14 fine recipes

Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Smoked baby back ribs with a strawberry or raspberry jelly glaze and a brown sugar dry rub. A sweet-savory smokehouse classic with sticky, caramelized berry-glazed bark.

The perfect seasoning mix for pot roasts, steaks or even fish. Just in time for the summer!

Lightened key lime pie made with fat-free condensed milk, gelatin, and whipped skim evaporated milk. Graham crust, tart lime filling, and tiny piped meringues perched on lime slices.

A classic combination of fine herbs for general purpose use.

Graham cracker pie crust with just three ingredients and optional sugar replacement for diabetic-friendly baking. Bake or chill to set, ready in minutes.

Diabetic-friendly fine-crumb pie shell using graham cracker crumbs and dry cereal with margarine and a sugar substitute. A no-sugar-added crust ready for any chilled or baked diabetic pie filling.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Beef chuck roast marinated overnight in red wine, a full cup of garlic, lemon juice, basil, and dry mustard, then grilled over medium coals until smoky and tender. Feeds six hungry people.