Skip to main content- Maple-Glazed Tofu with Spaghetti Squash
- Strawberry-Soy Milk Shake
- Tofu-and-Meat Loaf
- Tofu Rigatoni Casserole
- Two-Layer Cake
- White Bean Salad with Lemon and Cumin
- Balsamic Truffles
- Prosciutto with Persimmon, Pomegranate, and Arugula
- Olive Oil and Oregano Potato Cake
- Leek and Walnut Fritters
- Pasta and White Truffle Gratin
- Meyer Lemon and Thyme Truffles
- Baked Apples with Mincemeat, Cherries, and Walnuts
- White Chocolate, Cranberry, and Macadamia Nut Cookies
- Dark Chocolate and Peppermint Whipped Cream Tart
- Bittersweet Chocolate Truffles
- Sea Scallop Brochettes with Orange-Saffron Aioli
- Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
- December 2006 Table of Contents
- Chicken with Bell Peppers, Smoked Ham, and Paprika
- Fennel, Arugula, and Smoked-Trout Salad with Horseradish Dressing
- Meyer Lemon and Dried Blueberry Scones
- Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
- Chocolate Peppermint Stars
- Warm Brussels Sprout Salad
- Gingerbread Trees with Juniper Berry Glaze
- Ginger-Miso Striped Bass in Shiitake Mushroom Broth
- Zucchini and Carrots with Green Onions and Dill
- Building the Perfect Gingerbread House
- Blinis with Tapioca Caviar, Candied Fruits, Toasted Pecans, and Crème Fraîche
- Green Beans with Caramelized Shallots
- Roast Chicken with Dried Fruit and Almonds
- Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce
- Hazelnut Crunch Cake with Honeyed Kumquats
- Honey-Glazed Doughnuts with Raisins and Pine Nuts
- Roasted Tomatoes with Stilton
- Parsnip and Pear Latkes
- Pistachio and Cherry Mexican Wedding Cakes
- Split Pea and Green Pea Soup with Fresh Dill
- Mango Curry Truffles
- Hazelnut Linzer Cookies with Blackberry Jam
- Yorkshire Pudding with Bacon and Sage