2011 Recipe List

STARTERS

Arugula and Fava Bean Crostini

Leeks as a First Course

Mackerel Rillettes

Scallop Mousse

SALADS

Endive, Apples and Grapes

Fig with Balsamic Vinegar and Mozzarella

Jerusalem Artichoke Salad

Quinoa, Corn and Black Bean Salad

Salad to Go with Scallops or Shrimp

SOUPS and SAUCES

Cheating-on-Winter Pea Soup

Corn Chowder

Tuscan Family Anchovy-Garlic-Lemon Sauce

SIDE DISHES

Black Bean and Tomato Quinoa

Roasted Curried Cauliflower

Zucchini and Gruyère Gratin

PASTA and RICE

Lemony Tagliatelle with Dungeness Crab and Poppy Seeds

Pork Shoulder Ragù, a Pasta Sauce

Soiled Orzo

Spicy Broccoli and Cauliflower Pasta

Summer Tomato Pasta

The Pope’s Risotto

Weeknight Bolognese with Orecchiette

MAIN COURSES

Artic Char with Soba Noodles, Pine Nuts and Meyer Lemon

Coriander Scallops

Grilled Rosemary Flatbreads with Peaches and Mascarpone

Harira (Morocco’s Famous Soup)

Lamb and Quinoa with Roasted Eggplant

Lamb Shank Ragù with Anson Mills Grits

Pan-Roasted Chicken with Potatoes

Roasted Shrimp with Orzo

Tagine-Style Lamb Stew

Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce

White Veal Stew

DESSERTS

Apple Pear Crisp

Basil Ice Cream

Ice Cream Sundaes with Warm Maple Butter Rum Sauce

Linzer Torte

Raspberry Cake with Marsala, Crème Fraîche and Raspberries

Rustic Goat Cheese Tart with Plums

Saltine Cracker Brickle

Top Secret Chocolate Mousse

BRUNCH

Individual Goat Cheese Soufflés

My Grandmother’s Coffee Cake

Yogurt-Zucchini Bread with Walnuts