Excellent Birds, Laurie Anderson’s Birdhouse Potatoes with Brussels Sprouts, Snap Peas, and Mushrooms

Nettles Galore, April in Whidbey Island, Neah Bay Halibut with Creamed Nettles and Morels from ‘Lark’

Elegance for Dessert, Lacquered Peaches with Rum Caramel Sauce from John Sundstrom ‘Lark’ Cookbook

Tasteful, not Wasteful, Celery Leaf Fattoush, Middle Eastern Riff from ‘Eat it’ Up by Sherri Brooks Vinton

Dripping Sticky Sweet Juice, Roasted Plum Sorbet, from Annie Rigg ‘Summer Berries and Autumn Fruits’

Serve Flavorful Side, Grilled Asparagus with Lemon Zest and Mustard from Floyd Cardoz ‘Flavorwalla’

Something to Save for Cold Evenings, Comte Cheese Fondue from Luke Nguyen’s France Cookbook

Christmas Tease, Christmas Rice Pudding with Almonds from ‘The Scandinavian Kitchen’ Paperback Edition

Get your Chile Going, Suckling Lamb Barbacoa Taco from ‘Mexico from the Inside Out’ by Enrique Olvera

Dried Daikon Threads, Kiriboshi Daikon, from ‘Preserving the Japanese Way’ by Nancy Singleton Hachisu