by Paula Wolfert
from Mediterranean Clay Pot Cooking
(John Wiley & Sons, 2009)
Serves 6
One of the most famous of all Spanish Catalan desserts, crèma catalana is a simple stovetop-cooked custard served in shallow terra-cotta cazuelitas. A very …

by Joan Nathan
from Jewish Cooking in America
(Alfred A. Knopf, 1998)
Serves 10 to 12 (pareve) or (dairy)
This noodle kugel is definitely American—with dark brown sugar and pecans! Your guests will love it.
convert Ingredients
1 1/2 sticks (3/4 …

by Karen Bussen
from Simple Stunning Parties at Home
(Stewart, Tabori & Chang, 2009)
Serves 8
This recipe for lavender panna cotta is from my colleague and friend Chef Mary Cleaver, who is at the forefront of the movement …

by Sur La Table and Cindy Mushet
from The Art and Soul of Baking
(Andrews McMeel Publishing, 2009)
Serves 6
Milk chocolate is often overlooked in the quest for the newest and darkest offerings, but it’s still a favorite—with …

by Frank Stitt
from Bottega Favorita
(Artisan, 2009)
Serves 8
This frozen layered terrine is an ideal dessert to make ahead and so easy to pull out, slice, and serve when an elegant finish is called for. Keep it …

by Fine Cooking
from Fine Cooking Fresh: 350 Recipes that Celebrate the Seasons
(Taunton Press, 2009)
Serves 6
Marsala may be the traditional addition to zabaglione, but a spicy, floral Riesling pairs much better with plump and sweet ripe fruit. …

by Pamela Sheldon Johns
from Gelato! Italian Ice Creams, Sorbetti & Granite
(Ten Speed Press, 2008)
Makes 2 quarts; serves 8
The best gelato di riso I tasted was from Gelateria Il Fantino in Camp Bisenzio, near Florence. Since …

by Lou Seibert Pappas
from Crème Brûlée
(Chronicle, 2009)
6 servings
Fresh herbs enhance salmon in this pretty dish. Accompany with sliced tomatoes with fresh mozzarella cheese, fresh asparagus, and warm, crusty bread.
convert Ingredients
12 ounces salmon fillet
1/3 cup dry …

by Lou Seibert Pappas
from Crème Brûlée
(Chronicle, 2009)
6 servings
In Spain, this is called crema catalana (Catalonian cream) or crema cremada, “burnt cream.” The Catalans claim to have invented the custard, though its roots are traced to …