The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas-and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate. Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine. Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan. Sarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook and Cold-Weather Cooking. Currently she writes a weekly food column for Nantucket's Inquirer and Mirror newspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod. FRUIT GAZPACHO A combination that will dazzle your eyes and your palate. 2 cups tomato puree 3 cups freshly squeezed orange juice 2 teaspoons sugar Grated zest of one orange Grated zest of one lime 2 cups diced cantaloupe 2 cups diced honeydew melon 1 mango, peeled and diced 1 apple, peeled and diced 1 cup fresh blueberries 1 cup halved green or red seedless grapes Fresh strawberries, hulled and cut in half (garnish) 1 or 2 kiwis, peeled and sliced (garnish) 1. Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the puree into the remaining fruit mixture. 2. Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours. 3. Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices. 8 first-course portions BUTTERFLIED LEG OF LAMB 1 cup dry red wine 3/4 cup soy sauce 4 large cloves garlic, crushed 1/2 cup chopped fresh mint 2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried 1 tablespoon coarsely ground black pepper 1 butterflied leg of lamb (about 4 to 5 pounds) 1. Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently. 2. Prepare hot coals for grilling. 3. Drain the meat but reserve the marinade. Grill the lamb 4 inches a

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