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    502 Recipes

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    Everything in this salsa is fresh and summery. So delicious with seafood or chicken or duck or almost anything grilled. From "True Blueberry: Delicious Recipes for Every Meal," by Linda Dannenberg. The cooking time is really macerating time.

    Recipe #311317

    This dish, featured in Rob Kasper's column, tastes like spring. Try it with fresh asparagus and baby new potatoes. From the Splendid Table's How to Eat Supper, by Lynne Rossetto Kasper and Sally Swift. Jerry Traunfeld is a chef in Woodinville, Washington and the author of The Herbfarm Cookbook.

    Recipe #297800

    A recipe from Ris Lacoste, Washington, DC chef extraordinaire. This can be made in an 11" tart pan or as tiny little hors d'oeuvre. If making for lunch or supper, serve with a green salad to which you add a bit of pear. A Riesling or a Sauvignon Blanc is a nice accompaniment.

    Recipe #294500

    Ris Lacoste was the chef at the 1789 Restaurant in Georgetown in Washington DC for ten years, til she left to open her own place. This salad was a favorite on the menu. The cider vinaigrette recipe makes a lot--but you can keep it in the fridge for about two weeks. Bring it to room temperature before using.

    Recipe #294427

    From the March 2000 edition of Cook's Illustrated, a delicious topping for Perfect Oatmeal (posted separately) and almost anything else.

    Recipe #294414

    From the March, 2000 issue of Cook's Illustrated, my favorite way to do oatmeal. Serve it with maple syrup or (fattening but delicious) butter and cream or honeyed fig topping (posted separately) or Rita's wonderful Lavender Infused Honey.

    Recipe #294413

    Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it. A chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream.

    Recipe #293515

    This is a delicious, healthy and quick soup with a lovely French flair -- and a great way to use leftover ham. The Puy lentils can be pricey, so you may want to substitute other lentils--they'll taste almost as good but they will not retain their shape/texture the way the Puy lentils will.

    Recipe #293488

    Very low in fat, very high in flavor. Use halibut or the firm fleshed fish of your choice.

    Recipe #293473

    To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel.

    Recipe #293394

    Adapted from The Wine & Food Lover's Diet, this couldn't be simpler. You could start from dried beans and use fresh peas, but it's delicious with beans from th can and peas from the freezer. The cooking time is macerating time.

    Recipe #293273

    A lovely lean sort of brioche from Belgium, this particular version comes from Wittaner, arguably the best pastry shop in Brussels, and is featured in Nick Malgieri's "A Baker's Tour." This bread should be cut into relatively thin slices and makes great sandwiches and toast.

    Recipe #293266

    Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News.

    Recipe #293255

    This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007.

    Recipe #293238

    This is an excellent green bean and lamb stew, a very herby and tasty concoction from chef Mohammad Homayon Karimy,of the Lebanese Taverna.

    Recipe #293236

    Roasted poblanos are so good in this! From the Bon Appetit Cookbook via Rob Kaspar in the Baltimore Sun. Queso Anejo is a salty, dry, aged white cheese but Romano is an acceptable substitute.

    Recipe #290799

    In honor of St. Patrick's day, this is a great use for Irish hard cider though any sort will do (even the non-alcoholic sort). From the Baltimore Sun.

    Recipe #290786

    A great dish for St. Patrick's Day --or any other day for that matter. From "The New Irish Table" by Margaret Johnson.

    Recipe #290759

    A lovely cocktail or after-dinner drink sipped through the layer of cream on top -- but sip slowly -- it's powerful. Made from two homemade liqueurs: Marlitt's Recipe #180696 and Elmotoo's Recipe #191380. It's named for Goldie, the 92 old year old matriarch who drinks a glass of sherry every afternoon at four and refuses all other drinks -- until she tasted this concoction.

    Recipe #289770

    Adapted from the Dallas Morning News, a quite wonderful and very pretty salad. You can use regular grapefruits and oranges, but the red is SO charming on the plate. I like to use large shrimp, but any size will do.

    Recipe #289496

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