by Mark Peel with Martha Rose Shulman
from New Classic Family Dinners
(John Wiley & Sons, 2009)
Makes 24 clams, 6 to 8 servings
Clams casino is one of those classic American dishes that inspired me to write this …

Cozze gratinate
Cozzi ammuddicati
by Toni Lydecker
from Seafood alla Siciliana
(Lake Isle Press, 2009)
Makes 6 appetizer servings
Giovanni Ardizzoni, owner of Letojanni’s Da Nino restaurant, told me the secret to their baked mussels is moisture-absorbing pan carré, or crisped …

by Maggie Foard
from Goat Cheese
(Gibbs Smith, 2009)
Serves 4
These eggplant wraps are the absolute perfect hors d’oeuvre or picnic food. They can be made and assembled a day in advance and refrigerated. The wraps travel well and …

by Stacey Printz
from Pestos, Tapenades & Spreads
(Chronicle Books, 2009)
Makes 1/3-1/2 cup
Also known as “rocket,” arugula is a peppery, strong tasting leafy green that is rich in vitamin C and iron and makes for a great …

by Jennifer McLagan
from Fine Cooking
(Taunton Press, 2009)
Serves 4
The combination of ginger, lemon, and mint gives this turkey soup a light, bright flavor. You could substitute cooked chicken for the turkey. if you wish.
convert Ingredients
3 …

by Linda Long
from Great Chefs Cook Vegan
(Gibbs Smith, 2009)
Serves 6 to 8
This yellow gazpacho with ratatouille  was created by David Burke: “Creating vegetable dishes? Love it! It is the way of the future and a …

Peperoni con Bagna Cauda
by Deirdre Heekin and Caleb Barber
from In Late Winter We Ate Pears
(Chelsea Green Publishing, 2009)
Serves 4 as an antipasto
Bagna cauda is a classic condiment of northwestern Italy. In its traditional presentation—alongside lots …

by Joann Cianciulli
from L.A.’s Original Farmers Market Cookbook
(Chronicle, 2009)
Makes 16 falafels; serves 4
Falafel with tahini sauce is one of the best-known Middle Eastern “fast foods” in the United States and around the world. Moishe’s Lebanese …

by Orlando Murrin
from A Table in the Tarn
(Stewart Tabori & Chang, 2009)
Makes 40 to 50 filled shortbreads; allow 2 or 3 per guest
These Roquefort and walnut shortbreads are our most elegant appetizer—crisp, light and delectable. …