MAIN DISH
RUTH REICHL'S ROAST PUMPKIN WITH CHEESE FONDUE 1 (15-inch) baguette 2 1/2 cups grated Gruyere cheeseSIDE DISH
BASMATI RICE PILAF WITH APPLES, SQUASH AND CRANBERRIES 1 tablespoon olive oil 1 small onion, preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice ( 1/2 cup)MAIN DISH
PASTA WITH BOLOGNESE SAUCE The new cookbook Gourmet Today uses this sauce with lasagna, but it's great with rigatoni, too. The richness of the meat pairs well with the fruit and spice of Feudo Principi di Butera Nero d'Avola from Sicily ($16.99). Salad completes the meal.DRESSING
TANGY TOMATO SALAD DRESSING 1 (14.5-ounce) can diced tomatoes with roasted garlic and onion 1/4 cup sugar, or to tasteMAIN DISH
STEAMED EGG(S) NESTLED IN A BED OF GREENS 2 handfuls of tender greens (spinach, beet greens, Swiss chard, turnip greens, cress, or a combination)SOUP
SQUASH SOUP, SWEET OR SPICY You can bring down the calorie count by using light coconut milk. 1 large acorn squash, or two small ones (2 to 3 pounds)SWEET ROLL
CRESCENT CARAMEL SWIRL 1/2 cup (1 stick) butter 1/2 cup chopped nuts 3/4 cup firmly packed brown sugarMAIN DISH
PORK WITH CHILE,THAI SWEET BASILAND TOASTED COCONUT 1 pound 4 ounces pork tenderloin, trimmed of excess fat and silver skinMAIN DISH
PULLED PORK ON SOFT POLENTA Start to finish: 45 minutes (20 minutes active). 1-pound pork loin, cut into 3- to 4-inch sectionsAPPETIZER
YOGURT AND SPINACH APPETIZER Scoop up with paper-thin lavash bread, sold at Middle Eastern markets, or triangles of pita bread.DESSERT
PAKISTANI CARROT PUDDING (Gajraila) 1 (4 cups) quart milk 1/4 cup basmati or Carolina long-grain rice 1 pound carrots, scrubbed and gratedSIDE DISH
FAUX MAQUE CHOUX (Cajun Corn and Tomato Stew) For an even spicier dish, add Tabasco sauce to taste. Leftovers are delicious and can be refrigerated for up to five days. Start to finish: 25 minutes.DESSERT
PECAN PIE SURPRISE BARS 1 box yellow or butter-flavor cake mix 1/3 cup margarine or butter, softenedMAIN DISH
MEXICAN SOPES (Layered Open Tortilla Sandwiches) 2 teaspoon canola oil 1/2 cup diced red onion 4 (6-inch) corn tortillasMAIN DISH
EASY LASAGNA 1/2 pound lean ground beef or sausage, casing removed 1 large onion, diced 2 garlic cloves, mincedMAIN DISH
SHRIMP AND ASPARAGUS STIR-FRY 3-inch piece ginger 1 cup uncooked jasmine or basmati rice 12 ounces U-15 (jumbo) raw shrimpBEVERAGE
TAMARIND NECTAR This tart-sweet drink, a favorite in Central and South America, is a cinch to make with the slabs of frozen tamarind pulp sold at South Florida supermarkets.SIDE DISH
OLD MIAMI BEACH DELI-STYLE COLESLAW 1 medium cabbage (about 1 pound) 1 green bell pepper 1 medium onion
You'll want to put out knives for serving to avoid double dipping, but this adorable Cheesenstein spread, from Taste of Home magazine, is sure to scare up compliments at your Halloween party. Beat 2 (8-ounce) packages cream cheese, 1/4 cup mayonnaise, 1 tablespoon Worcestershire sauce and 1 teaspoon hot pepper sauce until smooth.
