Refresh an old recipe with a new choice of ingredients.
Stop here for a quick, stylish meal. We took a lesson from Peg Lee. She's raised a family, now cooks for one, and manages the Cooking School for Central Market, a top-notch grocery store in Houston (www.centralmarket.com). Her sell-out sauté class on what she calls "the fastest way to cook" features a dish called piccata. "A hot pan, poultry or meat, simple seasonings, lemon juice, and parsley, and voilà--a scrumptious dinner," she says. Make Peg's 10-minute-prep soufflés after supper, and you'll have a creative meal tonight.
Turn off the TV, and instead watch Peg's So-Easy Chocolate Soufflés rise in the oven. Bake them in ramekins or 1-cup stainless steel dry measuring cups. (Tip: Don't use measuring cups with a nonstick coating, and don't use plastic.)
"What's for Supper? Fast and Fun Food" is from the May 2006 issue of Southern Living.