Cannelle Vanille (1)
Chefs Gone Wild (1)
Backyard BBQ (2)
Cocktail Party (1)
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Three-ounce Dixie cups work fine as the molds for this Indian dessert.
When shopping for brussels sprouts, look for small ones that have a bright green color.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
This dish is based on one prepared by Louis Chan.
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
This scrumptious dessert showcases the freshest of berries.
This elegant dessert uses strawberry slices to create an edible "rose" on ones plate.
This sweet-tart jam is best served with matzoh.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
These chocolatey confections are like a Reese's cup with alot more filling.
This salad is tangy and fresh, with just the right amount of heat.
Miso is traditionally combined with sesame seeds or walnuts to make a dressing for vegetables.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria.
Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish.