Dill and Beet-Cured Salmon with Cucumber Salad

Dill and salmon are a classic pair. Use the freshest fish you can find--wild Pacific Northwest salmon is in season now--for this hors d'oeuvre based on the Swedish dish gravlax. The salt draws moisture from the fish as a way to preserve it; much of the sodium drains off with the liquid. It takes three days to cure, but the results are well worth the effort. Here, the cured fish is served with cucumber...

Read more »

Wild Mushroom-Chèvre Crostini

Notes: You can toast the baguette slices (step 1) and make the mushroom topping (steps 2 and 3) up to 1 day ahead. Allow both to cool before storing. Keep toast airtight at room temperature. Cover and chill mushrooms; reheat in a microwave oven at full power (100%), stirring occasionally, 4 to 5 minutes.YieldMakes 24 crostini; 8 to 12 servingsIngredients * 2 dozen baguette slices (cut diagonally...

Read more »

Hot Roast Beef Party Sandwiches

WINNING RECIPEPrep: 20 min., Cook: 6 min., Bake: 30 min. Get ahead of holiday parties. Plan to stash a few batches of these casual, three-bite sandwiches in your freezer.YieldMakes 12 to 16 servingsIngredients * 1/2 cup finely chopped walnuts * 2 (9.25-oz.) packages dinner rolls * 2/3 cup peach preserves * 1/2 cup mustard-mayonnaise blend * 3/4 pound thinly sliced deli roast beef,...

Read more »

Broccoli and Sausage Focaccia

Yield6 ServingsIngredients * 2 tablespoons olive oil * 8 ounces sweet Italian turkey or pork sausage, casings removed * 1 onion, thinly sliced * 1 (13.2 oz.) tube Italian bread dough * 2 tablespoons finely grated Parmesan * 1 cup chopped broccoli, thawed or cooked, patted dryPreparationIn a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking...

Read more »

Spring Onion and Morel Galette

Morels, the wild mushrooms that are a member of the truffle family, have a distinctive smoky, nutty essence. If you can't find fresh wild morels, substitute other seasonal wild mushrooms, such as oyster mushrooms. Slice the spring onions and cook the filling mixture while the pastry chills.Yield8 servings (serving size: 1 wedge)Ingredients Pastry: * 1 cup all-purpose flour (about 4 1/2 ounces)...

Read more »

Springtime Dip

Yield2 cups (serving size: 1/4 cup)Ingredients * 6 cups fresh parsley leaves * 2 cups fresh mint leaves * 6 canned anchovy fillets, drained * 1 tablespoon sherry vinegar * 1/4 teaspoon salt * Dash of ground nutmeg * Dash of ground red pepper * Dash of black pepper * 1/2 cup part-skim ricotta cheese * 1/2 cup plain fat-free yogurt * 1/4 cup low-fat sour cream ...

Read more »

Summer Squash Pizza

You can use all zucchini or yellow squash for this grilled pie. Serve one slice as an appetizer or two with a salad for a simple supper.Yield8 servings (serving size: 1 slice)Ingredients * 1 teaspoon olive oil * 1 teaspoon balsamic vinegar * 1/8 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices * 1 medium...

Read more »

Herbed Bay Shrimp with Rye Crackers

YieldMakes 8 servingsIngredients * 1 pound cooked small bay shrimp * 1/4 cup mayonnaise * 2 thinly sliced scallions * 1 tablespoon chopped tarragon * Salt and pepperPreparationIn a large bowl, combine shrimp, mayonnaise, scallions, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper.Serve chilled with rye crackers.Nutritional InformationCalories: 367 (42% from fat)Fat: 17g (sat 3g)Protein:...

Read more »

Disco Stew Doesn't Advertise

I get asked often how to cook shellfish. There is a certain amount of trepidation that swims around the cooking of shellfish. Truth is, it could be easier to cook shellfish than some other meats you may cook frequently.Take mussels for example. It takes minutes to cook mussels and it is as easy as it gets. Heat up some wine, add garlic and tomatoes. Add mussels and cover for five minutes. And for less than five bucks, you got mussels for two. What can be simpler than that?Fish stew comes in many...

Read more »

Layered Sun dried Tomato and Basil Spread

Prep: 25 min., Chill: 8 hrs. Make this recipe up to 3 days before the party.YieldMakes 20 servingsIngredients * 2 (8-ounce) packages cream cheese, softened * 3/4 cup butter, softened * 1 teaspoon salt, divided * 1/4 teaspoon pepper * 1 1/3 cups sun-dried tomatoes in oil, drained * 2 (3-ounce) packages cream cheese, softened and divided * 1/3 cup tomato paste * 4 garlic...

Read more »

Pinecone Cheese Ball

Prep: 10 min., Chill: 2 hrs.YieldMakes 8 to 10 appetizer servingsIngredients * 1 package cream cheese, softened * 1 (3-ounce) package cream cheese, softened * 2 (3-ounce) cans deviled ham * 1 (0.7-ounce) envelope Italian dressing mix * 1 (6-ounce) can whole smoked or unsalted almonds * Assorted crackers and fresh vegetables * Garnish: fresh rosemary sprigsPreparationCombine cream...

