or until knife inserted near center comes out clean.
Nutrition Info: Each serving (1 flan) contains 300 calories, 17 g carbohydrate, (2 g fiber), 5 g protein, 22 g fat, (14 g saturated fat), 120 mg cholesterol, and 400 mg sodium.
Calories: 300

F&W’s 30th anniversary

To celebrate F&W’s 30th anniversary, Executive Food Editor Tina Ujlaki singles out the most brilliant fast dishes we’ve printed in the past three decades.

By Tina Ujlaki

Starters & Salads


Main Courses

Side Dishes




Editors’ Favorite Recipes

F&W Website Users’ All-Time Top Recipes

F&W Readers’ Faves



Classic Pizza Margherita

Margherita Topping:

Still looking for pizza dough recipe. I am trying this with Naan bread tonight.

Rhonda’s Spaghetti with Fried Eggs and Pangritata for One

Rhonda's Spaghetti with Fried Eggs and Pangritata for One

  • Photo: Sarah Shatz

Rhonda’s Spaghetti with Fried Eggs and Pangritata for One

by Rhonda35


In his book, Naples at Table, Arthur Schwartz introduced me to the simple delights of pasta cooked with fried eggs. Living alone overseas while my husband was deployed with the USAF, I became a bit obsessed with this dish – to the point where my sister, Amanda, thought she might have to run an intervention! Ten years later, I have added to and changed this recipe to fit my own tastes. I just love this dish – the yolks coat the pasta and the whites provide little puffs of yumminess throughout this peppery, garlicky dish. The pangritata tops it all off by adding bits of crunch and bright bursts of lemon and rosemary. I usually make a big batch of the pangritata and store it in my fridge – it is great on so many things – I use it to top fish, other pasta dishes, warm mushroom salads, etc.

Serves One


  • 2 tablespoons olive oil
  • 1/3 cup fresh or stale coarse breadcrumbs
  • 2 teaspoons minced fresh rosemary leaves
  • zest from half a lemon
    1. Heat 2 T olive oil in a large skillet over medium-high heat.
    1. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
    1. Add the rosemary, immediately remove from heat and allow to cool.
    1. Mix in lemon zest and set aside.

Spaghetti and Eggs:

  • 4 ounces spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2 large eggs
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon small capers, drained
  • freshly ground black pepper, to taste
  • 1/4 cup grated Pecorino Romano cheese
    1. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
    1. Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T butter and melt together over medium heat.
    1. Add the garlic and immediately break the eggs into the skillet.
    1. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny.
    1. Drain the pasta well, reserving ½ c of the cooking liquid.
    1. Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
    1. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.
  1. Pour yourself a glass of wine and enjoy!

Sweet Roasted Corn with Lemon Basil Vinaigrette

Sweet Roasted Corn with Lemon Basil Vinaigrette

 Photo: cchayes123
via Food 52

Two things are abundant during summer; sweet corn and garden fresh basil. Offer this version to your guests and they will never eat corn off the cob again. Summer Bliss! I hope you enjoy it! – Cheryl


    1. Preheat your grill.

    1. Cut off silk from the tops of your corn and steam (in the husk) in the microwave at full power for 8 minutes. Allow corn to cool 5 minutes before removing husk.

    1. Place bell pepper on the grill until blackened. (About 5 minutes). Remove and allow to cool. Remove the charred skin, seed and dice bell pepper.

    1. Place corn on grill and rotate until lightly blackened on all sides. Remove and allow to cool. Remove corn with a sharp knife.

  1. Combine all ingredients and allow flavors to mingle 1 hour in the refrigerator. Can be served cold or, at room temperature.

Absurdly Addictive Asparagus Recipe


The title pretty much says it all. With her recipe, kaykay takes an already promising set of ingredients and artfully combines them in such a way that the resulting dish exceeds the sum of its parts. 2-inch lengths of asparagus, crisp-tender to the bite, take center stage in a savory tangle of leeks, pancetta, garlic, orange zest, parsley and pine nuts. The rendered fat from the pancetta, along with a knob of butter, is just enough to keep the vegetables from being dry without smothering the fresh flavors. The recipe is supposed to serve 4, but we could easily imagine polishing off an entire pan by ourselves. – A&M

I guess there’s a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity…it just seems that when you add bacon to almost anything, the salty smokiness heightens the other ingredients. Bacon may rule, but its Italian cousin, Pancetta, is also a contender for the crown. Take a garden fresh ingredient like asparagus and pair it with pancetta and you instantly get Snap, Crackle, Crisp all in one bite. There’s something about the bite-size pieces of tender crisp asparagus, buttery leeks, crackly pancetta, and delicately crunchy pinenuts that make it somehow hard for me to stop eating this easy to prepare dish. I tried adding Parmigiano Reggiano at the end, but it overpowered the citrus. After testing the delectable sugar cookie finalist recipes with MonkeyMom tonight, I have to wonder if the number 52 will be even more symbolic when it represents the number of pounds we’ve gained by the end of the year. Apparently, Asparagus isn’t the only thing I’m addicted to— Food52 is rapidly becoming a habit, too. (Sorry for the lack of a photo— the camera is out of commission this week…)


    1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

    1. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

  1. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately. Ask a question about this step.
Have questions about this recipe? Ask them on Foodpickle.

Green Beans with Lemon, Garlic and Parmigiano Gremolata

Green Beans with Lemon, Garlic and Parmigiano Gremolata

Copyright © Lynne Rossetto Kasper, 2010 via Public Radio

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Yield: Serves 10 to 14 as part of a large meal.

Anything you can serve at room temperature is a gift when you’re taking on a big menu. These beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them.

A mince of lemon zest, garlic and parsley, gremolata is the traditional final tease of Milan’s osso buco. That same mix brings a double impact to green beans. I used to first boil the beans, then reheat them with the gremolata, until Mediterranean food authority Paula Wolfert pointed out how silken beans become when they’re left to cook slowly in a skillet. Best of all, it’s one less pan to wash.

Cook to Cook: You’ll need 2 large, shallow pans for the beans. Ideally they should be straight-sided sauté pans, but big slope-sided skillets work, too. Improvise lids with cookie sheets or foil.





  • 5 large garlic cloves, crushed
  • 1/3 cup water
  • Shredded zest of 2 large lemons (organic preferred; after all, you are eating the entire rind)
  • 1 tight-packed cup Italian parsley leaves
  • Salt and fresh ground black pepper to taste
  • 1-1/2 cups coarsely-grated Parmigiano-Reggiano cheese
  • 1. Lightly film the bottom of 2 straight-sided 12-inch sauté pans with oil. Heat them over medium-high heat. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
  • 2. As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.
  • 3. When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.

Teeny Tiny Potatoes with Sweet Roasted Garlic

Teeny Tiny Potatoes with Sweet Roasted Garlic

Teeny Tiny Potatoes with Sweet Roasted GarlicprintPrint Recipe

Preheat oven to 325°. Wrap garlic in a piece of foil with1 tbsp of olive oil and roast in the oven until soft; about 30 minutes. At the same time, place potatoes on a baking sheet and into the oven – bake until tender, about 30 minutes. Remove garlic from oven, mash and mix with remainder of olive oil; place in a mixing dish and set aside. Remove potatoes from oven and add to bowl and gently toss with mashed garlic mixture. Toss salt and pepper over potatoes to taste. Serve immediately. Enjoy!

Serves: 3 – 4
Cooking Time: 35 – 40 Minutes