107 cresent recipes

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Crisp Danish sugar cookies shaped into elegant cones while still warm, then dipped in melted bittersweet chocolate. A Scandinavian treat with just six ingredients and showstopping presentation.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Three-layer espresso jellies stack coffee gelatin, a dark chocolate Marsala layer, and vanilla-bean whipped cream in tall glasses. A tiramisu-inspired make-ahead dessert with restaurant presentation.

Cold citrus rice salad molded into a ring and served with fresh orange and grapefruit segments, watercress, and chicory. A retro party presentation that's light, fresh, and make-ahead friendly.

Light gelatin dessert made with sugar-free Jello and chilled applesauce instead of water. Cinnamon adds warmth. Garnish with mint, apple slices, and cinnamon sticks for pretty presentation.

Fresh banana-pineapple sorbet churned with low-fat yogurt and honey, served in a hollowed-out pineapple shell for a stunning tropical presentation. Light, fruity, and low-fat.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.

Plunderhornchen, German almond crescents made from flaky laminated Danish dough wrapped around homemade almond paste and candied fruit, baked golden and brushed with apricot glaze. A buttery bakery-style treat.

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.