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"This is an easy recipe and tastes great as a main course, served on a bed of Jasmine rice, with crumbled Feta cheese and chopped black olives. It came from the Feb 2003 Real Simple magazine."

Ingredients: fresh ground black pepper, eggplants...

"This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses.
As with all panades, you may need a little more bread, or have..."

Ingredients: fontina, gruyere...

"This recipe is from the Ottawa Citizen. This is a very tasty way to serve goat cheese. Great for parties or for a quiet lunch at home. Cook time is marinating time."

Ingredients: extra virgin olive oil, garlic...

"This rustic and simple vegetable tart is a Great Cooks Featured Recipe."

Ingredients: garlic, olive oil, red onions...

Ingredients: cucumbers, salt & freshly ground black pepper...

"This is a sublime chocolate dessert that is very refreshing, very good after a heavy meal."

Ingredients: sugar, water...

"This is a simple yet impressive recipe from Patricia Wells’s fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive..."

Ingredients: chives, salt & freshly ground black pepper...

"This is a dessert that takes a lot of preparation and planning but it's worth it for the WOW factor, even if it is just a bread pudding! It smells heavenly! "This dish has an aroma that when you walk through the restaurant makes everyone turn to try to figure out! What is that and how do I get it?" Hopefully you'll have the same experience..."

Ingredients: cognac, confectioners' sugar...

"Another great recipe from Mark Bittman, printed in the New York Times (Feb. 11, 2009). This is chocolate soufflé for beginners. This recipe makes 2 individual soufflés or one larger soufflé."

Ingredients: cream of tartar, eggs, salt...

"Similar to the "Melting Pot's Fiesta Cheese Fondue" The prep time is mostly preparing the dippers and shredding the cheese. It's a very easy recipe."

Ingredients: cornstarch, emmenthaler cheese...

"This is an easy summer recipe from Chatelaine Magazine. For a lighter version, you can use low fat or nonfat sourcream. Also, feel free to add or substitute other fruits and berries."

Ingredients: sour cream, strawberries...

"Kouign Amann is a ''galette'' (crêpe cake), made with multiple layers of alternating brioche dough, butter, and sugar, baked until the sugar caramelizes. This recipe is from acclaimed pastry chef, David Lebovitz. I haven't tried it yet, but it looks amazing. He gives the following tips: (1)Use the best salted butter you..."

Ingredients: salted butter, dried yeast...

"A light and healthy side dish from "Cooking Light Magazine" (Dec. 2001). This could also be a vegetarian main dish for 2 or 3. Serve this soufflé straight from the oven. Plunge the serving spoon in the middle of the dish. It will fall, but the lovely, airy texture will remain."

Ingredients: cooking spray, egg whites...

"These are Parisian-style gnocchi, very different than the traditional Italian potato version and actually easier to prepare. The dough is quickly boiled then baked with cheese, producing airy mouthfuls with a slight crust.
To blend in the eggs, use a standing mixer with paddle attachment. Gnocchi dough can be refrigerated overnight before boiling..."

Ingredients: eggs, gruyere, kosher salt...