Skip to main content- Almond Thumbprint Cookies
- Chocolate Hazelnut Torte
- Farmhouse Sunday Soup
- Fresh Homemade Ricotta
- Gallette of Sweet Potato-Crusted Tobago Crab Cake
- Italian Chicken Salad
- Lacy Parmesan Crisps
- Mahimahi with Onion, Capers, and Lemon
- Multilayered Anchovy Bread
- Parmigiano-Reggiano with Fresh Fennel
- Pasta with Arugula Purée and Cherry-Tomato Sauce
- Peanut Butter and Banana Sundaes
- Prosciutto-Wrapped Asparagus with Truffle Butter
- Risotto with Asparagus and Morel Ragoût
- Scallop Sauté with Miso Sauce
- Southwestern Corn and Potato Soup
- Spaghettini with Fish Roe Dressing
- Spice-Rubbed Steak with Quick Garlic Fries
- Steamed Chicken Salad with Sesame Sauce
- Strawberries in Red Wine
- Tuscan Tuna-and-Bean Sandwiches
- Veal Meatballs with Braised Vegetables
- Wine Cake with Macerated Strawberries
- Ham, Leek, and Three-Cheese Quiche
- Grandma's Tomato Sauce
- Tortellini in Parmesan Broth
- Orange-Pecan Cookies
- Mother's Broth
- Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce
- White-Bean and Asparagus Salad
- Parmesan Onion Puffs
- Apricot Walnut Bars
- Blackberry-Peach Crisp
- Asparagus Gratin
- Crunchy Chili Onion Rings
- Vegetable and Tofu Red Curry
- Fettuccine with Butter and Parmesan
- Carrot Cups
- Braised Carrots with Crisp Sage
- Sour Cream, Lemon, and Herb Deviled Eggs
- Grilled Artichokes with Artichoke-Mint Dip
- Garam Masala Deviled Eggs
- April 2006 Table of Contents
- Mixed Greens with Feta, Almonds, and Blueberries
- Rum Punch with Passion Fruit and Lime
- Achiote Chicken with Tangerine Sauce
- Green Horseradish Sauce
- Champagne Cocktails
- Salmon with Mustard and Brown Sugar Glaze
- Saffron Chicken Breasts with English Pea Puree, Pea Shoots, and Mint
- Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon
- Roasted Baby Potatoes with Capers and Rosemary
- Baby Artichokes Fried in Olive Oil
- Caramelized Chocolate, Banana, and Marshmallow Sandwiches
- Shrimp with Artichoke Pesto
- Roasted Bell Pepper Salad
- Moroccan Beef Stew
- Spiced Brisket with Leeks and Dried Apricots
- English Pea Puree
- Chilled Lemon Soufflés with Caramel Sauce
- Rum-Raisin Apple Cake
- Crunchy Chili Onion Rings
- Caramel Sauce
- Lemon Cloud Tart with Rhubarb Compote
- Lemon Whipped Cream
- Spring Greens with Orange-Fennel Vinaigrette
- Icy Lemon-Mint Parfaits
- Roasted Asparagus with Brazil Nuts
- Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls
- Orzo with Tomatoes, Feta, and Green Onions
- Pasta with Zucchini and Oregano
- Spiced Shrimp and Red Onion Sauté
- Roasted Fennel and Carrots with Pecorino
- Roasted Baby Beets and Arugula Salad with Lemon-Gorgonzola Vinaigrette
- Lemon-Ginger Cake with Pistachios
- Lemon and Blueberry Upside-Down Cake
- Artichoke, Potato, and Portobello Mushroom Casserole
- Roast Leg of Lamb with Salsa Verde
- Dark Chocolate Torte with Spiked Blackberry Coulis
- Rhubarb Compote
- Bellini Bar
- Herbed Fish Cakes with Green Horseradish Sauce
- Pizzette with Fontina, Tomato, Basil, and Prosciutto
- Warm Frisée Salad with Fingerlings and Bacon
- Fresh Fruit Platter with Ginger-Mango Sauce
- Strawberry Tiramisu
- Mascarpone, Ham, and Asparagus Tart