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Bon Appétit

Minestrone with Basil

An easy soup from Caffe Trinity in San Francisco.

Fennel Slaw with Black Pepper

This simple side dish from River's End Restaurant is terrific with grilled fish. For a pretty presentation, serve the slaw on radicchio leaves.

Oven Roasted Vegetables

Great with just about any main dish.

Steak with Mustard and Green Peppercorns

The Kitchen Conservatory, a popular St. Louis cooking school, knows how the superb beef of the Midwest should be cooked. Suitable accompaniments are baked potatoes, steamed carrots and a green salad. Complete the meal with a pear tart.

Black Bean Hummus

This dip is also nice with raw vegetables.

Age of Lincoln Almond-Streusel Bundt Cake with Coffee Glaze

Throughout Abraham Lincoln's political career, his wife, Mary Todd Lincoln, would periodically bake for him the Todd family's favorite cake, based on a recipe dating back to 1825. On first tasting it, Lincoln is reported to have said that this white almond cake was the "best I ever ate." That's high praise, but we've made a good thing even better by adding a coffee-cinnamon layer and drizzling the cake with a luscious coffee glaze.

Leeks Vinaigrette with Red Bell Pepper and Mint

A colorful and unusual first course.

Three-Cheese Drop Biscuits

Great with salads, with soups or for tea.

Walnut Chicken with Pomegranate Sauce

This can also be made with turkey cutlets.

Sweet Corn Pie

Polenta Triangles

Originally made to accompany Black Bean and Sweet Potato Stew with Chillies and Polenta Triangles.

Potato Croquettes

These replace the more familiar Hanukkah latkes that are prepared with grated raw potatoes. The croquettes are made with bolbess, the Jewish mashed potato stuffing for goose. But like latkes, they are fried in oil to symbolize the miracle of the oil that is the basis for Hanukkah. In the second century b.c., a one-day supply of oil burned for eight days and nights after followers of Judah Maccabee captured the Holy Temple of Jerusalem from their Syrian oppressors. Fried foods are served at Hanukkah in commemoration.

Beef Tenderloin and Artichoke Purée on Rye Toasts

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

Baked Brie with Caramelized Onions

Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.
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