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Mark Thomas

Grilled Three-Potato Salad

Peppers Charred in the Embers with Wasabi Vinaigrette

Goat Cheese in Grape Leaves with Tomato and Olive Salad

Napa Valley Cabernet Burgers

Grilled Salmon Fillets with Creamy Horseradish Sauce

Smothered Grilled Pork Chops

Moroccan Lamb Kebabs with Golden Couscous

Grilled Corn Salad with Lima Beans and Tomatoes

Barbecued Rack of Lamb with Tomato-Mint Dressing

Watermelon, Green Onion, and Mint Salad

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette

Tomatoes Stuffed with Fresh Mozzarella and Basil

Oranges and Pineapple with Orange-Flower Water and Mint

Rack of Lamb with Fresh Herbs and Garlic

Potatoes Roasted with Olive Oil and Bay Leaves

"Three Milk" Cake with Rompope

Green Bean, Spinach, and Beet Salad

Puebla-Style Fiesta Turkey in Mole Sauce

Red Snapper, Veracruz Style

Hand-Mashed Pinto Beans with Cheese