International

Crepes with apples and salted dulce de leche

There are three stages in making this dish. Caramelizing the apples, making the salted caramel and cooking the crepes. You can do them in any order but since I cooked the apples in the pan before I made the crepes, that is how the recipe is written.

Cook time: 20

Servings: 5 crepes

Pork chops with honey orange sauce

Browned boneless pork chops and softened onion slices braise in freshly-squeezed orange juice until the cooking liquid is thick and sticky. Honey is added to give the dish a glossy finish and balance the tang of the orange juice.

Cook time: 30

Servings: 3 people

Grilled beef bone marrow

Rich. Indulgent. You may just scoop the marrow with a spoon and pop it into your mouth. Or you may enjoy it the way the French and Hungarians do by spreading the marrow on crusty bread.

Cook time: 12

Servings: 2 people

Roast pork loin with mustard and thyme

Roast pork loin smothered with mustard and fresh thyme is served with asparagus cooked in a special vinaigrette.

Cook time: 50

Servings: 6 people

2-cheese spaghetti and fresh mussels in white wine sauce

No butter. No olive oil. The pasta sauce is reduced mussel broth and white wine thickened with melted cheeses.

Cook time: 15

Servings: 1 person