Foods by "Gourmet" category| Page 49

Black Bean Pumpkin Soup

Orange Flavored Sweet Potatoes with Oatmeal Cookie Topping

Lemon Garlic Baked Shrimp

Rack of Lamb with Caramelized Shallot and Thyme Crust

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

Baked Halibut with Warm Sherry Onion Vinaigrette

Green Beans with Whole Grain Mustard

Farmhouse Cheese and Caraway Soda Bread Puddings

Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.

Author: Ruth Cousineau

Tarragon Crab Salad

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Author: Shelley Wiseman

Carrots with Shallots, Sage, and Thyme

Author: Ian Knauer

Herbed Roast Leg of Lamb with Roasted Onions and Potatoes

Blueberry and Nectarine Buckle

Fresh Mint Chocolate Chip Ice Cream

Mocha Rum Cake

Moroccan Spiced Chicken Paillards

Jamaican "Jerk" Chicken Wings

Alsatian Style Apple and Cream Tart

Paprika Chicken

Fleur de Sel Caramels

Pan Roasted Veal Chops with Arugula

Banana Rum Cream Pie

This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Shrimp Tart

Green Olive and Caper Tapenade

Couscous Stuffed Tomatoes with Currants and Herbs

Pear and Sour Cherry Mincemeat Pie

Sticky Sesame Chicken Wings

Spaghetti with Scallion Sauce

Cilantro Chipotle Tilapia

Author: Ian Knauer

Coffee and Mocha Buttercreams

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...

Author: Ruth Cousineau