Sauté

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

This Asian-inspired broccoli beef recipe will make you forget all about that takeout menu.

Toss with spinach, escarole, or kale, or spoon over pork chops.

Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.