Recipes from Curtis Stone (2024)

"Here's my healthy version of spaghetti with clams (spaghetti alle vongole). Whole-wheat pasta provides a lot of beneficial dietary fiber, antioxidants, vitamins, and minerals, and limiting the amount of pasta and increasing the vegetables means the dish not only tastes great, but looks great too. With fresh spinach and the unexpected crunch and peppery flavor of rad­ishes, this isn't your run-of-the-mill pasta with clam sauce." — Curtis Stone

Recipe: Angel Hair Pasta with Clams, Radishes, and Spinach

"The aromas of bacon, onion, and red pepper for this frittata make my mouth water. It reminds me of my mum's tradition of occasionally serving breakfast for dinner. I serve it often for brunch or, cooled and cut into bite-size pieces, as a tapas-style nibble." — Curtis Stone

Recipe: Potato and Bacon Frittata

"This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook. I usually call everyone to the table as I'm heating the pan, and by the time they all sit down, I'm ready to dish up dinner." — Curtis Stone

Recipe: Steak and Green Bean Stir-Fry with Ginger and Garlic

"When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins. There's no cooking involved, and the variations are practically endless. And there is no law that says lemon is the only citrus to serve with fish — orange makes a guest appearance here to great effect. The halibut and spinach cook in just a few minutes, so you'll have dinner ready in about the time it takes to set the table." — Curtis Stone

Recipe: Halibut and Spinach with Orange-Pine Nut Vinaigrette

"I had never had a Chinese chicken salad until I came to the States. I'm just going to say it out loud — I love it. The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, rich sesame oil, with the fresh flavor of ginger punching through it all. It's so good that I use it as the chicken marinade as well." — Curtis Stone

Recipe: Grilled Ginger-Sesame Chicken Salad

"This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable. The dish has always been referred to as 'barbecued' even though it's made on the stovetop in a skillet. Cooking the shrimp in the shell helps prevent overcooking and gives extra flavor to the sauce. You get down and dirty devouring these, so provide lemon wedges and paper towels for easy at-table cleanup. Have crusty bread on hand to sop up the buttery sauce." — Curtis Stone

Recipe: New Orleans "Barbecued" Shrimp with Amber Ale

"When you have gorgeous fresh food in the house, it begs to be cooked. This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. (You can make it with just green beans when yellow beans aren't around.) Poaching is a wonderful way to cook salmon without any added fat. I buy wild salmon whenever I can, as I prefer its flavor to the farm-raised kind. This is another meal that I like to serve when entertaining, because you can make the components ahead of time. Steamed baby potatoes would be a good accompaniment." — Curtis Stone

Recipe: Poached Salmon with Green and Yellow Bean Salad

"Strawberries and rhubarb are the epitome of spring cooking, and I love them equally. This compote — which can be served hot, warm, or chilled — shows how well they work together. Olive oil gives the cake a moist, pound-cake-like texture, and lemon, orange, and rosemary pro­vide fragrant flavors and aromas. Use a fruity extra-virgin olive oil for the best results." — Curtis Stone

Recipe: Broiled Salmon with Spinach-and-Feta Saute