Leafy Greens
Seared Beef Tenderloin with Mustard-Horseradish Sauce
Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches.
Smoked Oyster and Potato Salad with Arugula
We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)
French-Hungarian Salad
By Barbara Price
Beef Tenderloin Salad
By Sharon Smith
Seafood "Cataplana" with Saffron, Vermouth, and Sorrel
This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.
Chinese Chicken Noodle Soup with Spinach and Garlic Chives
In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.
Presto Pesto Pizza
By Ellen Lebow
Veal Loin Stuffed with Bell Peppers, Goat Cheese and Basil
A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.