Recipe Queue

(collection, Jean Feingold)

Grilled Garlic Shrimp
Borlotti Beans in Tomato Sauce with Creamy Polenta
Zucchini Fritters with Dill
Trofie al Pesto (Ligurian Gnocchi with Pesto)
Fettuccine with Goat-Cheese Pesto and Roasted Tomatoes
African Peanut Stew
Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses
Rhubarb Crumble
The Oyster Roast
Pea and Spinach Soup with Coconut Milk
Cherry Vanilla Brioche Pudding
Pumpkin Rice Pudding
Walnut Biscotti
Israeli Couscous with Fresh Corn, Tomatoes, and Feta