Saute
Veal Chops with Tomato-Orange-Basil Sauce
The delicious sauce is also very nice with chicken and shellfish.
Escarole Salad with Hazelnuts and Currants
Toasted nuts keep well in the freezer. If you make extra and save them, it'll take you just 10 minutes to prepare this salad the next time you make it.
Roestis
Francoise preferred not to share her specific recipe with me, but she gave me enough hints so that I could make this version of roestis, (which means twice cooked in the Jura dialect) which closely resembles the delicious dish I had at La Grangette. Try this with thick slices of gently smoked ham and a white Arbois, from the Jura, or another buttery white wine.
By Susan Herrmann Loomis
Pipérade Salad with Olives
This colorful dish plays with the Basque sauté of red and green bell peppers. The Sherry wine vinegar gives the salad a delicious sweet-tangy edge.
Sizzling Sausages with Sherry
This is a tasty dish for a tapas party, but I also like it served with greens alongside warm lentils for lunch. Spanish fresh pork sausage is flavored with garlic and oregano, but any sweet pork link sausage can be used for this recipe.
By Janet Mendel
Corn with Fresh Herbs
I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.
By Madhur Jaffrey
Tomato and Minced Pork Relish with Vegetables
Nam Prik Ong
Relishes are a cornerstone of Thai cooking, playing a crucial role in the balance of hot, salty, sour, and sweet that Southeast Asian cuisine strives for. The vegetables are traditionally dipped into the relish and then eaten, but you might find it easier to use a plate. Because this dish is quite spicy even with just a few chiles, we suggest using the least amount the first time you make the recipe.
Active time: 1 1/2 hr Start to finish: 1 1/2 hr
Broccoli with Wild Mushrooms
Rick Rodgers, cookbook author and teacher, says, "When planning my holiday menu, I'm always sure to include a green vegetable for its bright color and clean flavor, and this year that vegetable is going to be broccoli. But it's not enough to serve it plain or too simply, because that's not what a big-time food fest like Thanksgiving is all about. So I decided to add a luxury ingredient—porcini mushrooms. Now that makes an ordinary vegetable extraordinary."
By Rick Rodgers
Deviled Salmon Cakes
When adding the diced vegetables to the flaked salmon, fold the ingredients together gently so that the salmon doesn't break up.
Greek-Style Shrimp
We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner. Buy your favorite cookies for dessert.
Liver with Caramelized Onion and Pecans
The Smashed Yukon Gold Potatoes and a quick sauté of blanched green beans with red bell pepper strips are colorful side dishes. Finish with slices of angel food cake sauced with thawed sweetened raspberries and generous dollops of brandied whipped cream.
Caponata in Lavash Cups
Lavash, a Middle Eastern flatbread, comes in a variety of sizes and textures, from crisp rectangular crackers to large folded pliable rounds. It is the latter called for here. To form the lavash into cups, you'll need a pan with 12 mini-muffin (1/8-cup) molds, each about 1 3/4 inches across the top and 3/4 inch deep.
Caponata is a piquant Sicilian dish of eggplant, onions, tomatoes, anchovies, olives, and capers, generously laced with olive oil; this variation is much lighter-and contains no added fat-because it omits the oil, anchovies, and olives.
Creamy Fettuccine with Bacon
By Deborah Serangeli