Thomas Labé.com

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	Dhania Chicken This spicy dish is great when served with a lentil pilaf and injera.

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	Pot Stickers Known as gyoza (in Japan) or mandu (in Korea) these filled pockets of dough are literally burnt (or stuck) to the pan then steamed. They should be served with a variety of dipping sauces.

	Shrimp with Black Bean Sauce Stir fried shrimp and vegetables finished with a spicy black bean sauce.

	Edamame Available in most large supermarkets, Asian markets and health food stores, these soy beans still in the pod make for a simple and nutritious appetizer or any time snack.

	Bin Dae Duk A sort of Korean pancake made from mung beans. Normally served as an appetizer, it freezes well and can make a meal itself.

	Chicken Stir Fry Just about any seasonal vegetables can be added to make a satisfying stir fry. The secret is in the order in which ingredients are added to the wok.

	Chicken Go-Gi A chicken version of the traditional Korean Bul Go-Gi (barbecued prime slices of beef which have been marinated in soy sauce, sesame oil, with garlic, sugar and other spices).

	Shrimp with Red Peppers and Peanuts A simple and colorful stir fry with slivers of sweet red bell pepper contrasted with crunchy toasted peanuts.

	Mongolian Fire Pot Nothing could be more festive for the holidays than the Mongolian fire pot.

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	Guacamole A refreshing combination of ripe avocados, garlic, lime juice, cilantro and salt, guacamole is almost a meal in itself.

	Roasted Tomato Salsa A medley of roasted tomatoes, onions, jalapeno peppers and garlic.

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	Gougères These flaky, melt-in-your mouth pastries subtly flavored with gruyère are the perfect complement to a good glass of red wine.

	Pumpkin Soup This hearty fall/winter soup makes a delicious first course or, with a salad and some good bread, a complete meal.

	Mixed Greens with Classic Vinaigrette Make the dressing in advance at the bottom of the bowl, layer the greens on top and place in the refrigerator. Then simply toss and serve at meal time.

	Pommes de Terre Savonette These round potato "cakes" have a soft, creamy interior and a crispy, browned exterior. They make an easy and attractive side dish.

	Basic Potato Gratin Nothing more than sliced potatoes, cream, butter and a hint of garlic baked to a golden brown in a deep gratin dish.

	Classic French Fries While the French and Belgians continue to argue over who really invented the fried potato, these chips are made with the skin on and with the traditional two dips into the oil.

	Sautéed Spinach Tender baby spinach is sauteed with shallots in olive oil and then finished under the broiler at serving time.

	Sautéed Petit Carrots Baby carrots are prepared in a classic French manner, cooked in a mixture of water, olive oil, butter and sugar until the vegetables develop a rich carmelized color.

	Sautéed Asparagus Asparagus spears are blanched, then sautéed in olive oil, and finished with a touch of garlic and lemon juice.

	Seasonal Vegetable Roast One of the most flavorful and colorful ways to present a variety of seasonal vegetables.

	Apple Tart Fresh apples are decoratively placed in a fluted tart crust and baked until golden brown.

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	Bhaigan Bhurta An Indian dish of mashed roasted eggplant and tomatoes seasoned with red onions, garlic and spices.

	Tandoori Chicken Skewers Chicken scallops are marinated in yogurt, lemon juice and Indian spices then grilled on skewers.. (August 23, 2008)

	Mango Lassi This mildly sweet yogurt drink is the perfect foil to a blistery hot vindaloo.

	Naan Blistery on the outside, chewy on the inside, it's a challenge to make naan without a Tandoori oven.

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	Roasted Eggplant Caponata Roasted eggplant, tomatoes and onions combined with olives, capers and garlic.

	Bruschetta A kind of glorified toast, this recipe features cracked pepper sourdough bread topped with oven roasted tomatoes and fresh herbs.

	Pizza with Homemade Mozzarella The greatest pizza I have ever made (and maybe ever experienced).

	Pizza with Fresh Tomatoes and Arugula A layer of fresh buffalo mozzarella and tomatoes is topped with baby arugula leaves.

	Pizza Margherita The classic pizza which originated in Naples is a simple combination of fresh buffalo mozzarella and tomatoes topped with fresh basil leaves and a generous amount of olive oil.

	Pizza with Roasted Yellow Peppers and Green Olives Roasted yellow peppers and green olives drizzled with olive oil combine for a unique pizza.

	Pizza Puttanesca Puttanesca sauce, raw onions soaked in ice water and fresh arugula top this pizza.

	Roasted Eggplant and Balsamic Onion Pizza Roasted Ichiban eggplants topped with carmelized onions.

	Spinach, Sundried Tomato and Goat Cheese Pizza Spinach and goat cheese make a perfect combination.

	Pasta with Pesto and Grape Tomatoes Classic Genoese pesto sauce (a blend of fresh basil leaves, garlic, pine nuts, parmagiano reggiano and olive oil) is tossed with fresh pasta and halved grape tomatoes.

