Rosemary Crepes with Goat Cheese and Wilted Greens by Annie Somerville

This is a special and delicious dish. It requires some effort, but it is well worth it! You need to make the crepe batter at least 2 hours a head of time, so if you're looking for a last minute meal, look elsewhere. This one requires a little advanced planning!

Strawberry Shortcakes with Whipped Cream by Nancy Oakes

Shaking Beef (Bo Luc Lac) by Charles Phan

This is a very popular dish that I enjoy serving. It serves 4 as part of a multi-course meal

Arugula with Packham Pears and Borage Blossoms by Warren Weber

Nutty arugula and sweet pears make this salad an excellent after-dinner course. Prepare the salad before dinner; a squeeze of lime over the pears will keep them from darkening. Bartlett, Comice, or Bosc pears can be substituted for the Packhams. Select ripe pears that are firm but not mushy. Dress with Pear Vinaigrette.

Ellen Straus's Pie Crust Recipe by Albert Straus

This hefty, absolutely unbelievable crust is what our family grew up on. We love it! The pie crust is thick and tastes almost like shortbread but better. It is an ideal crust for any type of fruit (strawberries, Santa Rosa plums or apples). You will need a spring form type of pie pan.