January 2006 Table of Contents

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RECIPES
cover recipe

Caramelized Apple Tart 28

appetizers

American Caviar with Crispy Yukon Gold Potato Pancakes 84

Bhel Puri Timbale with Tomatoes and Onion 92

Fallen Grits Soufflés with Tomatoes and Goat Cheese 84

Ginger-Garlic Hummus 56

Pan-Seared Scallops with Roasted Beets and Orange-Dill Butter Sauce 31

Sea Salt-Roasted Pecans 102

Spicy Lime and Herbed Tofu in Lettuce Cups 84

beverages

Hot Orange Mocha with Grand Marnier Whipped Cream 118

White Lady 53

soups, breads

Creamy Bean Soup with Fresh Herbs and Spinach 122

Harvest Bread 30

Hue Beef Noodle Soup 114

Mini Star-Anise Scones 56

Miso-Ginger Consommé 49

Three-Cheese Garlic Bread 118

salads, salad dressings

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing 94

Mixed Greens with Pine Nuts and Parmesan 122

Radicchio and Haricot Vert Salad with Candied Walnuts 117

Winter Salad with Hoisin Vinaigrette 49

breakfast dishes

Fallen Grits Soufflés with Tomatoes and Goat Cheese 84

Harvest Bread 30

Mini Star-Anise Scones 56

### main courses

fish, seafood

Classic Lobster Rolls 77

Crispy Skate with Cauliflower, Bacon, Capers, and Croutons 97

Fish Taco Platter 82

Spicy Salmon with Tomatoes and Star Anise 56

Whole Branzino Roasted in Salt 87

meats

Braised Short Ribs with Chocolate and Rosemary 81

Farfalle with Sausage, Tomatoes, and Cream 120

Hue Beef Noodle Soup 114

Pepper-Crusted Beef, Bacon, and Arugula Sandwiches with Spicy Mustard 96

Pork and Sausage Cassoulet with Winter Tomato Sauce 85

Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears 88

Roast Beef Tenderloin with Wasabi-Garlic Cream 49

Roast Rack of Lamb with Hoisin-Orange Glaze and Red Onions 117

poultry

Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf 95