Origin: Iran
by Andreas Viestad
from Where Flavor Was Born
(Chronicle Books, 2007)
Serves 6 to 8 as a side dish
Persian pilafs play with the contrast between sweet and savory flavors. Here the rice is first cooked, then fried …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 6 crème brûlées
“Sensual self-indulgence” is a custard that goes by the name of crème brûlée (literal translation: burnt cream). Crème brûlée’s …

by Jacques Pépin
from Chez Jacques: Traditions and Rituals of a Cook
(Stewart, Tabori & Chang, 2007)
Makes about 20 caramels
When I was a kid, one of the big treats that my brothers and I had on Sundays …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 10 cups
Peanut butter and chocolate are certainly not strangers in the confectionery scene. These Chocolate Peanut Butter Cups share the flavors …

by Susan Spicer with Paula Disbrowe
from Crescent City Cooking
(Alfred A. Knopf, 2007)
Makes 4 servings
A few years ago I created a menu of regional American dishes (both traditional and invented) for a special Fourth of July …

Marbre au Chocolat
by Paul Bocuse
from Bocuse in Your Kitchen
(Flammarion, 2007)
Makes one 9 1/2-inch loaf
This petite loaf won’t have a chance to get stale. It’ll be snatched up before you had a chance to pour coffee. …

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Serves 8 to 10
You’ll need a 9-inch springform cake pan for this recipe. In the filling, you can …

by Alice Waters with Patricia Curtan, Kelsie Kerr and Fritz Streiff
from The Art of Simple Food
(Clarkson Potter, 2007)
4 servings
Fennel makes a very delicate salad when sliced paper-thin. It can be difficult to cut the fennel …

by Susan Spicer with Paula Disbrowe
from Crescent City Cooking
(Alfred A. Knopf, 2007)
Makes 8 to 10 servings
If this recipe looks too daunting at first blush, you might consider making it in stages. The syrup for the …

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Makes 2 medium loaves or about 20 rolls
Buttery brioche is one of life’s great pleasures. It can be …

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Serves 8 to 10
This is a delicious combination of tart, sweet, and salty, with potatoes as the backdrop. …