by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody
from The Barcelona Cookbook
(Andrews McMeel Publishing, 2009)
Serves 4
A la plancha is a Spanish term that refers to a method of searing food over a very hot metal …

by Jennifer Oz LeRoy and Kay LeRoy
from Tavern on the Green
(Artisan, 2009)
Serves 8 to 10, may be doubled

Making these goat-cheese quesadillas is a fun spectator sport if you don’t mind guests in the kitchen. The …

Aloo Tikki Chaat
by Raghavan Iyer
from 660 Curries
(Workman, 2008)
Serves 6
My childhood neighbor in Mumbai (Bombay), Mrs. Chandwani, whose ancestral roots were embedded in Sindh (now Pakistan), purchased her aloo tikki chaat (stuffed potato patties) from the …

Atascaburras
by Joyce Goldstein
from Tapas: Sensational Small Plates from Spain
(Chronicle, 2009)
Serves 8 to 10
This dish recalls the classic French dish known as brandade, but made without milk. Here, it is served in a bowl and garnished …

Pimientos Rellenos a la Riojana
by Joyce Goldstein
from Tapas: Sensational Small Plates from Spain
(Chronicle, 2009)
Serves 8
Many different kinds of sweet peppers are grown in Spain, but the piquillo is among the most highly prized. Small, triangular, …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes one 12-inch tart; serves 8 as a main course
This is the perfect tart to celebrate summer. It showcases the ripest heirloom tomatoes, fresh corn, and basil. …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes 10 breads
Jerry Traunfeld was the executive chef for many years at the HerbFarm in Woodinville, Washington, near Seattle and now he owns Seattle’s Poppy Restaurant. Jerry’s …

by Karl Petzke
from Tequila: Myth, Magic & Spirited Recipes
(Chronicle, 2009)
Makes about 1 dozen sopes

Sopes are traditional Mexican appetizers made from fresh masa or masa harina, the same dough or corn flour used in making tortillas. …

by Joy Manning and Tara Mataraza Desmond
from Almost Meatless
(Ten Speed Press, 2009)
Serves 4 to 6
Crab cakes get all the glory, but many kinds of fish make terrific multi-ingredient patties. Fishcakes are part of the great …

by Bob Sloan
from Dad’s Awesome Grilling Book
(Chronicle, 2009)
Makes 12 tacos
Grilled fish tacos are a staple in Southern California. Rather than the usual salsa that accompanies meat-filled tacos, those filled with fish get topped with finely …

Tortas de Jaiba con Salsa de Aguacate y Habanero
by Priscila Satkoff with Vincent Satkoff
from The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine
(Chronicle, 2009)
Makes 6 servings
Crab cakes don’t have to be from New England to be tasty—serrano …