Chicken Cordon Bleu With Parmesan-Dijon Cream Sauce..." GO make this for dinner tonight. I'm not even kidding. It's completely delicious, wicked easy, and 10 to 1 you already have the ingredients you need on hand"
Cook pasta to al dente, drain. Sauté garlic and green onions in veg oil and a little sesame oil. (and 1TBSP red pepper flakes if you like heat) Toss in pasta and 1/4 cup Soy sauce and sesame seeds. Cook 2 minutes tossing frequently and you have perfect Lo mien!
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two tablespoons of lemon rind are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. (Photo: Michael Kraus for The New York Times)