Bon Appétit

These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.

Serve the chicken with steamed rice to soak up the delicious sauce.

Rich and satisfying, this main course from L'Osteria del Forno in San Francisco is similar to cannelloni. At the restaurant, they serve the crepes in individual gratin dishes.

Our recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is also great over tortellini, penne or fusilli. You can find the convenient prepared ravioli in the refrigerator section of most supermarkets.

Frozen blueberries make these muffins a year-round treat. You can use blue cornmeal for this recipe, but of course, the yellow works just as well.

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

A pretty, pale pink sorbet enhanced with a splash of Champagne.

Can be prepared in 45 minutes or less.

Masa Harina is an ingenious addition to these savory shellfish cakes from chef George Mahaffey of The Restaurant at The Little Nell in Aspen.

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

If you don't feel like making your own vanilla ice cream for these red, white and blue sundaes, simply pick up a premium brand at the supermarket.

These innovative latkes are great as a first course, side dish or entrée. Complement them with chutney and yogurt.

For best results when making this dessert, first mix one can of cream of coconut in a blender until smooth, then measure as called for here.

A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.

Lemon curd, a classic London teatime treat, is layered between crispy squares of sugared phyllo. Any remaining curd is great on toast, biscuits or scones.