Smoked Turkey and Cheese Spread
Delicious on crackers or as a filling for small tea sandwiches.yield: Makes about 2 1/4 cups1 8-ounce package cream cheese, room temperature 3 tablespoons mayonnaise
Cajun Seafood Pasta
yield: Serves 6 to 820 large garlic cloves, unpeeled 2 tablespoons olive oil
Basque Mushroom Toasts
yield: Serves 23 tablespoons olive oil 1/2 pound mushrooms, thinly sliced
Peppercorn-Crusted Muscovy Duck with Blueberries
A real special-occasion entrée. Rich Muscovy duck breasts, sold at specialty foods stores, are larger and meatier than others.yield: Serves 41/4 cup sugar 2 tablespoons water 2 1/2 ta
Pear and Caramel Trifles
Seasonal pears are poached and then layered with a caramel whipped cream and pound cake to turn England's comforting trifle into a lovely fall dessert.yield: Makes 61 vanilla bean, split lengthwise 6 cups water
Crab Cakes with Basil Aïoli
From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad.yield: Makes 4 servings12 ounces crabmeat 1/4 cup minced roasted red peppers from jar
Linguine alla Carbonara
Perfect before grilled fish or roast chicken.yield: 6 to 8 first-course servings1 1/4 cups grated Parmesan cheese 3 large eggs
Herb-Grilled Chicken Breasts, Thai Style
These powerfully seasoned chicken breasts grill up smoky and moist. Serve with minted iced tea and Asian beers. For dessert, offer mango sorbet with pineapple.yield: Serves 61/3 cup finely chopped fresh basil 1/3 cup finely chopped fresh mint
Granita of Pinot Noir with Berries
Softer than most, this version of the flavored dessert ice is spooned rather than scraped into dishes; they should be well chilled.yield: Serves 4 to 61 orange 1 lemon
Fish Fajitas
yield: Serves 412 ounces red snapper fillets, all bones removed, cut crosswise into 1/3-inch-think strips 3/4 cup diced fresh pineapple