No-Cook
Tricolor Vegetable Pâté
By Roxanne E. Chan
Frozen Butter Pastry Dough
This recipe is used to prepare Quince, Apple, and Almond Jalousie.
The trick to a successful dough is to handle it as little as possible and to keep it cool.
Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing
The Dijon mustard in the dressing gives this easy salad extra kick
Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepper
Can be prepared in 45 minutes or less but requires additional unattended time.
Grissini with Prosciutto
Grissini, long, thin breadsticks, are found at Italian markets and some supermarkets.
Smoked Salmon Tartare with Ginger and Sesame
In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.