Jennifer Harington Brizzi
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A few recipes from my columns, cooking demonstrations, and classes:

First Courses

  • Pino’s Sicilian Bruschetta
  • Baked Sheep Camembert with Almond Crumb Crust
  • Cherry Tomatoes Stuffed with Crab Remoulade
  • Chilled Cucumber and Avocado Soup
  • Mediterranean Zucchini and Feta Fritters
  • Baba Ghannouj/Eggplant Dip

Mains

  • Ravioli with Halloumi Cheese and Mint
  • Greek Stuffed Vegetables
  • South African Curried Lamb Bobotie
  • Escalivada/Catalonian Roasted Pepper and Eggplant

Sweets

  • Vietnamese Coconut Flan
  • Rhubarb Raisin Compote
  • Bourbon Pecan Pie with Julep Whipped Cream



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