Keto
Tomato, Onion and Hearts of Palm Salad
By Liza Davies
Moroccan-Spiced Game Hen
For some appropriate side dishes, dress shredded carrots with a cumin, cilantro and lemon vinaigrette, and add almonds and raisins to couscous. Top it all off with pistachio ice cream and mint tea.
Grilled Sirloin Steaks with Blue Cheese-Walnut Butter
Robust flavors of blue cheese and walnuts go a long way in this flavored butter. (Any leftover butter is good on baked potatoes, or spread it on baguette rounds.)
Torquato's Herb and Garlic Baked Tomatoes
I love many versions of baked stuffed tomatoes, but the simple recipe of Torquato Innocenti, who sells tomatoes in Florence's Piazza Santo Spirito market, is my favorite. Nothing more than garlic, basil or parsley, and "good oil" fills the tomatoes.
By Faith Willinger
Mussels with Sausage, Coconut Milk and Lime
Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.
By Stan Frankenthaler
Baked Chicken Rolls with Cheese
By Kathy Weiss
Greek Salad
By Joanie Moscoe
Peperoni Imbottiti
(BELL PEPPERS FILLED WITH CAPERS, OLIVES, ANCHOVIES, RAISINS AND PINE NUTS)
This classic starter highlights many of the distinctive flavors of southern Italian cooking. Pour a rich Taurasi-Campania's best red wine-during the meal, or if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer.
Grilled Swordfish with Rosemary-White Wine Sauce
By Lisa Hardin