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Bon Appétit

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January, 2004

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Blood Orange Sorbet

(Bon Appétit, January, 2004)

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Braised Chicken with Garlic and White Wine

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Cabrales Cheese Souffles with Endive and Asian Pear Salad

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Caramel-Dark Chocolate Truffles with Fleur De Sel

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Catalan Spinach

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Cinnamon-Chip and Pecan Loaf Cake

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Creme Fraiche Cheesecake with Honey-Rum-Roasted Pineapple

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Curried Vegetable and Tofu Couscous

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Endive and Asian Pear Salad

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Fig Focaccia with Gorgonzola Cheese

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Five-Spice Apple Quince Pie

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Fresh Oranges with Spiced Red Wine Syrup

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Greek-Spiced Game Hen with Clementines, Artichokes, and Olives

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Grouper Sandwiches with Wasabi Coleslaw

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Ham-And-Egg Pizza Squares

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Mango-Lemongrass Ice Cream and Blood Orange Sorbet

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Maple Crunch Layer Cake

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Maple, Walnut, and Flaxseed Pancakes

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Mashed Potatoes with Extra-Virgin Olive Oil

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Mediterranean Chicken Salad

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Moroccan Chicken and Lentils

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Orecchiette with Spiced Duck Ragu

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Pan-Asian Chicken and Vegetable Lettuce Wraps

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Pears Poached In Earl Grey Tea with Dried Fruit

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Penne with Pancetta and Tomato-Cream Sauce

(Bon Appétit, January, 2004)

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