by Bill Niman and Janet Fletcher
from The Niman Ranch Cookbook
adapted from a recipe by Ashley Christensen of Enoteca Vin, Raleigh, NC
(Ten Speed Press, 2005)
Serves 4 to 6
Residents of the Raleigh-Durham area were delighted when a …

by Bill Niman and Janet Fletcher
from The Niman Ranch Cookbook
adapted from a recipe by chef Suzanne Goin
(Ten Speed Press, 2005)
Serves 4 to 6
Chef Suzanne Goin has two successful restaurants in Los Angeles, and her commitment …

Tacos al Carbon
by Robb Walsh
from The Tex-Mex Cookbook
(Broadway Books, 2004)
Makes 12 fajita tacos
One of the first establishments to cash in on the fajita craze was the restaurant in Austin’s Hyatt Hotel. But since fajita meat …

by Rebecca Bent with Tom Steele
from Burgers: 50 Recipes Celebrating an American Classic
(Clarkson Potter, 2004)
Serves 4
The famous Mansion on Turtle Creek in Dallas is often referred to as the birthplace of innovative Southwestern cuisine, thanks …

by Julia della Croce
from Roma: Recipes From In and Around the Eternal City
(Chronicle, 2004)
Serves 4
Saltimbocca, meaning veal that “jumps in the mouth” because it is so tasty you can’t wait to eat it, was invented …

by Rebecca Bent with Tom Steele
from Burgers: 50 Recipes Celebrating an American Classic
(Clarkson Potter, 2004)
Serves 4
Mini-burgers make perfect party food: Guests can hold them in one hand. Because mini-burger buns are not easily purchased, I …

by Susan Mello
Makes 4 burgers
Picando means spicy or prickly, and this burger with a bite is by cook-opera singer-and-musical performer Susan Mello. In 2003 it took top honors in Sutter Home’s Build a Better Burger …

Bavette à la Bordelaise 
by Thomas Keller
from Bouchon
(Artisan, 2004)
Serves 4
The bavette is a variation of the classic steak frites, and every bit as satisfying. The skirt steak is quickly sautéed and served medium-rare with heaps of …

by Ching-He Huang
from China Modern
(Kyle Books, 2006)
Serves 2
A delicious Burmese curry that you can adapt to your taste. If you can’t take chiles, reduce the quantity or, if you love spiciness, increase the number of …

by Bobby Flay with Julia Moskin
from Bobby Flay’s Boy Gets Grill
(Scribner, 2004)
Serves 4 as appetizer; can be doubled
My favorite dish for grilling or a tailgate party takes only a little more effort than plain hot …

by John Ash with Amy Mintzer
from John Ash Cooking One on One
(Clarkson Potter, 2004)
Serves 4 to 6
This dish epitomizes the best of Italian cooking — just a few great ingredients treated simply, but the result …