	Pasta with Roasted Red Pepper Sauce Fire-roasted red peppers are cored, peeled, seeded and crushed, then steeped in olive oil and flavored with lots of fresh basil leaves.

	Pasta with Garlic, Sun-Dried Tomatoes and Crushed Red Pepper Garlic and sun-dried tomatoes steeped in olive oil and as much "arrabiata" ("anger") as you like (in the form of crushed red pepper).

	Pasta with Bay Scallops and Roasted Summer Vegetables Tender bay scallops gently sauteed in garlic, olive oil and white wine are combined with roasted summer vegetables and tossed with fresh pasta.

	Pasta with Shrimp and Roasted Red Pepper Pesto An interesting twist on the Genovese favorite.

	Pasta Puttanesca An earthy sauce made with anchovies, olives, capers, tomatoes and lots of garlic.

	Oven Candied Tomatoes Vine ripened tomatoes are slow roasted, steeped in olive oil and infused with fresh herbs.

	Basic Risotto This creamy dish of rice that still has a "bite" can range from the simple and classic Milanese (with saffron and parmesan) to the exotic.

	Risotto with Zucchini Blossoms Vegetable broth, sparkling white wine and julienned fresh zucchini blossoms create a great summer combination.

	Wild Mushroom Risotto A mix of sautéd wild mushrooms is folded into a creamy risotto made with red wine.

	Tuscan Style Sautéed Spinach Baby spinach is sautéed in olive oil with lots of garlic and crushed red pepper.

	Summer Vegetable Frittata Farm fresh eggs and a well seasoned black steel pan make for a delicious frittata.

	Chocolate Gelato This recipe mimicks the real thing (which must be made with unhomogenized milk and kept in a forced air freezer, both of which contribute to the inimitable creamy texture).

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	Eggplant Caviar This spicy blend of roasted eggplant, garlic, Tabasco sauce, olive oil and lemon juice can be spread on cocktail bread or used as an accompaniment to meats and fish.

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	Crab Cakes Chunks of lump crab meat encased in a light batter and pan fried to a gentle crisp.

	Oven Baked Salmon A whole salmon filet is slow baked in low heat with a moist and tender result.

	Grilled Chicken Marinated chicken breast is grilled over a wood fire.

	Pan Seared Yellowfin Tuna Sushi grade yellowfin tuna coated with coarse ground coriander seeds and black pepper.

	Skin-On Mashed Potato Tower Made with tender soft-skinned new potatoes, this tower of seasoned mashed potatoes makes a dramatic presentation.

	Roasted Red Potatoes Red potatoes are tossed with olive oil and roasted until tender and golden brown. Leftover, they can be combined with red onion, parsley and mayonnaise to create a quick potato salad.

	Roasted Red Potato Salad A simple salad of oven roasted potatoes tossed with red onion, parsley and mayonnaise.

	Pan Roasted Corn Fresh corn kernels are pan roasted in olive oil over high heat until they begin to carmelize.

	Creole Shrimp More flavor with a lot less sodium than the commercially available creole seasonings.

	Cajun Rice A vegetarian take incorporating fragrant jasmine rice.

	Cherry Chocolate Chip Ice Cream Bits of fresh bing cherries mixed with small chocolate chips combine in this kids' favorite.

	Plum Swirl Ice Cream A plum cassis is swirled into an ice cream base made with plum liqueur in this decadent dessert.

	Nectarine Ice Cream Bits of fresh nectarine pulp and a hint of lemon juice flavor this ice cream best made at the height of summer.

	Peach Ice Cream Savory pieces of peach dot the texture of this simple ice cream.

	Mango Ice Cream Of all the ice creams I have made, this one is my favorite.

	Blueberry Ice Cream A subtly flavored fruit ice cream with a rich purple color.

	Frutti di Bosco Ice Cream It's farewell to the summer here with this "Fruits of the Forest" (mixed berries) flavor.

	Blackberry Ice Cream A purée of fresh blackberries adds a subtle flavor and appealing color to this simple ice cream.

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	Greek Salad Hearts of romaine, roasted red peppers, Kalamata olives and feta cheese, all tossed with a yogurt, lemon juice and fresh herb dressing.

	Greek Pizza Sauteed spinach, roasted red peppers, red onion, Kalamata olives and feta cheese give this pizza a Greek flavor.

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	All-Purpose Pasty Crust This versatile crust can be used for just about any type of tart or pie.

	Artisan Pizza Dough A low yeast, high salt blend that benefits from several rises (including a cold rise in the refrigerator) and creates a thin, chewy crust.

	Pizza Tomato Sauce A mixture of tomato sauce and paste, garlic and herbs and a special ingredient makes for a pizza sauce with the perfect texture and consistency.

	Fresh Straw and Hay Pasta This is the colorful name that Italians give to the combination of pasta fresca and spinach pasta.