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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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April, 2002

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Almond-Crusted Salmon with Leek and Lemon Cream

(Bon Appétit, April, 2002)

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Artichokes with Basil Mayonnaise

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Asparagus Bisque with Curry and Creme Fraiche

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Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions

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Best-Ever Egg Salad Sandwiches

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Bibb Lettuce with Shrimp, Asparagus, and Chive Aioli

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Brisket with Dried Apricots, Prunes, and Aromatic Spices

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Candied Lemon Peel Ice Cream with Strawberry Compote

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Caramel-Almond Torte with Spiced Mango Compote

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Carrot-Rice Soup

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Chive and Cucumber Vichyssoise

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Chive Tartines with Smoked Salmon

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Crab-Stuffed Deviled Eggs

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Creamy Scrambled Eggs with Smoked Trout and Green Onions

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Farfalle with Forest Mushrooms, Peas, and Parsley

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Fava Bean Soup with Carrot Cream

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Flan with Pink Grapefruit and Mint Syrup

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Frozen Vacherin Torte with Rhubarb Cream and Strawberries

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Gruyere Cheese Puffs

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Hawaiian-Style Braised Pork with Stir-Fried Cabbage

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Italian Easter Bread

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Lemon and Toasted-Coconut Meringue Pie

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Lemon Charlottes with Lemon Curd and Candied Lemon Peel

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Lemon Couscous with Peas and Carrots

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Lemon Layer Cake with Raspberry Curd and Whipped Cream

(Bon Appétit, April, 2002)

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