Carrot and Star Anise Soup
This gorgeous, fragrant soup with the most mysterious and delicious flavors has long been an amuse-bouche at restaurant Guy Savoy, where it prepares the palate for more to come. Patricia Wells has adapted it to serve as a first course.
Herb-Marinated Goat Cheese in a Jar
Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus: unbelievably flavorful oil for drizzling.
Rare Roast Beef with Fresh Herbs and Basil Oil
Fresh Crab Salad with Lime Zest
Fresh crabmeat is such a delicacy that Patricia Wells made this crab salad into a recipe that can stand alone.
Lemon and Rosemary Chicken
This recipe looks like a major fat splurge, but it is in fact as wholesome as can be—especially when you make it with the best organic chicken you can find, one with little fat. Roasting the chicken whole keeps it moist. If you want to go truly light, remove the chicken skin before eating the meat.
Winter Three-Grain Soup
Patricia Wells tries to begin as many meals as possible with soup. Soup is generally filling, light and low in fat and calories. Certainly this soup is. Most of us who did not grow up eating grains tend to shy away from them. Here's one way to sneak them in.
Winter Apple Gratin
This simple and creamy apple dessert is satisfying yet not overly sweet.