Serve with: Easy Herbed Salad and Sparkling Grapefruit Sorbet Floats Serve with: Slow-Cooked Sourdough Bread and Pomegranate Pavlova with Pistachios and Honey Serve with: Sweet Ricotta and Strawberry Parfaits Serve with: Buttermilk-Sage Dinner Rolls and Raspberry Crème Brûlée Serve with: Lentil Pilaf and Molten Chocolate Lava Cakes Serve with: Blistered Green Beans and Chocolate Cannoli Serve with: Balsamic Roasted Brussels Sprouts with Bacon and Cinnamon and Brown Sugar Custards Serve with: Acorn Squash and Beet Salad and Salted Caramel Pots de Creme Serve with: Roasted Red Pepper Soup Serve with: Roasted Asparagus and Almond-Tangerine Panna Cotta Serve with: Balsamic-Glazed Tri-Color Carrots Serve with: Broccolini with Peas and Seared Lemons and Coffee-Raspberry Zabaglione Semifreddo Serve with: Lemon Olive Oil Cake Serve with: Classic Zabaglione Serve with: Spaghetti Aglio e Olio and Rustic Blood Orange Tart with Salted Pecan Crust Serve with: Roasted Root Vegetables Serve with: Ginger-Pear Galette