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.Lemon Verbena SabayonBy wp
Notes: Measure ingredients before dinner, then cook just before serving.
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.Curried Lentils and PotatoesBy wpNotes: Hulled (decorticated) lentils, such as Red Chiefs, come from the Northwest. Smaller orange lentils are available in Indian markets. Both cook quickly.Romaine Hearts with PipiánBy wpNotes: If making dressing up to 1 day ahead, cover airtight and chill. Serve at room temperature. Buy romaine hearts or use tender inner leaves from heads of romaine lettuce.Mediterranean Wheat Berry SaladBy wp"My husband is mad about wheat berries," says Sunset reader Gererdene Gibbons. So she cooks the chewy grain in big batches, then packs and freezes it in 2-cup portions, ready to use for this salad and in other dishes.Shrimp SatayBy wpNotes: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.