Tuna Tapenade
Known as Provençal caviar, tapenade is a flavorful mixture of capers, olives and anchovies, among other ingredients. Here, the addition of tuna lightens up the result. Serve this with carrot or celery sticks, sliced cucumber, crackers or Basic Crostini . It also makes a delicious filling for hard-cooked eggs.
Tzatziki
This classic Greek condiment is a great dip with warm pita, Crisp Pita Bread or crudités. It also makes a great dipping sauce for souvlakis.
Sumptuous Spinach and Artichoke Dip
Spinach and artichoke dip has become a classic. Serve with toast points, BasicCrostinitostadas or tortilla chips, or sliced baguette.Continue reading
Peaches with Raspberry Coulis and Passion Fruit Sorbet
This dessert is so good – and all you do is turn on the food processor and assemble it.
Cherry Clafouti
This is a particularly easy-to-make version of clafouti, which is basically a fruit pancake that is often served as a dessert in French bistros. Eaten warm it is comforting and delicious.
Traditional Coleslaw
There is nothing fancy about this coleslaw – it’s the kind our mothers used to make. Here we’ve added some caraway seeds to bump up the flavor and made a jalapeño pepper an option for those who like a bit of heat.
Ribs in Tabelcloth Stainer Sauce
The colorful name of this sauce, which comes from the city of Oaxaca, in Mexico, is a literal translation from the Spanish. It is distinguished by the addition of fruit, such as pineapple and bananas, and you can vary the quantity of chiles to suit your taste. Three produce a pleasantly spicy sauce. Serve this with warm tortillasto soak up the ambrosial liquid.Continue reading
Tourtiere
This meat pie is a tradition in Quebec, where it is often served on Christmas Eve. It is rich and dense. All it needs is a green salad and your favorite chutney or relish.Continue reading
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