Read more »

Smoky Green Chile-Cheddar Cheese with Avocado-Mango Salsa

Yield2 cheese rounds (18 appetizer servings)Ingredients * 2 (8-ounce) packages cream cheese, softened * 2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded * 16 ounces smoked Cheddar cheese, shredded * 6 green onions, minced * 2 (4.5-ounce) cans chopped green chiles, drained * 1 (1 1/4-ounce) envelope taco seasoning mix * Avocado-Mango SalsaPreparationCombine first...

Read more »

Beer-Cheese Spread

Prep: 15 min., Chill: 2 hr. This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot dogs, and chili too.This recipe goes with Grilled Beer-Cheese SandwichYieldMakes 5 cupsIngredients * 1 (2-lb.) block sharp Cheddar cheese, shredded * 1 small onion, minced * 2 garlic cloves, minced * 1/2 teaspoon hot sauce...

Read more »

Cherry Chutney Cheese Torte

Prepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.Yield12 servings (serving size: 1 torte wedge and 5 bread slices)Ingredients * 2 cups plain low-fat yogurt * 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened ...

Read more »

Buttery Blue Cheese Spread with Walnuts

Yieldabout 5 cups (24 appetizer servings)Ingredients * 3 (8-ounce) packages cream cheese, softened * 1/2 cup butter, softened * 1 (4-ounce) package crumbled blue cheese * 1/2 cup diced walnuts, toasted * 1/2 cup chopped fresh chives * 1/4 cup cream sherry (optional) * 1 (16-ounce) round bread loaf * Garnishes: toasted diced walnuts, chopped fresh chives, rosemary sprigsPreparationStir...

Read more »

Rosemary Cheese with Fig Preserves

YieldMakes 2 cupsIngredients * 1 (8-ounce) package cream cheese, softened * 1 (3-ounce) log goat cheese, softened * 1 tablespoon chopped fresh rosemary * 2 teaspoons honey * 1 teaspoon coarsely ground pepper * 3/4 cup fig preserves * Garnish: fresh rosemary sprigs * Crackers, toasted French bread slices, or bagel chipsPreparationProcess first 5 ingredients in a food processor...

Read more »

Spicy Roasted Red Bell Pepper Pimiento Cheese

Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.YieldMakes 4 cupsIngredients * 1 1/4 cups mayonnaise * 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped * 2 teaspoons finely grated onion * 2 teaspoons coarse-ground mustard * 1/2 teaspoon ground red pepper * 2 (10-oz.) blocks sharp white Cheddar cheese, shredded * Freshly ground black...

Read more »

Red Pepper-Cheese Dip

Make this the day before for entertaining ease. It's great with crisp breadsticks and does double duty as a sandwich spread.Yield16 servings (serving size: 2 tablespoons)Ingredients * 1 large red bell pepper * 1 small onion, peeled and halved * Cooking spray * 1 whole garlic head * 1 cup plain fat-free yogurt * 1/2 cup (4 ounces) block-style fat-free cream cheese * 1/4 teaspoon...

Read more »

Vietnamese Rolls with Peanut Dipping Sauce

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.Yield12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)Ingredients Sauce: * 1/2 cup seasoned rice vinegar * 1/4 cup honey * 1/4 teaspoon salt * 1/3 cup finely...

Read more »

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Notes: The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.YieldMakes 24 crab cakes; 8 servingsIngredients * 12 ounces shelled cooked crab * 1/4 cup finely diced celery * 1/4 cup minced...

Read more »

Shanghai Spring Rolls with Sweet Chili Sauce

Yield15 spring rollsIngredients * 1/2 pound unpeeled fresh shrimp * 2 large eggs, lightly beaten * 1/2 pound ground pork * 1 (8-ounce) can water chestnuts, drained and minced * 1 (8-ounce) can bamboo shoots, drained and minced * 3 garlic cloves, minced * 2 green onions, diced * 2 tablespoons minced fresh ginger * 1 tablespoon soy sauce * 1/8 teaspoon salt * 1/8...

Read more »

Ceviche Perlita

Ojai resident Claud Mann, chef and cohost of the TBS show Dinner and a Movie and a regular contributor to Edible Ojai, makes this dish constantly during the summer. His wife's father, who grew up in Acapulco, invented it and called it Perlita, or "little pearl," for daughter Perla. The title also refers to the bright bits of fish in the ceviche. Prep Time: about 1 hour, plus at least 3 hours marinating...

Read more »

Shrimp Mojo de Ajo

Prep: 20 min., Stand/Soak: 30 min., Grill: 4 min.YieldMakes 8 servingsIngredients * 24 unpeeled, large raw shrimp * 1/2 cup Mojo de Ajo * 24 (6-inch) wooden skewers * Garnishes: lime wedges, fresh cilantro sprigs, coarse sea saltPreparation1. Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.2. Meanwhile, soak wooden...

