SOUP
CAROLE KOTKIN'S GINGER, LIME AND SQUASH SOUP WITH GINGER CREAM The soup can be made up to 2 days ahead and refrigerated. If you love the flavor of coconut, use unsweetened coconut milk in place of the half-and-half.SIDE DISH
NANCY ANCRUM'S PAN-BRAISED CARROTS WITH ORANGE AND ROSEMARY Be sure to get carrots with the tops on them, the kind Bugs Bunny eats. Specialty markets such as Epicure and Fresh Market carry them.SAUCE
BEVERLY MILLS' CRANBERRY SAUCE WITH PORT AND DRIED FIGS You may use Madeira or sherry instead of ruby port. This takes just 20 minutes to make and another 20 minutes to cool. The sauce can be made up to a week ahead and refrigerated.DESSERT
MARICEL PRESILLA'S CREAMY CHOCOLATE CHEESE FLAN WITH HIBISCUS SAUCE This spectacular flan is reminiscent of the classic cream cheese-fruit paste pairing that Latin Americans like so much. Do not use the spice marketed as ``cinnamon'' in American stores (it's really cassia). Look for soft, flaky true cinnamon from Ceylon, which has a much subtler and more delicate flavor. You can find it in Hispanic markets under the name canela. The red hibiscus sauce makes a gorgeous contrast with the dark flan.SIDE DISH
POTATO KUGEL Though it is traditional to make this with chicken fat, you can use butter or vegetable oil. 6 medium potatoes, peeledSIDE DISH
SAFFRON RICE 2 teaspoons olive oil 1/2 cup long-grain white rice 1/8 teaspoon saffron Salt and freshly ground pepperDESSERT
PUMPKIN-CRANBERRYSPICE CAKE Start to finish: 1 hour 10 minutes (20 minutes active). 1 1/4 cups all-purpose flourSIDE DISH
ROASTED BUTTERNUT SQUASH 1 (2-pound) butternut squash 1 tablespoon canola oil 1/2 teaspoon ground cuminSIDE DISH
LINDA CICERO'S VEGETARIAN APPLE-CORN BREAD STUFFING You can find rich vegetable stock in natural foods stores. If using a supermarket brand, use 3/4 cup plus an extra 3/4 cup apple juice. Add sage or thyme to taste if you wish, and a little curry powder for punch.SIDE DISH
LINDA BLADHOLM'S SPICED HONEY SWEET POTATOES Brown sugar and honey bring out the sweetness of the orange tubers, with a touch of butter and warming spices. Cardamom pods are available at Indian markets.DESSERT
LINDA GASSENHEIMER'S PUMPKIN CHIFFON PIE Since the egg white is uncooked, I use pasteurized eggs (such as Davidson's brand). The recipe can be doubled for two (8-inch) pies or one 12-inch pie, and can be made in a simple graham cracker crust.SAUCE
MARICEL PRESILLA'S HIBISCUS SAUCE (Sirope de Florde Jamaica) Look for dried hibiscus in the Latin or Caribbean section of your supermarket.COOKIES
HONEY-DIPPED GREEK COOKIES (Melamakarona) You may add 1/2 teaspoon grated orange zest and/or ground cloves with the cinnamon.DOUGHMAIN DISH
BACON-WRAPPED CORNISH HENS WITH CORN COUSCOUS Use equal parts of dried rosemary, marjoram, thyme and sage if you can't find the Herbes de Provence.MAIN DISH
SEAFOOD FRIED IN CORNMEAL Serve hot with cocktail or tartar sauce. The key here is frying at 375 degrees. That way the seafood is cooked before the batter gets too brown (use a deep-fry thermometer).MAIN DISH
PASTA WITH ONION, GREENS AND BUTTERNUT SQUASH 1 (1 3/4-pound) butternut squash, peeled and cut into 1-inch dice (4 cups cubed)SIDE DISH
GREEN BEANS WITH HAZELNUTS AND GORGONZOLA Any blue cheese is fine. Walnuts would be good here, too. 2 pounds green beans, trimmedSIDE DISH
COOK'S CORNER'S MASHED POTATO AND BACON STUFFING 1 (1-pound) loaf sliced challah or high-quality white bread 1 cup milk plus more as neededSIDE DISH
ELLEN KANNER'S KALE WITH FENNEL, CRANBERRIES AND WALNUTS 1/3 cup walnuts 1 fennel bulb 2 tablespoons olive oilPASTRY
LINDA GASSENHEIMER'S SWEET PASTRY CRUST This cookie-style pastry is easier to handle than regular pie dough. It can be rerolled without spoiling the quality and can be frozen raw or after it has been baked.BREAKFAST
MAKE-AHEAD CRANBERRY PUMPKIN FRENCH TOAST 12 to 15 slices sourdough bread, cut into 1-inch cubes 8 ounces cream cheeseMAIN DISH
HALIBUT IN CIDER 1/4 cup flour Salt and freshly ground pepper 3/4 pound halibut 2 teaspoons olive oilMAIN DISH
CHICKEN PAD THAI The sauce makes more than you use in the recipe but it keeps refrigerated for several days or can be frozen. Look for tamarind juice at ethnic specialty stores or in the ethnic aisle of grocery stores.SOUP
BUTTERNUT SQUASH SOUP 1 tablespoon olive oil 1 cup chopped onion 1 (1 3/4-pound) butternut squash, peeled and cut into 1-inch pieces (about 4 cups)BREAKFAST
COMPANY FRENCH TOAST 1/2 cup (1 stick) butter or margarine 1 cup brown sugar 1 teaspoon cinnamonBREAKFAST
ORT CHEESE SOUFFLE 12 slices white bread, crusts trimmed 9 eggs, well beaten 3 cups milk 1 1/2 tablespoons oilSALAD
HAM, CELERYAND CHEDDAR SALAD Serve this salad slightly chilled or at room temperature in a bowl lined with lettuce. 1/4 cup mayonnaiseBREAKFAST
BREAKFAST EGG CASSEROLE 1 pound bulk sausage or diced ham 6 slices buttered white bread 1 1/2 cups shredded cheeseSOUP
EDAMAME SOUP Start to finish: 25 minutes. 6 cups reduced-sodium, fat-free chicken or vegetable broth 2 cups (about 10 ounces) frozen shelled edamameBREAKFAST
CYNTHIA'S BREAKFAST CASSEROLE 1 (1-pound) roll bulk sausage 1 cup shredded Cheddar cheese 1 (16-ounce) bag of egg noodlesMAIN DISH CAPRI LEMON PASTA WITH PEAS, FAVA BEANS AND ASPARAGUS This lemony pasta with peas, fava beans and asparagus from Maria Elia's The Modern Vegetarian remains brightly flavored and beautiful to look at even when edamame are substituted for the fava beans. Start to finish: 20 minutes.
MAIN DISH
RUTH REICHL'S ROAST PUMPKIN WITH CHEESE FONDUE 1 (15-inch) baguette 2 1/2 cups grated Gruyere cheeseMAIN 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.SIDE 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
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.
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 tortillasSALAD
HAWAIIAN JACKFRUIT SALAD 6 cups fresh jackfruit Juice of one lime 1 cup sweetened shredded coconutMAIN DISH
JACKFRUIT CASSEROLE 2 eggs 1 cup mayonnaise 1 can cream of mushroom soup 1 cup grated Cheddar cheeseSIDE 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 drizzling
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