Oven Bake
Spinach Puff Pastry Quiche
By Dodie Thompson
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.
Cheese Enchiladas with Green Sauce
Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.
Bread Stuffing with Sage and Apricots
This "stuffing" has a soft, custard-like texture and should not be baked inside a bird.
Stuffed Chicken Breasts with Cider Vinegar Sauce
In this beautiful main course, served at Le Bec-Fin in Philadelphia, a mixture of dried apricots, raisins, mushrooms, tomatoes and spinach is the surprise filling.
Tricolor Boboli Pizzas
Red peppers are teamed with onions, toasted pine nuts, fresh oregano and creamy goat cheese in these luscious savory pies. Purchased Boboli cheese pizza crusts make them a snap to prepare. You'll find them in the bread section, specialty food aisle or frozen food section at the supermarket.
Spicy Garden Slaw
By Marcel Desaulniers
Tuna Noodle Casserole with Mushrooms and Fresh Herbs
By Ruth Ducker
Sea Bass with Tomatoes and Onions
The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine. A large crouton is served alongside to soak up all the good flavors. To round out the menu, offer roasted artichokes, and to finish, a seasonal fruit compote with warm sabayon.
Veggie Nachos
This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.
Turkey Meat Loaf with Tomato Sauce
Leftovers of this moist and flavorful meat loaf make great sandwiches.
Individual B'stillas (Moroccan Chicken and Almond Pies)
The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia.
Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."
Broiled Shark with Pesto Trapanese
(PALOMBO CON PESTO TRAPANESE)
Here shark and pesto are teamed up in a great entrée. Offer it with the excellent dry white wine, Nozze d'Oro from Regaleali, the star of the Sicilian wine industry.