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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Bon Appétit

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February, 2000

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Lentils with Port-Glazed Shallots

(Bon Appétit, February, 2000)

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Madeleines

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Milk Chocolate Pudding Parfaits with Raspberries

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Milk Chocolate-Espresso Truffles

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Pear Spice Cake with Pecan Praline Topping

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Pecan-Bourbon Creme Brulee

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Penne with Butter and Fontina

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Penne with Egglpant, Olives and Feta Cheese

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Poached Pears with Star Anise

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Polenta with Gorgonzola

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Potato Salad with Fresh Herbs and Lemon

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Rib Roast with Thyme-Mustard Jus

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Roast Chicken with Cumin, Paprika and Allspice

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Roast Rack Of Lamb with Madeira-Peppercorn Reduction

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Rosemary-Roasted Salmon

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Sauteed Cod with Asparagus Sauce and Fennel

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Sea Bass with Spicy Roasted Bell Pepper Sauce

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Seafood Paella

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Skirt Steak Quesadillas

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Smoked Turkey Sandwiches with Orange Cranberry Sauce

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Spicy Lamb and Chorizo Chili

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Spicy Pico De Gallo

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Spinach, Basil Ricotta Puree

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Sweet Potato Puree with Goat Cheese and Truffle Oil

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Tiramisu Parfaits with Toasted Almonds

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