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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Aloo Gobi (Curried Cauliflower and Potatoes)

Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
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Apricot Shrimp Skewers

(Sunset, May, 2010)

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Arancini Al Ragu

(Home Made in America With Sunny Anderson, Episode: Arancini and Swordfish, Season: 1)

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Argentine Black Bean Flatbread with Chimichurri Drizzle

(Cooking Light, January, 2007)

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Asparagus And Smoked Salmon Bundles

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Baby Brioches With Chicken Salad And Bacon

(Food & Wine, September, 2008)

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Baked Buffalo Wings With Blue Cheese-Yogurt Dip

(Food Network Magazine, January/February, 2012)

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Baked Coconut Shrimp With Tangelo Salsa

(EatingWell, January/February, 2013)

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Beef and Ground Pork Sliders

(Restaurant: Impossible, Episode: Salt Works II, Season: 1)

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Beef Tidbits With Horseradish Sauce

(Southern Living, December, 2007)

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Beer-Steamed Mussels

(Boston Globe, January, 2009)

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Bianco Rosso Verde Arancini

(Home Made in America With Sunny Anderson, Episode: Arancini and Swordfish, Season: 1)

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Boiled Shrimp With Spicy Mayonnaise

(Food & Wine, December, 2009)

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Bourbon Street Buffalo Wings

(Throwdown With Bobby Flay, Episode: Buffalo Wings, Season: 2)

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Brie, Apple, and Arugula Quesadillas

(Cooking Light, October, 2010)

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Broiled Chicken Wings With Spicy Apricot Sauce

(Gourmet, February, 2003)

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Buffalo Chicken Lollies

(Kelsey’s Essentials, Episode: Game Day Gourmet, Season: 4)

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California Roll

(Sunset, January, 2006)

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Cappesante Al Forno (Baked Scallops With Parmesan)

(Saveur, March, 2012)

Cappesante al Forno (Baked Scallops with Parmesan)
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Caprese Flat Pie

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Caprese Flat Pie

(The Comfort Table by Katie Lee Joel, 2008)

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Cauldron Fondue

(Every Day with Rachael Ray, October, 2009)

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Ceiba Honey Chicken Wings

(Washington Post, May, 2007)

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Charbroiled Oysters

(Eat Street, Episode: The Italian Job, Season: 2)

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Chard and Ricotta Tart

(Heart of the Artichoke and Other Kitchen Journeys by David Tanis, 2010)

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Comments:

On January 11, 2011, 11:19 am lenotchka said:

I think it should say "1 TEASPOON baking powder" in the shortcrust pastry recipe


On January 11, 2011, 8:22 pm pam said:

Lenotchka: 1 Teaspoon does seem more appropriate. Seems to be a typo in the book cause we checked and that's how it is in the book too... I'll update the posted recipe with a note.


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