Onion
Parmesan Breads with Tomato and Onions
These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties.
Vesuvius Tomatoes
These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
Wild Mushroom Soup
Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.
Blue Cheese and Spiced Walnut Terrine
The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.
By Monique Barbeau
Gingered Shrimp with Asian Noodles
By Gary N. Fauskin
Boudin Blanc Terrine with Red Onion Confit
This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.
Folly Island Shrimp and Grits
By Paula Keener-Chavis
Chicken in Creamy Dijon-Sherry Sauce
By Tracey Chrenko
Chinese Curry Chicken
By Susan Bishop-Sauter
Spinach-Wrapped Flounder and Warm Lentil Salad with Cucumber Yogurt Sauce
Fillets of sole will work equally well in the following recipe.