Gluten Free

These flavor-infused pecans somehow manage to be crunchy, sweet, savory, and spicy—all at the same time. It’s a dangerously addictive combination that also happens to play well with just about every cocktail it meets. For pretty party favors or stocking stuffers, package these fragrant nibbles in sheer organza or cellophane bags tied with colored ribbons. Shake it up with a MINT JULEP (see page 27)

My initial exposure to French cuisine was during my first trip to Europe. It was long before I would eat in any three-star restaurants, and that exposure—the best I could have asked for—came from sitting in cafés. I was a wide-eyed twenty-three-year-old (and I was told by a waiter not to practice my high school French on him). I remember beautiful, colorful plates of vegetables going past me. I soon learned it was the classic French presentation of crudités, an assortment of three or four salads served together. It was fresh, affordable, and very appetizing, and it was served all over the city. Once in a while I’ll run this as a special in my restaurant; then I’ll forget about it until I crave it again. Any one of these salads can stand on its own, but if you put them all together they make for an extraordinary meal. Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes (p. 113) would be a welcome addition to the mix.

This is a fluffy eggless rice pudding scented with sherry and almonds. My mom usually serves it with fresh raspberries, which is the perfect choice when they’re in season. But I like it all year round, so I like to make a sauce with dried cherries, which have a similar sweet-tart quality. It is lovely served in elegant stemmed glasses with the sauce spooned over the top. My mom still makes this pudding every year for my birthday. Thanks, Mom!

We do love our coffee in New Orleans, and we love it strong! Coffee ice cream may be my very favorite dessert, but this runs a close second. It is rich and not too sweet, easy to make, and, because the pôts de crème cook at such a low heat in a water bath, you can make them in pretty, decorative coffee cups and serve them on a saucer.

This is the classic almond macaroon. Bet you can’t eat just one!

Plain ole dirty rice is a good thing. Add the earthy, nutty taste and toothsome texture of wild rice, and you have something even better.

Can you tell I love rice? I can’t say which one of these recipes I prefer—the spicy, tomatoey red rice or the poblano and herb flavors in the green rice variation. They are both full of flavor and complement countless dishes. Serve either one with Jalapeño-roast Pork (p. 269), and your favorite spicy black beans or grilled fish, chicken, or shrimp.

This is a fantastic dish that I came across when I was researching Caribbean food on the Internet. The recipe was cryptic—just a list of ingredients with no measurements or instructions. But I was so intrigued by the use of curry, black pepper, and Angostura bitters that I developed my own method (and added fresh herbs). This pilaf is substantial enough to eat on its own, but heavenly when served alongside grilled fish or shrimp.

Basmati wins my vote for the best all-around rice because it is easy to cook, incredibly fragrant, and complements so many different dishes. Best of all, it’s so rich in flavor that it needs little enhancement. Before I discovered basmati I used to love to eat butter with my rice. This pilaf is definitely delicious enough to eat on its own, but I especially like it with a sprinkling of chopped scallions. (What can I say—I’m a Crescent City girl.)

This is one of my favorite dishes for entertaining. The tender roasted eggplant sheets are used like cannelloni pasta and rolled around the savory cheese filling. The sweet roasted tomatoes add just enough acidity. If you are short on time, fresh tomatoes marinated in oil and vinegar are a great alternative. If you want to get fancy, secure each bundle with a blanched chive for a beautiful presentation.