This recipe is adapted from "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley, 2009), which also has a recipe for preserved lemons. Serve this dish with nutcrackers, so that guests can work on their own crabs and lobster tails. The job can get messy, so have extra napkins on hand.
A piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. Cilantro's pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.
Emeril Lagasse lightened up a traditional Italian meat sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan. One batch will serve 8 people.