by Isabel Cruz
from Isabel’s Cantina
(Clarkson Potter, 2007)
Serves 6, as an appetizer
These little cakes are a a tad lighter than most, with no bread crumbs to bind them and only a light coating of panko, crispy …

by Laura Werlin
from Laura Werlin’s Cheese Essentials
(Stewart, Tabori & Chang, 2007)
Makes 8 servings
I created this recipe in Colorado, where I had ready access to that state’s Haystack Mountain Goat Dairy’s sublime cheese called Haystack Peak. …

by Roy Finamore
from Tasty: Get Great Food on the Table Every Day
(Houghton Mifflin, 2007)
Makes one 10-inch pie
I first ate tomato pie like this in the ‘80s—at a tea shop in Connecticut. I couldn’t imagine it …

by Jamie Gwen
from Good Food For Good Times
(Powerline Publishing, 2007)
Serves 4
This casual cornbread salad, served with a glass of Sauvignon Blanc, makes a delicious first course. Simply add leftover chicken or sliced steak to …

by Fred Thompson
from Barbecue Nation
(Taunton, 2007)
Serves 10 to 12 as an appetizer
When figs are in season, I find myself throwing together this nibble two or three times a week. The idea came from Ben Barker, …

by Melissa Pasanen with Rick Gencarelli
from Cooking with Shelburne Farms
(Viking Studio, 2007)
Serves 4 as a main course, 8 as an appetizer
The cornmeal in the crust adds a nutty crunch and complements the smoky, salty bacon …

by Laura Werlin
from Laura Werlin’s Cheese Essentials
(Stewart, Tabori & Chang, 2007)
Makes 6 servings
One of the telltale signs that you are eating a surface-ripened cheese is when it tastes mushroomy. That’s why I combined cheese with …

by Kate Heyhoe
from Great Bar Food at Home
(John Wiley & Sons, Inc., 2007)
Serves 4 bar bites
Portuguese and Spanish ingredients — inimitable port wine, paprika, cilantro, and olive oil — flavor this tapas-style dish. Set out …

by Jessica B. Harris
from Martha’s Vineyard Table
(Chronicle, 2007)
Serves 6 to 8
Stuffed quahogs (the Vineyard’s name for hard-shell clams) were my father’s favorite appetizer. On special occasions, he would get dressed in his favorite summer madras …

by Kate Heyhoe
from Great Bar Food at Home
(John Wiley & Sons, Inc., 2007)
Serves 4 to 6, as bar bites
Eggplant rounds serve here as mini pizzas, covered with the smoky, sweet undertones of barbecue sauce, balsamic …

by Jean-Georges Vongerichten
from Asian Flavors of Jean-Georges
(Broadway Books, 2007)
Serves 4
The distinctive saltiness of black bean and black pepper stir-fries is given a twist here with the addition of chewy, sweet pineapple. Dried in the oven …