Make Ahead
Thyme Pesto
Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.
By Lana Sills
Hazelnut Meringue Kisses
As these little chocolate-dipped cookies bake, they fall and spread somewhat, so they won't be as tall as when first piped onto the baking sheets.
Chocolate-Frangelico Crème Anglaise Coupes with Fresh Raspberries
Rich, refreshing and easy — the perfect finale to an elegant summer dinner.
Raspberry-Apricot Shortcakes
A delightful new take on shortcakes. Adding a bit of gelatin to the cream helps maintain its volume when whipped.
Brandysnaps with Lemon Curd Ice Cream and Blackberries
Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.
Marinated Vegetable Salad
Can be prepared in 45 minutes or less but requires additional unattended time.
Hot Chutney
This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.
Fennel-Saffron Compote
This recipe was created to accompany Roasted Monkfish with Fennel-Saffron Compote
French-American Potato Salad
By Susan Herrmann Loomis
Potatoes with Vinegar and Sea Salt
We liked fleur de sel or Malden flaked sea salt best in this recipe, though other types work fine. If using coarse sea salt instead of flaked or fine, crush it lightly.
Walnut-Raisin Cookies
(NOCELLI)
Walnuts star in several important specialties of the region of Liguria, including these easy-to-make cookies named after the Italian word for walnut, noce.