Chicken KievBy wpNotes: Up to 4 hours ahead, shape and coat the chicken breasts with egg and crumbs; lay them slightly apart in a single layer on waxed paper, cover, and chill.
Toasted or Fried PappadumsBy wpNotes: You can buy pappadums - dried lentil wafers--plain or seasoned; sometimes they are even sold in regular supermarkets. Stored airtight, they keep almost indefinitely, ready to use for instant appetizers. When toasted or fried, they become crisp, like potato chips; you can store the cooked wafers airtight up to 1 week.
Buttermilk Crab ChowderBy wpNotes: Flo Braker of Palo Alto, baker and author of many cookbooks, created this delicately flavored, simple chowder. She adds crunchy green cucumber to each bowl for a burst of color and texture.
English ShortcakeBy wpYears ago, at a little tearoom in the English countryside, Sunset reader Carolyn Black fell in love with true English shortcake. Her replica is more like a scone than a sweet biscuit shortcake.
Cardamom-Pistachio Ice CreamBy wpIn India, kulfi is a dense, smooth ice cream that's sold in many flavors from street stalls. Sunset reader Farah Ahmed shares a quick version of her favorite kulfi, cardamon-pistachio. If your ice cream maker holds only 1 quart, prepare a half-recipe or freeze in batches; you can cover and chill the liquid mixture up to 2 days.
Southwest Orzo and Bean SaladBy wpSunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.
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