MAIN DISH
JACKFRUIT CASSEROLE 2 eggs 1 cup mayonnaise 1 can cream of mushroom soup 1 cup grated Cheddar cheeseSALAD
HAWAIIAN JACKFRUIT SALAD 6 cups fresh jackfruit Juice of one lime 1 cup sweetened shredded coconutBREAKFAST
FLIP-OVER APPLE CAKE 1/2 cup (1 stick) unsalted butter, plus more for the pan 4 medium apples 1 tablespoon ground cinnamonDESSERT
STARLIGHT DOUBLE DELIGHT CAKEFROSTING 2 (3-ounce) packages cream cheese, softened 1/2 cup (1 stick) margarine or butter, softenedMAIN DISH
PAN-SEARED SEA SCALLOPS WITH PEAR-INFUSED BALSAMIC REDUCTIONStart to finish: under 25 minutes. 8 sea scallops (about 1 1/3 pounds total), defrosted if frozenSIDE DISH
EGGPLANT SAMBAL This thick sambal (sauce) is served with fish, chicken, or meat with rice. Use long, thin eggplants for best results (available at Asian and Indian markets).MAIN DISH
CORN TORTILLA AND MIXED BEAN LASAGNA Start to finish: 1 hour 5 minutes (30 minutes active). 1 teaspoon extra-virgin olive oilMARINADE
VERMOUTH MOLASSES MARINADE 1/2 cup dry vermouth 1/2 cup dark molasses 1/2 cup soy sauce 1 tablespoon lime or lemon juiceSNACK
PEANUT BUTTER AND JELLY TRUFFLES Start to finish: 15 minutes. 6 slices whole-wheat bread 1 1/2 cups peanut butterSALAD
IN THE PINK GRAPEFRUIT AND FENNEL SALAD Both grapefruit and fennel are loaded with vitamin C, antioxidants, potassium and fiber. Walnuts are crazy with omega-3s. Toss together with a lightly sweet vinaigrette and you've got a palate-dazzling salad brimming with health.DESSERT
MARICEL PRESILLA'S MILK CHOCOLATE-COFFEE 'CORTADITO' BRULEES (Cortaditos de Chocolate) My take on créme brlée combines a strong, not-too-sweet milk chocolate, the Cuban-style espresso-milk combination called cortadito and, for a crust with deeper flavor than the usual kind, unrefined, brown Latin American loaf sugar. The perfect garnish is a single caramelized cacao bean.MAIN DISH
BREAKFAST GRITS AND SAUSAGE CASSEROLE 1/2 pound hot ground pork sausage 1 (8-ounce) package sliced fresh mushroomsMAIN DISH
SHRIMP WITH GAZPACHO VINAIGRETTEFOR THE SHRIMP 1 pound (U-15) raw, shell-on jumbo shrimp Olive oil, for drizzlingDESSERT
BANANA CAKE WITH CREAMY BANANA FROSTING 1 standard-size box yellow cake mix 1/3 cup dark brown sugar 1 teaspoon cinnamonAPPETIZER
PICKLED CONCH This recipe can also be made with shrimp. If using conch, see if your fish seller will tenderize it for you. Serve with drinks and crackers.MAIN DISH
CHICKEN TAGINE WITH APRICOTS AND ALMONDS A green salad and a loaf of good bread are all you need to complete this meal. The seasoning is well-balanced by the citrus acidity, fresh melon and flinty mineral notes of DeLoach Sauvignon Blanc Ritchie Vineyard 2007 ($30).DESSERT
LEMON BUTTERMILK SHERBET 4 cups buttermilk 1 1/2 cups white corn syrup 1/2 cup lemon juice Finely grated zest of 4 lemons (about 1/2 cup)MAIN DISH
SIRLOIN AND BLACK BEAN CHILI 1 1/2 pounds sirloin steak (can be in 2 or 3 pieces) 4 to 6 teaspoons chili powderDESSERT
BANANA BREAD PUDDING Whole or 2 percent milk should be used. Refrigerate the leftover egg whites in an airtight container for up to four days and use to make whites-only omelets.SIDE DISH
DAIKON SLAW 3 1/2 pounds daikon radish, about 1 large 1 red onion, sliced lengthwise into 1/8-inch stripsCOOKIES
SOFT RAISIN COOKIES 2 cups raisins 1 cup shortening or butter 1 3/4 cups sugar 2 large eggs, lightly beatenMAIN DISH
DESPERATE DIANE Fat-free egg noodles are sometimes called yolk-free or no-yolk noodles. If you can't find steak cut for stir-fry at your store, choose a lean, tender steak, about 1-inch thick, and slice it into strips. Cut any strips longer than 3 inches in half. This recipe doubles easily; just be sure to cook the beef separately from the mushrooms or it will not brown sufficiently. Start to finish: 15 minutes.SIDE DISH
