Chef Paul Bertolli’s Zucchini Carpaccio

Baked Cranberry-Ginger Chutney

Sweet Plum Sauce

Pastis-marinated Chèvre

Pumpkin Pilaf

Habanero Vinegar

Yellow Rice

Toasted Lentil Wafers

Savory Rice with Peas and Cashews

Artichoke Tapenade

The Other Slaw

Tandoori Masala

Long Beans and Noodles

Mango-Masala Sauce

Callaghan Vineyards Chili-Cheese Chicken

Green Peppercorn-Brandy Sauce

Beans with Basil Gremolata

Orange Muscat ice cream with bittersweet chocolate

Romesco Sauce

Oat Breakfast Smoothie

Papaya-Kiwi Fruit Sundaes

Hot Milk Cake

Salsa Tidbits

Asian Hummus and Grilled-Vegetable Sandwiches

Beef Satay

Orange-Soy Skirt Steaks

Braised Fennel

Low-Fat Jalapeño Poppers

Chicken Kiev

Radicchio and Pear Salad

Tomatoes Provençal

Toasted or Fried Pappadums

English Shortcake

Cardamom-Pistachio Ice Cream

Lemon Verbena Sabayon

Romaine Hearts with Pipián