by Ellie Krieger
from Quick & Fresh with Ellie Krieger
(Taunton Press, 2009)
Serves 4
My grandma could always get us to her house for dinner by promising to make this chicken chop suey. My version incorporates more fresh …

by Sara Perry
from The Tea Deck
(Chronicle, 2008)
Makes 6 to 10 Chinese tea eggs
Everything about these Chinese tea eggs will surprise you, especially how good they taste on their own or when paired with a Russian-style …

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

For a luscious summer seafood lasagna like this, in which the pesto plays an important role and can …

by Chef Antelmo Faria
from Horatius
San Francisco, CA
Serves 4
There’s an old adage that says the Portuguese have one thousand ways to cook bacalhau, or salted dried cod. And few countries have such a passion for the …

Filetes de Res con Shiitakes en Salsa de Morita y Tomatillo
by Priscila Satkoff with Vincent Satkoff
from The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine
(Chronicle, 2009)
Makes 6 servings
The filet mignon is a luxurious cut and deserves to …

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 …

Pastel Tres Leches
by Priscila Satkoff with Vincent Satkoff
from The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine
(Chronicle, 2009)
Makes 8 servings
Three (actually six) dairy products combine to make this luscious dessert. It seems to be a Nicaraguan invention …

by Jean Joho
from The Eiffel Tower Restaurant Cookbook
(Chronicle, 2008)
Serves 2
Sole is a delicate fish that should be cooked as simply as possible. I think this classic recipe is one of the best ways to prepare …

by Jean Joho
from The Eiffel Tower Restaurant Cookbook
(Chronicle, 2008)
Makes 6 individual souffles
The Eiffel Tower is famous for its soufflés, and we serve thousands of them every year. We always have at least ten different flavors …