Get the latest recipes from Pascale http://www.grouprecipes.com/people/pascale Thi is a recipe from Sheila Lukin's All Around the World Cookbook, to which I have made minor edits. She calls for plum tomatoes, but Heirloom ones are so much more juicy and fragrant. You can use any mix of good tomatoes (never use the tasteless grocery store ones or canned). You can also substitute basil or dill, but trust me, the fresh tarragon is so wonderful! She also calls for orange zest, which you may prefer, but I like the lemon. If you want it to have a more citrus taste, try a Meyer lemon or orange-infused olive oil. This is delicious and light, perfect for a summer lunch. It is one of my favorite recipes. I count the days until the tomatoes ripen. As always, adjust proportions to your tastes. http://www.grouprecipes.com/45986/amandari-smoked-salmon-pasta.html Someone once made this wonderful recipe for a dinner party. It's fantastic and is part of some special memories for me. You must steam the artichokes fresh. If you use artichoke hearts from a jar, it will be a disaster. Sorry kids, I have a ravioli press, but I have never used it. I buy my ravioli, homemade from a local Italian market, Lucca. http://www.grouprecipes.com/45299/ravioli-with-gorgonzola-artichoke-hearts-and-peas-sauce.html I had something similar at the cafe of the Museum of American Indian in Washington, DC. I liked it so much that I went home and reconstructed it, but replaced the cranberries with dried tart cherries. This is one of those recipes where you should use the nut and cherry measurements as a guide and adjust everything to your taste. This salad is good as an accompaniment to lamb chops or broiled or grilled salmon. It's also great to eat for breakfast! http://www.grouprecipes.com/45297/wild-rice-salad.html A friend recently made this rice congee. He substituted mustard greens for the bok choy and I think that's the way to go -- much more flavorful. You could also do a combination of the two. http://www.grouprecipes.com/45059/congee-with-mustard-greens.html Thomas Keller's recipe, from Bouchon. This chicken is so good, you will not believe how simple it was to prepare. Makes a bit of a mess of the oven and produces a good deal of smoke (open the windows, turn on the hood fan), but so worth it. http://www.grouprecipes.com/45057/thomas-keller-mon-poulet-roti.html