Recipes
![Green Couscous Green Couscous](http://ww2.kqed.org/app/uploads/sites/56/2011/09/green-couscous1000-1-160x107.jpg)
Green Couscous
Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish.
![Darphin Potatoes Darphin Potatoes](http://ww2.kqed.org/app/uploads/sites/56/2011/09/darphine-potatoes1000-160x107.jpg)
Darphin Potatoes
The dish, also called pommes Darphin, after the chef who created it, is similar to what the Swiss call rösti potatoes.
![Individual Chocolate Nut Pies Individual Chocolate Nut Pies](http://ww2.kqed.org/app/uploads/sites/56/2011/09/chocolate-nut-pie1-1000-160x107.jpg)
Individual Chocolate Nut Pies
The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.
![Roast Capon with Armagnac-Mushroom Sauce Roast Capon with Armagnac-Mushroom Sauce](http://ww2.kqed.org/app/uploads/sites/56/2011/09/capon-mushrooms1000-160x107.jpg)
Roast Capon with Armagnac-Mushroom Sauce
Capons (neutered and fattened chickens) are available during the holiday season in many markets. They are moist, tender, and succulent and well worth their extra cost. [watch video]
![Ballottine of Chicken with Spinach Filling Ballottine of Chicken with Spinach Filling](http://ww2.kqed.org/app/uploads/sites/56/2011/09/ballotine-80x80.jpg)
Ballottine of Chicken with Spinach Filling
A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead.
![Nage Courte of Striped Bass Nage Courte of Striped Bass](http://ww2.kqed.org/app/uploads/sites/56/2011/09/striped-bass1000-160x107.jpg)
Nage Courte of Striped Bass
If you can’t find striped bass where you live, replace it with a fish of approximately the same size — anything from red snapper to porgy to black sea bass.
![Sea Bass in Shredded Potato Skin Sea Bass in Shredded Potato Skin](http://ww2.kqed.org/app/uploads/sites/56/2011/09/sea-bass1000-160x107.jpg)
Sea Bass in Shredded Potato Skin
These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.
![Brandade De Morue au Gratin Brandade De Morue au Gratin](http://ww2.kqed.org/app/uploads/sites/56/2011/09/brandade1000-160x107.jpg)
Brandade De Morue au Gratin
Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.
![Crispy Tuiles a L’Orange Crispy Tuiles a L’Orange](http://ww2.kqed.org/app/uploads/sites/56/2011/09/tuiles-a-lorange1000-160x107.jpg)
Crispy Tuiles a L’Orange
Tuile means “tile,” and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange zest, this is a nice variation.
![Quick Almond and Plum Cake Quick Almond and Plum Cake](http://ww2.kqed.org/app/uploads/sites/56/2011/09/almond-plum-cake1000-160x107.jpg)
Quick Almond and Plum Cake
It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining ingredients.