71 sinful recipes

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.

An elegant French strawberry chibouste-style dessert: pastry cream lightened with Italian meringue, set with gelatin, molded against fresh strawberries over a thin genoise base. A patisserie classic at home.

Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Greek island chicken with sun-dried tomatoes, olives, white wine, cinnamon, and lemon simmered into a fragrant Mediterranean sauce. One-skillet dinner over rice.

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.