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Heather Meldrom

  • Recipe

    Haddock with Rustic Tomato-Fennel Sauce

    This recipe works well with any firm, meaty fish. Try it with salmon, cod, or striped bass. You could even use extra-large shrimp.

  • Recipe

    Red-Wine Poached Pears with Chocolate Sauce

    This recipe is great on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. You may have leftover chocolate-wine…

  • Recipe

    Cocoa-Rubbed Rack of Lamb with Gremolata

    Smoked paprika and cocoa powder add a subtle earthiness that complements the full flavor of lamb. If you can, use New Zealand or Australian lamb; it tends to be smaller,…

  • Recipe

    Spice-Roasted Beets and Carrots

    Small beets and carrots have tender skins that don’t require peeling. Just be sure to scrub the skins well before roasting.

  • Recipe

    Oysters with Blood-Orange Mignonette and Tajín

    Classic oysters on the half shell are given an update here,  bathed in a mignonette flavored with blood orange and then sprinkled with zingy Tajín. You can ask your seafood…

  • Recipe

    Jeweled Israeli Couscous

    This simple side is a feast for the eyes as well as the palate. Use whatever tender herbs you have on hand. Parsley and cilantro make fine substitutions for mint.

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