Note: From Wonderful Parties, Wonderful Foods, Culver City 1 1/2 cups sour cream 1 egg 1 cup sugar 1/4 cup flour 2 teaspoons vanilla 1/2 teaspoon salt 3 pounds apples, peeled, cored and cut in thin wedges Cinnamon Pastry Shell Streusel Topping Combine sour cream, egg, sugar, flour, vanilla and salt in large bowl.
Note: From Citrus’ Michel Richard 12 pounds lean short ribs Salt Freshly ground black pepper 2 stalks celery, coarsely chopped 2 carrots, coarsely chopped 1 head garlic, unpeeled, cut in half crosswise 1 onion, coarsely chopped 3 tomatoes, coarsely chopped 2 bay leaves 10 sprigs thyme 2 quarts chicken stock Coarse salt Assorted steamed vegetables Herb Vinaigrette Season short ribs to taste with salt and pepper.
Note: Basically, Piemonte’s bagna cauda is a “hot bath” of olive oil, anchovies and plenty of garlic in a terra cotta pot warmed over embers (or a chafing-dish arrangement) in the center of the table.
Note: We tested this recipe from Wolfgang Puck’s restaurant, Eureka, late in the day, and although it said, “Cool before serving,” it smelled so tantalizingly delicious that none of us could wait to taste it.
Note: This recipe, from Jennifer Brennan’s book, “Curries and Bugles -- A Memoir and a Cookbook of the British Raj” (HarperCollins, $25), is as delicious as you’d expect a dish that combines butter, mangoes and whipping cream with chicken and then tops it all with fried cashews.
