5 Ingredients or Fewer
Blue Martini Ice Pops
Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe.
Active time: 25 minutes Start to finish: 1 day
Crown Roast of Lamb
This is a very attractive roast when properly trimmed and tied. You may have a smallish crown roast or one made with a double rack. Allow about 2 chops per person.
By James Beard
Yams with Spiced Sorghum Butter
If you can't find sorghum syrup, a combination of honey and molasses works nicely.
Sauteed Cherries
By Susan Herrmann Loomis
Marinated Green Olives with Oregano
The sweetness of the pomegranate molasses is great with the salty olives. (If you can't find the molasses, the olives are also good without it.) Dip warm pita wedges into the sauce.
Sauteed Red Snapper Fillets with Fennel and Orange
The fresh flavors of fennel and orange make this simple fish dish shine. You can serve it alone or with a helping of rice.
Soy-Lemon Chicken
By Kate Zentall
Jalapeño Lime Vinaigrette
At the restaurant this versatile vinaigrette spices up specials such as grilled swordfish with corn salsa. We loved it on a jícama and carrot salad.
This recipe can be prepared in 45 minutes or less.
Creamy Broccoli and Carrot Slaw
To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage.
Kir Royale Sorbet
Kir royale, the French aperitif of Champagne with a splash of cassis, becomes a sophisticated sorbet or granita. If you have them, Champagne coupes or martini glasses make elegant servers.
Tarragon Scallop Gratins
Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.