Appetizers
Clam and Sweet Corn Chowder
"Recipes from Home"
Parmesan-Crusted Asparagus with Balsamic Vinegar
"The Balsamic Vinegar Cookbook"
Sweet Bean Corn Salsa
"The Complete Soy Cookbook"
Red Pepper, Pomegranate and Walnut Dip
"The Cooking of the Eastern Mediterranean"
Red and Golden Beets with Blood Orange, Endive
"Chez Panisse Vegetables"
Lamb Soup with Green Garlic, Leeks, and Yogurt "Mediterranean Grains and Greens"
Picadillo
"Leith's Latin-American Cooking"
Tortilla Soup
"The International Soup Book"
Scampi, Racicchio, e Rucola al Balsamico
"Biba's Taste of Italy"
Warm Heavenly Shrimp Salad
"Cracking the Coconut"
Maryland Style Crabcakes
"The Nantucket Restaurants Cookbook"
Coconut Soup with Galanga and Butternut Squash
"Real Thai Vegetarian"
Cold Lobster Salad
"The Taste of Summer"
Insalata Di Arance e Finocchio
"Best of Gourmet: Siciliy"
Marinated Goat Cheese with Garlic, Basil, and Orange Zest "Fast Appetizers"
Poblano Chili Soup with Chicken and Corn
"The Whole World Loves Chicken Soup"
Pan-Fried Onion Dip
"The Barefoot Contessa Cookbook"
Polenta Stuffed Mushrooms
"Martha Stewart's Hors D'Oeuvres Handbook"
Herbed Goat Cheese
"Wolfgang Puck's Pizza Pasta & More"
Classic Guacamole
"Mexico One Plate at a Time"
Grilled Vegetable Antipasto
"The Thrill of the Grill"
Corn and Tomato Risotto
"El Paso Chile Company's Sizzlin' Suppers"
Sweet Potato Salad with Caper Dressing
"Grilling with Chef George Hirsch"
Roasted Eggplant Salad with Capers and Onions
"The Glorious Foods of Greece"
Simple Mexican Soup with Tomato, Onion, and Cilantro "Light Basic Cookbook"
Classic Gefilte Fish
"The New York Times Passover Cookbook"
Raw Artichoke Salad with Parmesan
"Vegetarian Times Cooks Mediterranean"
Grilled Eggplant Pizza
"The Tra Vigne Cookbook"
Warm Chick-Pea Salad
"Mediterranean Light"
Lentil and Feta Salad with Basil
"Regina's Vegetarian Table"
Mini Pita Pizza Wedges
"American Medical Association Family Cookbook"
Buffalo Chicken Wings
"The American Century Cook-Book"
Black Olive Pesto
"The Bride & Grooms First Cookbook"
Moroccan Chicken Soup
"Cooking to Beat the Clock"
Melon Melange with Honey-Raspberry Dressing
"A Good Day For Salad"
Scampi Appetizer "Alla Buonavia
"Lidia's Italian American Kitchen"
Provencal Garlic Soup
"Olive Oil: from Tree to Table"
Calamari in Zimino
"Simply Tuscan"

Side Dishes
Ruth's Matzo Farfel Dressing
"Let My People Eat!"
Vegetable Medley, Indian-Style
"Comfort Food Fast"
Mexican Mushrooms
"How to Grill"
Baked Sweet Potatoes
"From A Monastary Kitchen"
Baked Potato Skins
"The Lactose-Free Cookbook"
Sweet Potato and New Potato Salad
"Savoring Savannah"
Sweet Potatos with Raisins
"Madhur Jaffrey's World Vegetarian"
Winter White Vegetables
"Anne Willan's: From My Chateau Kitchen"
Shrimp with Spinach and Tofu
"The Wisdom of the Chinese Kitchen"
Crawfish Egg Rolls with Hot Sesame Drizzle
"Emeril's New New Orleans Cooking"
Yam-n-Ham!
"Chef Paul Prudhomme's Louisiana Tastes"
Mushroom and Wild Rice Pilaf
"Simplicity from a Monastery Kitchen"
Jacques's French Poatao Salad
"Julia and Jacques Cooking at Home"
Potato Latkes
"Melting Pot Memories"
Butternut Squash
"The Olives Table"