Recipes

This recipe is from "America's Test Kitchen D.I.Y. Cookbook" (Boston Common Press, $26.95, 368 pages).

Adapted from "Mastering the Art of Southern Cooking" by Nathalie Dupree and Cynthia Graubart (Gibbs Smith)

Recipe from "Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year" by Clodagh McKenna (Kyle Books, $27.95, 320 pages).

When I informed my husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.

This recipe is from "Muffin Tin Chef" by Matt Kadey (Ulysses Press, $15.95, 160 pages)

I am looking for a cut-out cookie recipe that was first published in The Bee's food section in either 1990 or 1994 for the Super Bowl in which the San Francisco 49ers were playing. The cookies were in the shape of football helmets and decorated with the 49ers logo. The icing had maple flavoring in it.

Recipe is from "Kitchen & Co.: Colorful Home Cooking Through the Seasons" by Rosie French and Ellie Grace (Kyle Books, $22.95, 176 pages).

This is the classic brunch cocktail. The creation of the bloody mary is a matter of some dispute, but it is generally credited to Fernand Petiot.

The sauce makes the dish. This one tastes like tapenade, with complex notes from its reduction of anise liqueur, orange juice and sugar. Rockfish is the delivery vehicle of choice, but I'd bet just about any fairly thick, white-fleshed fish fillets would do nicely.

"From personal experience, the first time I had a bloody Maria I was astounded at the difference. Since that day, this has become my bloody drink of choice and I encourage all tomato drink fans to give this one a try to see what you think."

Make your own pastry or cut circles from puff pastry.

General manager of midtown's Pour House, Jason Poole earned the rights of California's best bloody mary in a contest from Absolut Vodka using this recipe.

These lemony little cookies, reminiscent of shortbread, are perfect for spring. Recipe adapted by The Bee's Kathy Morrison from Cooking Light.

When the early days of spring flirt with sunny warmth, only to shrink back into a chill, I gravitate toward hearty salads for dinner: combinations of roasted vegetables, grains and greens dressed in a pungent, sometimes spicy vinaigrette.

To demonstrate the flexibility of this recipe, test cook Melody Elliott-Koontz substituted fresh asparagus for some of the okra and added some sliced hot sausage for a spring variation of this classic gumbo from "Mastering the Art of Southern Cooking" (Gibbs Smith, $45, 722 pages) by Nathalie Dupree and Cynthia Graubart.

Recipe from Amber Simpkins, pastry chef of Spoonbar in Healdsburg's h2hotel.

The husband is Jewish and I am his shiksa bride. As young marrieds, we ignored both traditions equally. But when we had children, we began celebrating Jewish and Christian holidays alike, so that as the kids matured they could naturally gravitate to the rituals that moved them the most.

This pretty dessert was created by Lauren Chattman for Passover, but it also works for Easter or any other spring celebration.

'm looking for a recipe for a chocolate cake made from a cake mix and cherry pie filling. Has anyone made this cake or one using other combinations such as applesauce with a spice cake mix? Thanks for any help with these recipes.

A quick slice with a paring knife turns lamb rib chops into medallions just the right size for a wrap

Start to finish: 2 hours (45 minutes active)

Makes: 3 cups pudding; about 2 1/3 cups sauce

This is the traditional Easter meal of Katerina Katsarka Whitley's childhood, she writes in "Around a Greek Table: Recipes & Stories Arranged According to the Liturgical Seasons of the Eastern Church" (Lyons Pres, $19.95, 256 pages).

Just a few simple ingredients – parsley, pistachios, cheese, oil and garlic – make a terrific topping for lamb chops.

Recipe from J.M. Hirsch of the Associated Press.

Recipe from The New York Times

The butter sauce goes wonderfully with the shrimp and artichokes. This dish is meant to be eaten with your fingers, so have plenty of towels and napkins handy.

With no rising time or kneading necessary, classic Irish soda bread lends itself to numerous creative variations.

Toast the farro in a dry medium saucepan over medium heat until it smells nutty and turns golden, about 5 minutes

Can we all just agree that unless you're a frat boy (or girl), green beer belongs nowhere near your lips on St. Patrick's Day? Because there really are so many other ways to celebrate the holiday, not to mention far more appealing methods of sipping a green beverage.

Jennifer Lindsley of Fair Oaks celebrated her birthday at the Grange restaurant in Sacramento, where she enjoyed the delicious butterscotch pudding. She was hoping for the recipe so she could make it at home.

Karen Lobach of Chico shares this recipe that she found at Zester Daily, an online destination for food, wine and travel enthusiasts.

This was the 2012 Make That Sandwich winner. A note from the judging panel: "We loved this classic sandwich with a Mezzetta twist. What takes this winning sandwich to the next level is the peperoncini cheese sauce that adorns the top of this ham, Gruyère, and Mezzetta sandwich.

Artichoke dip with jalapeño and roasted red pepper Prep time: 5 minutes Total time: 20 minutes

Meatballs with porcini pasta sauce Prep time: 15 minutes Total time: 90 minutes

When it comes to feeding their dogs, not everyone is opening up a can of wet food or reaching for a scoop of kibble and plunking it into a bowl.

Meatloaf is the king of comfort food.

Large, chewy curds suspended in chive-studded cream make this a luxurious standout and customer favorite at Buck's Fishing and Camping restaurant in Washington, D.C. Chef Vickie Reh serves it year-round, alongside seasonal vegetables and greens.

In honor of St. Patrick's Day I have packed four Irish ingredients into one tasty little appetizer – oysters, cabbage, Guinness stout and Colman's Mustard.

Robert and Margrit Mondavi personified the glamorous wine country life during their high-profile 28-year marriage. As America's most famous winemaker, Robert Mondavi proved what California vintners could achieve, while Margrit deftly wove wine, the arts, food and celebrity together to create a culture people desired nearly as much.

This is Cowgirl Creamery co-founder Sue Conley's favorite way to use a handmade, creamy, large-curd cottage cheese in a recipe. These four-ingredient pancakes take about 20 minutes to make, start to finish.

This pasta absorbs the sauce, instead of just being coated with it, changing its color and making it incredibly flavorful.

Recipe provided by John Paul Khoury, corporate chef, Preferred Meats Inc.

For this pressure-cooker take on classic chicken and rice, we used bone-in chicken breasts rather than boneless for better flavor and meat that stayed moist. Avoiding heavy, greasy rice was the biggest challenge.

Love it or hate it, kale is catching on everywhere. Suddenly, diners and cooks are discovering this ancient green veggie, a descendant of wild cabbage.

Notes of citrus and thyme make this date-night worthy. Either white or pink grapefruit may be used, but the latter ups the presentation factor.

These fragrant waffles come together quickly. They're not overly sweet, and they're fun to serve. Tangy blackberry sauce and a dollop of whipped cream or mascarpone cheese add the perfect finishing touch.

Lost my tamale recipe in the move

Note: Add a splash of vodka, gin or light rum for the adult set.

This twist on the classic breakfast/brunch staple is made with savory garlic bread toast and a spinach-ricotta filling.

Prep time: 20 minutes Cook time: 45 minutes (with some overlap)