december 2018 - year 3 celebration
 Vegetable Slaw
from Tartine
prepared by Shelley Anderson |  Black Bean Soup
from Rick Bayless
prepared by Dianne Collins |  Gluten Free Crispy Yukon Gold Latkes
from Tori Avey
prepared by Sari Esserman |
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 Wild Mushroom Soup
from Silver Palate
prepared by Anna Hamilton |  Tomato Crostini with Whipped Feta
from Barefoot Contessa
prepared by Susie Tyler |  Root Vegetable Pies
from Ottolenghi
prepared by Jackie Mensinger |
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 Smoked Salmon Deviled Eggs
from Barefoot Contessa
prepared by Susie Tyler |  Simple Twice-Cooked Eggplant (Baigan Bharta)
from Madhur Jaffrey
prepared by MaryLou Battista |  Roasted Vegetable Torte
from Barefoot Contessa
prepared by Michele Gross |
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 Roasted Beets & Carrots with Cousous, Sunflower Seeds, Citrus & Feta
from Six Seasons
prepared by Christina Lee |  Chicken Smothered with Olives
from The Food of Morocco
prepared by Becky Williams |  Cranberry Lime Galette
from Dorie Greenspan
prepared by Jackie Mensinger |
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 Chocolate Bread Pudding Maurice
from Crescent Dragonwagon
prepared by Adèle Griffin |  Bûche de Noël
from Tartine
prepared by Linda Dunn |  Butternut Pumpkin Pie
from BraveTart
prepared by Mary Maine |
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 Chocolate Truffle Torte
from King Arthur
prepared by Sue Gathman |  Celebration Cake (Pastel de Tres Leches)
from Rick Bayless
prepared by MaryLou Battista |  |
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