This is one of our favorite brussels sprouts recipes originally from Bon Appetite magazine. The recipe can be partially made ahead and then finished right before serving.
This is a "fiesta sized recipe is from Edible Mexican Garden by Rosalind Creasy.
This is a recipe for sweet potato flan made with eggs, sweet potatoes, cream, sugar and rum. You can add other spices if you like such as cinnamon or allspice.
Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.
From chef Alice Waters - Alice Waters and the Cooks of Chez Panisse, 1996, HarperCollins"