by Bob Sloan
from Dad’s Awesome Grilling Book
(Chronicle, 2009)
Makes four 12-inch pizzas
Your grill always needs to be clean, but it needs to be especially clean to make pizza. The extra fussing is definitely worth it, for …

by Takashi Yagihashi with Harris Salat
from Takashi’s Noodles
(Ten Speed Press, 2009)
Serves 4
The elegant preparation I introduce here, braised pork belly served in a “sandwich” with a tangy hoisin sauce, is a mouthwatering appetizer. But this …

by Lou Seibert Pappas
from Crème Brûlée
(Chronicle, 2009)
6 servings
Fresh herbs enhance salmon in this pretty dish. Accompany with sliced tomatoes with fresh mozzarella cheese, fresh asparagus, and warm, crusty bread.
convert Ingredients
12 ounces salmon fillet
1/3 cup dry …

by Scott Uehlein and Canyon Ranch
from Canyon Ranch Nourish: Indulgently Healthy Cuisine
(Viking Studio, 2009)
Makes ten (1/4-cup) serving

A favorite of Canyon Ranch guests.
convert Ingredients
1 cup pumpkin seeds
1 1/2 teaspoons canola oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground …

by Scott Uehlein and Canyon Ranch
from Canyon Ranch Nourish: Indulgently Healthy Cuisine
(Viking Studio, 2009)
Makes eight 1/4-cup servings
Look for hearts of palm in exceptionally well-stocked produce sections, or order online.
convert Ingredients
1 pound fresh hearts of palm
2 …

by Cindy Pawlcyn
from Cindy Pawlcyn’s Appetizers
(Ten Speed Press, 2009)
Serves 6
What’s so irresistible about this dish is the combination of flavors. The creamy tang of the cream cheese and the salty bite of the feta cheese …

by Cindy Pawlcyn
from Cindy Pawlcyn’s Appetizers
(Ten Speed Press, 2009)
Serves 6
These impressive little nibbles are a snap (no pun intended) once you learn that the trick to really thin crackers, which is passing the dough through …

by Cindy Pawlcyn
from Cindy Pawlcyn’s Appetizers
(Ten Speed Press, 2009)
Serves 6
There couldn’t be a simpler, more delectable appetizer than these small skewers bursting with flavor. What I love about them is that they’re utterly customizable. For example, figs …

by Greg and Lucy Malouf
from Turquoise: A Chef’s Travels in Turkey
(Chronicle, 2008)
Serves 4 to 6
For us, a defining image of Istanbul will always be the great trays of gleaming blue-black mussels that are sold by …

Quibe de Carne
by Letícia Moreinos
Makes 45 to 50 three-inch kibbe
Brazil is a melting pot. Initially made up of three cultures — Portuguese, African, and native Indian — the country later benefited from an influx of …

Salada de Feijão Frade com Atum
by David Leite
Serves 4 to 6
This is a classic recipe popular in the Estremadura region, which is made by  home cooks and chefs alike. In my kitchen, I rarely make …