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
Ingredients
A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.
Rich and mellow with a backdrop of fresh lemon, this turkey owes its success to the Moroccan seasoning-cum-sauce called charmoula. You could make it ahead and freeze. Think about using Charmoula with seafood, any poultry, and with lamb.
From A New Way to Cook by Sally Schneider (Artisan, 2001). © 2001 by Sally Schneider.
Excerpted from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (Gotham Books, 2006). Copyright 2006 by Nigel Slater.