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Bon Appétit

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Pan-Seared Pork Tenderloin with Rhubarb Compote

(Bon Appétit, April, 2005)

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Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

(Bon Appétit, April, 2005)

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Pasta with Three Peas

(Bon Appétit, April, 2005)

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Peas and Pea Tendrils with Lemon Dressing

(Bon Appétit, April, 2005)

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Pecan Praline Trellis

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Rhubarb Compote

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Rhubarb Lattice Pie with Cardamom and Orange

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Roast Chicken with Artichokes and Gremolata Butter

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Roast Leg Of Lamb with Mint, Garlic, and Lima Bean Puree

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Roast Pork Chops with Bacon and Wilted Greens

(Bon Appétit, April, 2005)

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Saffron Chicken Broth with Spinach Matzo Balls

(Bon Appétit, April, 2005)

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Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce

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Scallop Cakes with Cilnatro-Lime Mayonnaise and New Potatoes

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Shrimp with Shallot-Tarragon Sauce On Wilted Spinach

(Bon Appétit, April, 2005)

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Soda Bread with Dark Chocolate and Candied Orange Peel

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Soy-Sake Shrimp with Ginger Aioli

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Spice-Roasted Porterhouse Steaks

(Bon Appétit, April, 2005)

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Spring Greens with Sherry Vinaigrette

(Bon Appétit, April, 2005)

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Summer Garden Salad with Chili-Garlic Shrimp

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Sweet-And-Sour Brisket with Shallots and New Potatoes

(Bon Appétit, April, 2005)

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Warm Mushroom and Stilton Salad

(Bon Appétit, April, 2005)

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