Recipe: Goat Cheese and Basil Mousse

Goat Cheese and Basil MousseServes 4The mousse can be made ahead, but make the sauce just before serving for the freshest basil flavor.

Recipe: Pineapple and Kiwi with Basil Syrup

Pineapple and Kiwi with Basil SyrupServes 6¾ cup water 3 to 4 tablespoons sugar Grated zest and juice of 2 limes 1 pineapple, about 3 pounds 3 kiwi fruit, yellow, green or both 2 tablespoons kirsch or rum, optional 2 tablespoons slivered basil leaves, plus basil leaves and flowers for garnish

Dessert Recipe: Plum Crostata

Plum CrostataServes 8This is sublime with a scoop of dulce de leche ice cream. Pastry:1 cup all-purpose flour 2 tablespoons sugar ¼ teaspoon salt ¼ pound unsalted butter, diced and chilled 3 tablespoons ice water Filling:1½ pounds firm, ripe, black plums, pitted 1 pint blueberries 1

Side Dish Recipe: Persian Pilaf

Persian Pilaf Serves 6-81½ cups or quinoa or basmati rice 2 carrots, peeled and cut into chunks 3 cups stock or water 3 to 4 tablespoons extra-virgin olive oil 1 large onion, chopped ½ teaspoon each ground cinnamon, coriander, nutmeg 1 teaspoon ground cumin ½ teaspoon cayenne 1 or 2

Side Dish Recipe: Roasted Cauliflower with Golden Raisins and Pine Nuts

Roasted Cauliflower with Golden Raisins and Pine Nuts Serves 61 head cauliflower, cored and cut into small florets Olive or vegetable oil spray 4 tablespoons extra-virgin olive oil, divided¼ cup pine nuts 1½ teaspoons salt, divided1 medium onion, chopped 2 leeks, thinly sliced Pepper,

Entree Recipe: Chicken Breasts with Pomegranate Molasses

Chicken with Pomegranate MolassesServes 6¼ cup kosher salt 6 chicken breast halves, about ¾-inch thick 1½ tablespoons cornstarch 1 egg white 2 tablespoons extra-virgin olive oil, divided1 large onion, sliced 2 garlic cloves, minced 2 tablespoons pomegranate molasses Pomegranate seeds

Recipe: Ripieni all'Antica or Stuffed Vegetables

Ripieni all'Antica (Stuffed Vegetables) Makes about 3 dozen morselsStuffing:4 cups 1-inch cubes of day-old country bread, crusts removed1 cup milk¼ ounce dried porcini soaked in 2 cups warm water1 cup minced scallions10 large fresh basil leaves, finely chopped½ cup freshly grated

Entree Recipe: Pan Bagnat

Pan BagnatServes 44 round rolls or a baguette cut into 6-inch pieces6 tablespoons medium or robust extra virgin olive oil3 ounces tuna8 anchovy fillets, rinsed and patted dry1 small onion, peeled and thinly sliced2 red bell peppers, charred with skin, ribs and seeds removed½ cup pitted

Entree Recipe: Linguine Serrano with Tequila, Peppers and Shrimp

Linguine Serrano with Tequila, Peppers and ShrimpServes 6-82 pounds linguine2 pounds medium shrimp, deveined1 tablespoon grapeseed oil1 cup seafood stock1 shallot, minced1 serrano pepper, seeded and thinly sliced1 each red, yellow and green bell pepper, seeded and cut brunoise2 tablespoons fresh

Side Dish Recipe: Roasted Pepper, Goat Cheese and Pesto Gratin

Roasted Pepper, Goat Cheese and Pesto GratinServes 4-68 red peppers4 tomatoes3 tablespoons olive oilSea salt, black pepper7 ounces goat cheese, rind removed, thinly sliced4 tablespoons pesto1.

Side Dish Recipe: Fried Green Tomatoes II

Fried Green Tomatoes IIServes 1-22 large green tomatoes1 large egg¼ cup milk½ cup flour½ cup cornmealSalt, pepper to tasteVegetable oilFresh Parmesan, optional1.

Side Dish Recipe: Fried Green Tomatoes

Fried Green Tomatoes1 medium green tomato per personSalt, pepperWhite cornmealBacon drippings1. Slice tomatoes about ¼-inch thick.

Dessert Recipe: Sholeh Zard

Sholeh ZardServes 82 cups basmati rice, uncooked12 cups water2 cups sugar4 tablespoons cooking oil or melted butter½ teaspoon saffron threads½ cup rosewater1/3 cup crushed almonds¼ cup crushed pistachios1 teaspoon cinnamon1.

Dessert Recipe: Halwa

HalwaServes 6-8½ cup unsalted butter5-6 cardamom pods 1 cup semolina (Sooji)2 cups water 1 cup sugar Salt, to taste1/3 cup mixed dried fruits, such as dried coconut, dates, and raisins¼ cup slivered almonds, optional1.

Recipe: Fruit Chaat

Fruit ChaatFind chaat masala in the spice or ethnic food sections at the grocery store.Juice of 2 lemons and 2 oranges ½ teaspoon salt3 tablespoons sugar or 1 tablespoon strawberry jam2 teaspoons chaat masala, or to taste1 apple, cut into ½-inch cubes1 pear, cut into ½ inch cubes 1

Entree Recipe: Aash-e Reshteh

Aash-e Reshteh Serves 4This hearty, nourishing stew is a staple at Ramadan and Eid al-Fitr meals. Find kashk and reshteh (or Iranian noodles) at Iranian markets, or substitute thick, plain yogurt or sour cream, and linguine.

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