by Virginia Willis
from Bon Appetit, Y’All
(Ten Speed Press, 2008)
Serves 4 to 6
Years ago in France, many homes did not have an oven, so if anything was to be baked, it was taken to the local …

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 Hugh Fearnley-Whittingstall
from The River Cottage Cookbook
(Ten Speed Press, 2008)
Serves 8 to 10
This is a simplified version of a French bourgeois classic: islands of fluffy poached meringue floating on a sea of cool custard, trickled …

by David Waltuck and Andrew Friedman
from Chanterelle: The Story and Recipes of a Restaurant Classic
(The Taunton Press, 2008)
Serves 6
I’ve always been attracted to the idea of elevating home food, and this dish from Kate Zuckerman …

by Michael Ronis with Mary Goodbody
from Carmine’s Family Style Cookbook
(St. Martin’s Press, 2008)
Serves 4
This soup turns up most often on the menu at the 91st Street restaurant, where our regulars love it during the cold, …

by Cathy Mantuano and Tony Mantuano
from Wine Bar Food: Mediterranean Flavors
to Crave with Wines to Match
(Clarkson Potter, 2008)
Makes 16 large pieces
This cheesy flatbread is so satisfyingly crunchy and easy to make that you will want …

by Cathy Mantuano and Tony Mantuano
from Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match
(Clarkson Potter, 2008)
Serves 6 as an appetizer or 4 as a side dish
Three parts of the pea plant are …

by Sara Jenkins and Mindy Fox
from Olives & Oranges
(Houghton Mifflin, 2008)
Makes 4
I love celery, especially the hearts and leaves. The heart, the inner three to five stalks, brings great texture and flavor to all sorts …

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 Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 18 crumb cakes
Get your Christmas morning going in the right direction with these appetite-soothing, chocolate-sour cream crumb cakes. They’re sour cream-enhanced, …

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 …