25 taba recipes

Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Texas table sauce for barbecue, a tangy vinegar-ketchup base with mustard, molasses, butter, and Worcestershire. A pourable thin barbecue sauce for dipping ribs, brisket, and pulled pork.

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Very easy to make, and I finished off cooking by broiling the top in the pan under the hot broiler. Served this flavorful and tasty frittata with homemade salsa and a cup of orange juice, delicious.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.