Cured Meat
Sourdough, Apple and Almond Dressing
San Francisco is famous for its sourdough, and a wide variety of apples are grown in Sonoma. In this sensational dressing, both ingredients are combined with almonds, which are harvested throughout the state. If you are roasting a turkey in a 350°F oven, cook the stuffing alongside, covered for 45 minutes and uncovered for about 15 minutes.
Pan-Seared Sea Scallops with Cider Sauce
Pair this dish with white rice pilaf made with chopped dried apples.
Fried Rice with Bacon, Scallions, and Water Chestnuts
This recipe can be prepared in 45 minutes or less.
By Susan Ueki
Mini Stuffed Potatoes
Whether you're watching the Super Bowl or just having friends over for a party, these potatoes are a great hors d'oeuvre. Feel free to double the recipe if you're expecting a big crowd.
By Lisa Chernick
Veal Scallops with Bacon and Potatoes
Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country — with the luxury of having a garden full of wonderful ingredients — makes it easy for me to love cooking. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort."
By Hélène Wagner-Popoff
Clam and Oyster Chowder
Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."
Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon
Rich and decadent, these are a surefire way to please a crowd. Use mushrooms that are slightly larger than bite-size because they will shrink a little when cooked. The mushrooms can be prepared the day before and then baked prior to serving.
Onion, Cheese, and Bacon Tart
What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.
Pepperoni and Asiago Pinwheels
These hors d'oeuvres are light, flaky and absolutely addictive. They are also simple to prepare and make a big impression — just what you want in party food.
Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
This is a great entrée for entertaining or for a special weeknight dinner for your family. Either way, no one except you will know how easy it is to make. And your secret is safe with us.
Oysters Irene
By Irene DiPietro and Nicholas Scalco
Chicken Muffuletta Salad
This salad — named after the famous New Orleans sandwich — would also be good on oversize rolls. Suitable sides include onion rings and carrot sticks with blue cheese dip. End with praline ice cream cones.