Read more »

Sweet Potato Ravioli with Lemon-Sage Brown Butter

Serve with ham, roast pork loin, Cornish hen, or venison.Yield8 servings (serving size: 3 ravioli)Ingredients * 1 (1-pound) sweet potato * 2 tablespoons grated fresh Parmesan cheese * 1/2 teaspoon salt, divided * 1/4 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 24 wonton wrappers * 1 large egg white, lightly beaten * 6 quarts water * Cooking spray * 3 tablespoons...

Read more »

Banana-Apricot Bread

Yield1 loafIngredients * 3 cups all-purpose flour * 1 cup granulated sugar * 2 teaspoons baking powder * 1 teaspoon baking soda * 1 teaspoon ground cinnamon * 4 tablespoons chilled butter, cut into small pieces * 1/2 cup chopped pecans * 1/2 cup chopped dried apricots * 2 large, very ripe bananas, peeled and mashed * 1 cup buttermilk * 2 eggs, beatenPreparationHeat...

Read more »

Coconut Banana Bread with Lime Glaze

Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. --Recipe by Jean Patterson (September 2003)Yield1 loaf, 16 servings (serving size: 1 slice)Ingredients * 2 cups all-purpose flour (about 9 ounces) * 3/4 teaspoon baking soda * 1/2 teaspoon salt * 1 cup granulated sugar * 1/4 cup butter, softened * 2...

Read more »

Banana Bread Bruschetta

Prep: 10 min., Broil: 3 min.YieldMakes 10 servingsIngredients * 1 (4- x 5 1/2-inch) loaf bakery banana bread * 20 tablespoons goat cheese * 5 teaspoons apricot or pear preservesPreparationSlice 1 (4- x 5 1/2-inch) loaf bakery banana bread into (1/2-inch-thick) slices (about 10 slices). Cut each slice in half, and arrange on a baking sheet. Broil 6 inches from heat 2 to 3 minutes. Spread...

Read more »

Classic Banana Bread

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.Yield1 loaf, 14 servings (serving size: 1 slice)Ingredients * 2 cups all-purpose flour * 3/4 teaspoon baking soda * 1/2 teaspoon salt * 1 cup sugar * 1/4 cup butter, softened * 2 large eggs * 1 1/2 cups mashed ripe banana...

Read more »

Blueberry-Banana Bread

Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.YieldMakes 1 loaf; 10 servingsIngredients * 1 cup fresh blueberries, rinsed and drained, or frozen blueberries * 2 cups plus one tablespoon all-purpose flour * 3/4 cup granulated sugar...

Read more »

Banana Nut Muffins with Oatmeal Streusel

Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.Yield12 muffins (serving size: 1 muffin)Ingredients Muffins: * 1 1/2 cups all-purpose flour (about 6 3/4 ounces)...

Read more »

Marbled Chocolate Banana Bread

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.Yield1 loaf, 16 slices (serving size: 1 slice)Ingredients * 2 cups all-purpose flour * 3/4 teaspoon baking soda * 1/2 teaspoon salt * 1 cup sugar * 1/4 cup butter, softened * 1 1/2 cups mashed ripe banana (about 3 bananas) * 1/2 cup egg substitute * 1/3 cup plain low-fat...

Read more »

Cream Cheese-Banana-Nut Bread

Prep: 15 min.; Bake: 1 hr., 15 min.; Cool: 40 min. The original recipe was sent to us by Willie Monroe from Homewood, Alabama. To get perfect slices, let the bread cool 30 minutes and then cut with a serrated or electric knife.YieldMakes 2 loavesIngredients * 1 1/4 cups chopped pecans, divided * 1/4 cup butter, softened * 1 (8-oz.) package 1/3-less-fat cream cheese, softened * 1 cup...

Read more »

Swag Bars

Photo: Becky Luigart-Stayner; Styling: Leigh Ann RossThese no-bake bars come together quickly with common pantry ingredients. Make sure the cereal is well crushed (try packing it in a sealed zip-top plastic bag and using a rolling pin) so it incorporates into the peanut butter mixture.Yield36 servings (serving size: 1 bar)Ingredients * 1 3/4 cups creamy peanut butter * 3/4 cup sugar * 3/4...

Read more »

Satsuma Cloud Tart

Yield10 servings (serving size: 1 wedge)Ingredients Crust: * 6.75 ounces all-purpose flour (about 1 1/2 cups) * 1 1/2 tablespoons sugar * 1/8 teaspoon salt * 6 tablespoons chilled butter, cut into small pieces * 5 tablespoons ice water Filling: * 1/2 cup sugar * 3 large egg yolks * 1.1 ounces all-purpose flour (about 1/4 cup) * 2 tablespoons grated satsuma...

Read more »

Deep-Dish Apple Pie

Yield8 ServingsIngredients * 3 cups all-purpose flour * 2 tablespoons sugar * 1 teaspoon salt * 2 sticks (16 Tbsp.) unsalted butter, chilled, cut into pieces * 2 tablespoons vegetable shortening, chilled * 3 1/2 pounds Granny Smith apples, peeled, cored, sliced * 3/4 cup light brown sugar * 5 tablespoons all-purpose flour * 1 tablespoon cornstarch * zest of 1 lemon...

Read more »