This recipe, from the Canal House restaurant in New York City's Soho Grand Hotel, has been lifted from my last cookbook, The New Elegant but Easy Cookbook. Some things are worth repeating. I have never met anyone who ate just one serving.
Little thin potato pancakes are done on a flat griddle and served with butter, sugar and cinnamon. You roll them up like a cigar and eat them warm.
Ingredients
When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby.
Imagine dark, outrageously rich chocolate mousse crossed with your favorite chocolate fudge and you'll know what makes this easy-to-do cake so enticing. Dolloped with whipped cream, it is a fine Mother's Day dessert.
From Three Guys from Miami Cook Cuban: 100 Great Cuban Recipes with a Touch of Miami Spice by Glenn Lindgren, Raul Musibay and Jorge Castillo (Gibbs Smith Publishers, 2004). © 2004 by Glenn Lindgren, Raul, Musibay and Jorge Castillo. All rights reserved.
I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.)
Adapted from The Barefoot Contessa Cookbook by Ina Garten