Citrus
Roasted Bell Peppers with Basil and Balsamic Vinegar
This simple starter is delicious served with crusty Italian bread.
Garlic-Lemon Potatoes
By George Magoulus
Lindy's — or Is It Reuben's? — Cheesecake
A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant.
Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia
By Joan Nathan
Croissant French Toast
Buttery croissants provide delicious new twist to this otherwise traditional recipe.
By Eleanor Moscatel
Strawberry Stacks
Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.
Pear and Granola Whole Wheat Muffins
Nourishing muffins that are nice for a snack or a quick breakfast.
Grilled Salmon Steaks with Lime Butter
By Kristin H. R. Small
Pears Poached in Red Wine, Cardamom and Orange
A cardamom- and orange-scented syrup is spooned over warm pears and scoops of vanilla ice cream in this lovely dessert. Refrigerate leftover poaching syrup to serve over ice cream later in the week.
Fresh Fruit Tart with Boysenberry Cream
Any colorful combination of seasonal fruit can be used to decorate this pretty dessert.