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Scott Peterson

Cranberry Sauce with Roasted Shallots and Port

Sweet Potato Puree with Ginger and Cider

Cranberry, Tangerine, and Crystallized-Ginger Relish

Cassis-Spiked Cranberry Sauce

Sake-Steamed Halibut with Dilled Carrots

Irish Soda Bread with Raisins and Caraway

Chicken with Prosciutto, Rosemary and White Wine

Poached Pears with Marsala, Cinnamon, and Vanilla

Creamy Rice with Lemon, Herbs, and Parmesan

Flans with Marsala and Caramel Sauce

Grilled Corn on the Cob with Chipotle Butter

Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes

South-of-the-Border Coleslaw with Cilantro and Jalapeño

Hearts of Romaine with Roquefort and Toasted Pecans

Spiked Watermelon Salad

Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Grilled Cardamom-Scented Pineapple with Vanilla Ice Cream

Tandoori-Spiced Chicken with Tomato-Ginger Chutney

Sun-Dried-Tomato Burgers with Balsamic-Glazed Onions

Grilled Eggplant with Yogurt Mint Sauce