by Deborah Szekely and Deborah M. Schneider
from Cooking with the Seasons at Rancho La Puerta
(Stewart, Tabori & Chang, 2008)
Serves 6
Deborah remembers: In the early days, when we had our own goats, we made cheese and …

by Domenica Marchetti
from Big Night In
(Chronicle, 2008)
Makes one 11-inch tart
This stunning tart is based on a recipe in a 1968 issue of Italy’s premier cooking magazine, La Cucina Italiana. My mother, who subscribed to the …

by Jennifer McLagan
from Fat: An Appreciation of a Misunderstood
Ingredient, with Recipes
(Ten Speed Press, 2008)
Makes 9 pasties
A Cornish pasty is a sturdy pastry filled with meat and vegetables. I have a soft spot for pasties because they …

by Marie Simmons
from Things Cooks Love: Implements, Ingredients, Recipes
(Andrews McMeel Publishing, 2008)
Serves 4 to 6
The Italian word pesto translates roughly as “pounded” and typically refers to any food mashed in a mortar. But the best-known …

by Nate Appleman and Shelley Lindgren with Kate Leahy
from A16 Food + Wine
(Ten Speed Press, 2008)
Serves 6
One of the challenges of writing recipes for the dishes we serve is that they’re never static. When Pixie …

by Diane Morgan
from The Christmas Table
(Chronicle Books, 2008)
Makes 20
The flavor of fresh crabmeat is so good on its own that my primary goal in developing this hors d’oeuvre was to use a minimum of ingredients. …

by Mario Batali and Judith Sutton
from Italian Grill
(Ecco, 2008)
Serves 6
These little rolls also make an excellent sandwich filling for a late-night snack: put a whole rollatini in a hamburger bun, squish it a bit, and …

by Gena Knox
from Gourmet Made Simple: A Fresh Approach to Flavor
(Fire & Flavor Grilling Co., Inc., 2008)
Serves 4
The combination of these ingredients makes a beautiful salad. Use the best-quality Parmesan you can find; it makes …

by Julee Rosso and Sheila Lukins
from The Silver Palate Cookbook: 25th Anniversary Edition
(Workman, 2007)
Makes 6 portions as a first course
This salad can be made with any combination of seafood you like — lump crabmeat, octopus, …

by Jacques Pépin
from Chez Jacques: Traditions and Rituals of a Cook
(Stewart, Tabori & Chang, 2007)
Serves 6
I always enjoy going back to classic recipes and reinventing them in a more modern way closer to my own …

by David Pasternack and Ed Levine
from The Young Man & the Sea
(Artisan, 2007)
Serves 4
Every port in Italy has a fried fish combination plate, but not too many have good ones. On the Amalfi Coast, however, …