Lemon Wild Rice SaladBy wpFor graduate student and Sunset reader Camilla Saulsbury, potlucks are a way of life. When the creations of the cooks are compared, this fresh-tasting but easy grain salad keeps Saulsbury's ratings high.
Sunchoke DipBy wpNotes: This hummus-like dip was created by Loretta Barrett Oden of Corn Dance Cafe in Santa Fe and Josiah Citrin of JiRaffe in Los Angeles for the Cuisines of the Sun program at the Mauna Lani Bay Hotel in Hawaii. Jerusalem artichoke (also known as sunchoke) is the root of a native American variety of sunflower. You'll need about 8 cups of chips.
Pear-Cherry Pie with Almond StreuselBy wpNotes: If using a purchased piecrust, bring to room temperature before using. You can make this pie up to 6 hours ahead; let stand at room temperature.
Split Pea SoupBy wpTracy Keenan freezes leftover ham bones to flavor this split pea soup. If you don't have a ham bone in your freezer, buy a ham hock from the meat counter; the meat on the bone makes a nice addition to the soup. This soup is great the day after you make it; thin with water as you reheat, if desired.
Orange Russian CreamBy wpHere's a high-fat and utterly wonderful dessert recipe that is quick, easy to make, and decadent. Your guests will moan with delight after the first taste, and die from pleasure shortly after--but not before they've finished eating!" says Stephen Nagy.
Soto AyamBy wpThis version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Make up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.
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