Recipe: Kelly’s Savory Chicken Meatballs

Kelly’s Chicken Meatballs have everything a staple of a good Dinner Party should have: Flavor, and tons of it; ease of preparation, flexibility and, dare we say a slightly healthier approach to its red-meat counterpart. This dish can be prepared a day or two in advance and served as an entrée or appetizer. Who could ask for anything more? The recipe, of course…

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Recipe: Gino Valpredo’s Arugula with Oranges

For some, salad is the beginning of the meal but for Gino Valpredo, owner and proprietor of Luigi’s, a fresh salad takes its place right next to the main course. When it comes time to serve up dinner, nothing could be simpler than starting with a fresh green salad that you’ve prepared in advance. In this case, Gino suggests pairing the sweetness of fresh orange segments and the peppery tang of arugula. Very few salads can match the sheer simplicity, yet complex taste, of this Italian-inspired course.

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Recipe: Bread Pudding with Lemon Sauce

More than a mere vehicle for sustenance, food unites us all. This couldn’t be more true when it comes to dessert: The one, great equalizer. But a good dessert doesn’t just taste sweet. It restores the palate and invites diners to explore greater future culinary depths. The right dessert makes everything else seemed balanced and at peace. Rather than an expected conclusion, a dessert completes, surprises, and leaves a lingering sense of wonder on the tongue. Yes, dessert can do all this. And it does when you’ve got the Spot Light Café to guide you.

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Recipe: Miyoshi’s Rock ‘n’ Roll Roll

Sean Park of Miyoshi’s contributes a recipe for this special roll. What’s great about it is that you can change the recipe according to what you like, says Park. For example, instead of using crab or shrimp, try asparagus. That’s what makes this dish so versatile and such a hit with sushi fans. He also recommends going to a sushi restaurant and buying sushi rice from the chefs. That can save you a lot of time.

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