Pear, Arugula, and Pancetta SaladBy jAMeSA few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.Holiday Biscotti with Cranberries and PistachiosBy jAMeSThe pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.Goat Cheese & Fig Cake w/Fig MascarponeBy jAMeSThis light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.Lemon Gnocchi with Spinach and PeasBy jAMeSThe zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.Quick Sausage and Mushroom LasagnaBy jAMeSIf possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.Lemony Chicken and Orzo SoupBy jAMeSThis weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.Chicken MarsalaBy jAMeSMy dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.Kale Salad with Pinenuts, Currants and ParmesanBy jAMeSIn a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.
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