Ann Chantal Altman

Penne with Asparagus and Artichokes

Halibut with Swiss Chard, Leek and Pepper Stew

Pork and Winter Squash Stew

Linguine with Hard-Cooked Eggs and Anchovies

Roasted Pear and Fig Compote

Orecchiette with Broccoli Rabe and Chicken

Roasted Salmon with Warm Lentil Salad

Sautéed Seafood with Spicy Romesco Sauce

Shrimp and Fennel Ravioli

Sautéed Turkey Scaloppine

Skirt Steak Fajitas

Spicy Chicken Salad

Smoked Chicken and Jicama Salad with Tarragon Dressing

Veal with Tomato and Basil

Coconut Curry Mussels

Hazelnut-Cranberry Wild Rice

Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers

Baked Almond-Stuffed Apples

Chicken Tonnato with Arugula, Tomatoes and Olives