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.Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted HazelnutsBy jAMeSThis spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest.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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