BELL PEPPER AND CORN SLAW 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to tasteMAIN DISH
CHICKEN RED CURRY You can substitute beef, pork, shrimp or tofu in this easy curry. (Add shrimp or tofu to the sauce near the end of cooking.) Serve with rice and a crisp cucumber salad. Most supermarkets have curry paste and fish sauce in the ethnic aisle.MAIN DISH
MACARONI AND CHEESE TUNA CASSEROLE 1 (7 1/2-ounce) box macaroni and cheese 1 cup sour cream 1 (6-ounce) can tuna, drained and flakedMAIN DISH
KEY WEST SHRIMP 3 tablespoons reduced-fat mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Key lime juiceSIDE DISH
CURRIED CANTALOUPE SLAW Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving.MAIN DISH
CHICKPEAS IN COCONUT SAUCE Start to finish: 25 minutes. 5 teaspoons sesame oil or canola oil 2 tablespoons yellow split peas, picked over for stonesBREAD
COTTAGE CHEESE BREAD 1 envelope dry yeast 1 tablespoon butter or margarine 1 cup cottage cheese 1/4 cup sugarSIDE DISH
ZUCCHINI SLAW 2 pounds zucchini (6 small or 3 to 4 medium) 4 plum tomatoes, seeded and diced into 1/4-inch piecesMAIN DISH
BROKEN FLORENTINE LASAGNA BAKE Rachael Ray described this as ``a dream, rich, simple and delish.'' It's also easy to make and loaded with spinach and chard. Our 5-year-old agreed it was good. Except for the 3 pounds of greens.Melissa d'Arabian, host of Food Network's Ten Dollar Dinners, bravely tried to tempt a picky 5-year-old with a cheesy wilted spinach dish. He refused to eat anything but the sauce, and then only the tiniest lick off his fork.
MAIN DISH
PAPPA AL POMODORO Holly Smith, a contestant on Food Network's The Next Iron Chef, considers this vinegary tomato and bread soup the perfect kid food -- they can get their hands messy while mashing the bread into the tomatoes. That may be the case, but our 5-year-old wouldn't touch it. His loss. It was delicious.MAIN DISH
CHILEAN FISH SOUP In Chile this soup is made with eel-like congrio, but sea bass, snapper, halibut or cod work fine. Serve with hot sauce and hearty bread.DESSERT
TENNESSEE CANASTA CAKECREAM FILLING 2 1/2 tablespoons flour 1/2 cup milk 1/2 cup shorteningMUFFINS
PARSNIP MUFFINS These muffins from Alton Brown were the easy winner of our taste test. They could be made healthier by substituting white whole-wheat flour for the all-purpose and cutting back the sugar a bit.MAIN DISH
TUNA & CORN STUFFED MANICOTTI This is a modern take on the old standby can be prepared, up until baking, up to 2 days in advance.MUFFINS
BEVERLY HILLS CAFE'S ZUCCHINI MUFFINS 4 eggs 3 cups sugar 1 cup vegetable oil 1/2 teaspoon vanillaSNACK
GARLIC-PARMESAN PITA CHIPSStart to finish: under 15 minutes. Cooking oil spray 2 (7- to 8-inch) whole-wheat or white pita-bread roundsSOUP
LENTIL SOUP WITH LEMON ZEST Start to finish: 30 minutes 2 tablespoons extra-virgin olive oil, plus more for drizzlingMAIN DISH
MARIA SINSKEY'S HERB-ROASTED CHICKEN DINNER Maria Helm Sinskey's delicious roast chicken boasts moist meat, crispy golden skin and an infusion of herbal flavor. Sinskey's secrets are to use a high-quality chicken, season it well, cook it at high temperature, and allow it to rest before carving. The herb stuffing can be prepared and stuffed under the skin a day ahead. Consider roasting two chickens at once so you have plenty of leftovers for the week.
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