This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.

Serve these traditional crumpets with butter and jam. Crumpets follow the sandwich course, so be sure to leave room. These crumpets can be made ahead.

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 28 cookies
Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these rolled thyme-lemon shortbread cookies accented with a little sea salt are easy to prepare, versatile, …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 4-6 servings
This delicious puttanesca-style spicy tomato crumble with a crunchy topping is great with grilled fish. For an interesting change, scoop a large spoonful on top of fresh …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 8 servings
Don’t expect to have leftovers of this crunchy sweet potato, raisin, cranberry strudel. Brown butter and toasted pecans bring a rich buttered nuttiness to the earthy sweet …

Quinoa salad with pistachios and cranberries is an ideal holiday salad or side dish. The salad can be made a head as the quinoa will remain fluffy.

by Fran Gage
from The New American Olive Oil
(Stewart, Tabori & Chang, 2009)
4 servings
Because these caramelized onions for the bruschetta is so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be …

by Fran Gage
from The New American Olive Oil
(Stewart, Tabori & Chang, 2009)
4 servings
This semolina-olive oil cake was inspired by a dessert I had at A Voce restaurant in Manhattan. Semolina flour, the finely ground endosperm …

by Peggy Fallon
from Great Party Fondues
(John Wiley & Sons, 2008)
Makes 3 cups of fondue or 8 to 10 appetizer servings
For those who love peanut butter, what better idea than to pair it with chocolate in …

by Peggy Fallon
from Great Party Fondues
(John Wiley & Sons, 2008)
Makes about 5 cups of fondue; 6 to 8 main-course or 12 to 14 appetizer servings
This Southwest chile fondue blends Monterey Jack and Cheddar cheese with …

by Peggy Fallon
from Great Party Fondues
(John Wiley & Sons, 2008)
Makes 3 cups of fondue or 10 to 12 appetizer servings
If you don’t announce the name of this fondue, most people will be hard-pressed to identify …