Keto
Schooner Salad
By Dorothy Vinson
Porcini Butter
Beurre composé, or compound butter—butter creamed with various flavorings—is a classic French accompaniment, used to top anything from broiled steak or fish to steamed vegetables. Compound butter can be frozen and a few slices cut off whenever the need arises.
Cayenne Gazpacho
By Deborah Serangeli
Chicken Flambé
By James Beard
Torquato's Tuscan Slaw
This recipe was given to Willinger by the late Torquato Innocenti, the local farmer whom Willinger considered her muse. Whenever she bought vegetables from his stand, he would give her terrific ideas for how to use them. Willinger wanted to honor his recipe-sharing tradition by passing this delicious slaw along to our readers.
Pine Nut Vinaigrette
A quick-to-make vinaigrette that's great tossed with greens and poured over steamed vegetables or orange slices. Present it in an antique glass cruet.
Mussels in Parchment
Paper clips are useful for tightly sealing these simple appetizer packages. Foil is a good substitute for the parchment. (Paper clips are not necessary with foil; just crimp the edges to seal tightly.) Be sure to discard any mussels that do not open.
Grilled Peppery Wild Mushroom Salsa
A break from the standard salsa. This versatile condiment is good on crusty bread as an appetizer, and adds zip to flank steak or skirt steak for an entrée.
Grilled Porterhouse Steaks
The colorful mixed peppercorns found in bottles in many supermarkets aren't just decorative: They add a robust flavor to steaks as well as to thick-cut chops or cuts of meat suitable for roasting.
Broiled Whole Lobster
By James Beard
Sauteed Mushrooms with Smoked Ham
Traditionally, this flavorful sauté would be composed entirely of fresh cèpes (we know them better by their Italian name, porcini) gathered from the forests around Bordeaux. In this recipe, dried porcini mushrooms are supplemented with fresh large button mushrooms.
Asian Vegetables with Tofu and Coconut Milk
This meatless dish can do double duty as a main course or a side dish.
By Kim Nguyen
Garden Chopped Salad with Ranch Dressing
Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.
Thai-Style Beef Salad
You can make the salad with roast chicken if you prefer. Offer purchased sesame noodles as an accompaniment. For dessert, serve sugared sliced plums, topped with vanilla ice cream and chopped crystallized ginger. Look for the Thai fish sauce in the Asian foods section of the supermarket.