Mackerel in Vinagrette Mackerel is an inexpensive, moist fish with few bones, so it is economical and easy to eat. Like salmon and bluefish, it has a dark layer of fatty meat under...
Melon in Honey You can make this fast dessert with any kind of melon, though a mixture (honeydew and cantaloupe in our recipe) provides attractive contrast in color as well as text...
Mushroom, Tomato and Nut Mix This is a great versatile mixture, delicious in salads, sauces, stews, and sandwiches. I use it several times in this book. It helps to season everythi...
Vegetables à la Grecque HEALTHY MAKE-AHEAD ACTIVE TIME: 25 MIN TOTAL TIME: 45 MIN SERVES: 8 In France, vegetables prepared à la Grecque ("in the Greek style") are...
Citrus and Raisin Compote Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the fat...
Crepes Soufflés These crepes are folded over to enclose a soufflé mixture, then baked in the oven where they puff like a soufflé, becoming very light and prett...
Cheesecake with Blueberries Gâteau de Fromage aux Myrtilles (Serves 8 to 10) 2 tablespoons sweet butter 1/2 cup Graham cracker crumbs 4 8-ounce packages cream cheese, at room...
Flameed Bananas A flambéed dish is always festive. The ingredients are prepared in the kitchen, or right at the table on an alcohol burner or portable gas stove; at the last...
Roast Lamb Breast Provencal Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the f...
