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Lobster Bisque

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Lobster and Stone Crab Enchilado

Author: Beatriz Llamas

Pasta with Shrimp and Artichokes

Author: Paula M. Zwolak

Deep Fried Turkey with Herbs

Author: Lauren Salkeld

Chilled Watermelon Soup

Author: Joe Bonaparte

Herbed Balsamic Chicken with Blue Cheese

This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.

Author: Jill Silverman Hough

Spicy Pasta, Bean, and Sausage Soup

Author: Marie Devito Crowley

Penne with Spinach, Shrimp, Tomatoes and Basil

This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.

Brazilian Fish Stew (Moqueca Capixaba)

We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...

White Asparagus and Morel Sauté

Author: Suzanne Goin

Dad's Curried Chicken

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.

Author: Ramin Ganeshram

Creamy Vinaigrette for Salads

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.

Author: James Peterson

Niter Kibbeh

A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.

Author: Cheryl Slocum

Herb Roasted Turkey

Author: Bobby Flay

All Star Herb Salad

Author: Patricia Wells

Thyme Roasted Sweet Potatoes

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...

Author: Kathryn Matthews

Couscous with Pine Nuts and Currants

Author: Amaryll Schwertner