Blender
Sweet Potato Pie with Brown Sugar and Nutmeg
Pies are probably the most popular dessert in Lancaster. Brown sugar and sweet potato are among the many ingredients used in fillings.
Grilled Swordfish with Pineapple Plantain Chutney
At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version.
Scallops and Cauliflower with Caper-Raisin Sauce
This unique combination of flavors has been on the menu at Restaurant Jean Georges since its opening, and it continues to draw raves. The form of the layered scallops and cauliflower is basic but lovely, and the dark green sauce has a mysterious, mustardy flavor; few people could guess what is in it, and almost no one could imagine how simple it is.
By Jean Georges Vongerichten and Mark Bittman
Roasted Eggplant Soup
The recipe calls for one cup of cream, but the soup tastes equally delicious without it.
Avocado "Pesto"
An easy-to-make sauce to accompany grilled chicken or to toss with pasta. Sprinkle the pasta with some crumbled feta cheese before serving, if desired.
Can be prepared in 45 minutes or less.
Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette
In the West Indies, salads are rarely leafy; rather they are often based on avocado and onion. We added hearts of palm for an additional tropical touch.
Can be prepared in less that 45 minutes.
Veal with Leek and Roquefort Sauce
In this elegant entrée, the leeks mellow to lend a bit of sweetness to the sauce.
Pasta and Garbanzo Bean Soup
Orzo--the small rice-shaped pasta used here--is available at Italian markets and most supermarkets.
By Dede Spaith