Orange-and-Mustard-Basted Turkey with Apple Cider-Mustard Gravy

The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from… more »

Louisiana Deviled Crab Cakes

These crab cakes are flavored with the 'holy trinity' of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green… more »

Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Toasted Salted Pumpkin Seeds

Besides serving these crunchy pumpkin seeds in our chili and chopped salad, we love to make up a batch to keep on hand as a snack.

Grilled Asparagus

Asparagus is a star of the season, as a side dish to any main course - chicken, fish, pork, beef, or lamb - or as a salad topped with a squeeze of lemon… more »

Corn on the Cob with Cheese and Lime

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico. For our recipe we used cotija, a crumbly, pungent,… more »

Endive and Arugula Salad with Pickled Onions and Blue Cheese

It is best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the… more »

Grilled Fish with Orange - Fennel Salsa

Rockfish is used in this dish at Cashions Eat Place in Washington, D.C. If you cannot find rockfish fillets, substitute sea bass.