March 2004 Table of Contents

Cover Recipe

Smoked Cheese and Sausage Lasagna 106

Appetizers

Crispy Noodle Cake with Barbecued Pork 102

Dilled Gravlax with Mustard Sauce 110

Foie Gras and Cream Eggs 110

Seared Scallops with Braised Fennel and Fennel-Apple Salad 131

Skewered Rosemary Shrimp with Mint Pesto 94

White Bean Purée with Sun-Dried Tomatoes 94

Beverages

Red Delicious Martini 30

Spiced Hot Chocolate 122

Soups

Black Bean Soup with Chipotle Chiles 148

Cannellini and Kale Ragout 134

Chili with Sausage and Jalepeño 34

Shiitake, Beef, and Barley Soup 149

Veal Stew with Green Olives and Potatoes 149

Yucantán-Style Chicken, Lime, and Orzo Soup 106

Salads, salad dressings

Mesclun Salad with Oven-Roasted Peppers and Feta Dressing 42

Seared Scallops with Braised Fennel and Fennel-Apple Salad 131

Spinach Salad with Blue cheese, Spiced Walnuts, Pears, and Port Vinaigrette 32

Main courses

Fish, seafood

Mustard-Roasted Salmon with Ligonberry Sauce 133

Spanish Noodle Paella 106

Meatless

Black Bean Soup with Chipotle Chiles 148

Cannellini and Kale Ragout 134

Pappardelle with Bean Bolognese Sauce 102

Meats

Crispy Noodle Cake with Barbecued Pork 102
Chili with Sausage and Jalepeño 34

Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise 136

Hot Picadillo Sandwiches 133

Sesame-Ginger Beef and Asparagus Stir-Fry 134

Shiitake, Beef, and Barley Soup 149

Smoked Cheese and Sausage Lasagna 106

Spice-Crusted Beef Tenderloin with Mushroom Sauce 32

Stir-Fried Noodles with Singapore Lamb Curry 107

Veal Chops with Rosemary Butter 110

Veal Stew with Green Olives and Potatoes 149