Recipe from Adrienne D. Capps, whose blog, Vegetarianized (vegetarianized.com), is a Sacramento Connect partner with sacbee.com.
he easiest way to dress up a meal is to turn the obligatory vegetable into something special. It's especially nice to use seasonal flavors.
Recipe from Amber Stott, whose blog Awake at the Whisk (www. awakeatthewhisk.com) is a Sacramento Connect partner with sacbee.com
Adapted from avocadocentral.com
Salads made with lardons are a bistro staple in France. Chef Joseph Manzare's version (Globe restaurant, San Francisco), which uses cubes of bacon cut from a slab served over frisée with poached eggs, is more meal than starter. It's great for lunch or dinner or even before breakfast.
Total time: 20 minutes, plus marinating time
I had the best ginger carrot bisque at Ten22 restaurant in Old Sacramento.
Wild Ginger's Dungeness crab cakes with lime dipping sauce
Still feeling a bit on the bloated side after the holidays? Pants a little tighter than they were?
I would like to have a recipe for peppermint bark. It has dark chocolate on the bottom, then a layer of white chocolate, maybe with peppermint mixed in with it, and topped with crushed peppermint candies.
Spinach dip could use some ramping up. This certainly does the trick. Divide among small ramekins before baking and place them in several places around your party.
From "100 Recipes Every Woman Should Know" by Cindi Leive and the editors of Glamour magazine (Hyperion, $24.99, 304 pages). White bean dips are low in fat. The arugula adds peppery bite and flavor to this green and vibrant version.
My mother used to make a German kuchen, which was a yeast-type cake spread on a baking sheet. It was then covered with berries and topped with streusel.
Maybe you have a favorite holiday recipe that's been passed down for generations. Or maybe you have a new healthier option for the holidays.
Have the butcher trim the tenderloin for you. Cut it so you have one even center cut. Roast the tapered end separately and for less time than the center cut. Recipe from and tested by Susan M. Selasky for the Detroit Free Press Test Kitchen.
Adapted from "Tiny Food Party!" by Teri Lyn Fisher and Jenny Park. This mixture can be doubled easily. The raspberry mixture can be made in advance and chilled.
Recipe courtesy of chef John Paul Khoury.
Recipe from Catherine Enfield, whose blog Munchie Musings is a partner with Sacramento Connect.
Recipe from the Associated Press.