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melissa roberts

recipes

Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms

This dish is a take on the bistro classic frisée salad with lardons.
April 2005
Keywords
melissa roberts,
salad,
pastry,
vegetarian,
cheese
recipes

Smashed Peas with Mint Butter

This recipe is a variation on mushy peas, a beloved British side dish. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.
March 2005
Keywords
melissa roberts,
vegetarian,
peas,
dairy
recipes

Sherry Syrup

If you’re making this for the Pistachio Rhubarb Trifle, don’t be tempted to use a dark dry Sherry for the syrup or topping.
March 2005
Keywords
melissa roberts,
dessert,
wine,
gourmet entertains
recipes

Vanilla Custard

This pudding a loose consistency so it can soak into the Pistachio Rhubarb Trifle’s cake layers.
March 2005
Keywords
melissa roberts,
dessert,
gourmet entertains,
dairy
recipes

Rhubarb Purée

March 2005
Keywords
melissa roberts,
dessert,
rhubarb,
gourmet entertains
recipes

Pistachio Rhubarb Trifle

Don’t be tempted to use a dark dry Sherry for the syrup or topping—it will muddy the beautiful green-gold color of the cake.
March 2005
Keywords
melissa roberts,
dessert,
rhubarb,
dairy,
easter
recipes

Ginger Doughnuts

Dip these tiny, gingery doughnuts into a cup of hot cocoa for a whimsical but grown-up ending to a meal.
December 2004
Keywords
melissa roberts,
dessert,
gourmet entertains,
winter
recipes

Hazelnut and Olive Rugelach

These savory rugelach are made with a cream-cheese-based dough, which softens very quickly.
December 2004
Keywords
melissa roberts,
gourmet entertains,
winter holidays,
winter,
nuts
recipes

Shaved Fennel, Radish, and Grapefruit Salad

If you're making the striped bass in agrodolce sauce as well as this salad, save 1/3 cup chopped fennel fronds for garnishing the fish.
December 2004
Keywords
melissa roberts,
gourmet entertains,
winter holidays,
salad,
vegetarian
recipes

Striped Bass In Agrodolce Sauce

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any outer layers from the shallots.
December 2004
Keywords
melissa roberts,
gourmet entertains,
winter holidays,
seafood,
italian