by Jill O’Connor
from Sticky, Chewy, Messy, Gooey, Treats for Kids
(Chronicle Books, 2009)
Makes 35 to 40 bonbons
If you love peanut butter in your chocolate, and chocolate in your peanut butter, these baby bonbons were born just …

by Jill O’Connor
from Sticky, Chewy, Messy, Gooey, Treats for Kids
(Chronicle Books, 2009)
Makes about 2 dozen 4-inch meringue ghosts
I still remember my third-grade Halloween party. So when my oldest daughter, Olivia, was in the third …

Mexican Sopes by Karl Petzke
Smoky Chipotle Salsa with Pan-Roasted Tomatillos by Rick Bayless
Chiles Rellenos Rancho Gordo by Steve Sando
Spicy Tequila Shrimp by Nielsen-Massey Vanillas
Spicy Pepita Brittle by Charity Ferreira
Chile-Spiked Chocolate Cakes by Roberto Santibañez

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Linguine ai Frutti di Mare
by Rick Stein
from Complete Seafood
(Ten Speed Press, 2004)
Serves 4
The good thing about this dish is that depending on your guests, you can mix and match shellfish to suit their preferences. One …

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 12 cupcakes
Next time your kids mention gingerbread, surprise them with these gingerbread cupcakes with a …

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 18 (1-inch) truffles
Cheese goes well with herbs and spices. Here are several variations of a …

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Serves 4
Elegant but easy, a frittata is perfect for those special-occasion breakfasts. The basil and anise …

These days, if you love cocktails it’s assumed you also love the hit TV series “Mad Men,” which in turn assumes you love a good dry martini (gin, natch, not vodka), one of the ad …

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 Paula Wolfert
from Mediterranean Clay Pot Cooking
(John Wiley & Sons, 2009)
Serves 4
In France this beef roll dish is called alouettes sans têtes, meaning “doves without heads.” The beef slices are stuffed with pancetta, garlic, and …

by Paula Wolfert
from Mediterranean Clay Pot Cooking
(John Wiley & Sons, 2009)
Serves 8
This famous ribollita soup is not really a soup in the literal sense; rather, it is a thick panade, or porridge, of bread, vegetables, …