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"Buckwheat-Cheddar Blini with Smoked Salmon   As a nod to their Norwegian heritage, celebrity chef and model Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmon every Christmas Eve. Now Dahl makes the blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d&amp;#039;oeuvres at parties throughout the year. Thai Crab-and-Green-Mango Salad To create completely satisfying dishes, Thai cooks aim for a mix of sweet, salty, sour, and bitter flavors. In this salad, chef Laurent Tourondel of the BLT Steak empire achieves that alluring combination by tossing tart green mango with cucumbers, a myriad of fresh herbs, a vibrant Thai dressing, and plenty of delicate, sweet crabmeat. Grilled Pork Tenderloins with Vegetable Curry Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans&amp;#039; Gautreau&amp;#039;s substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too. Turmeric-Roasted Cauliflower Su-Mei Yu of San Diego&amp;#039;s Saffron restaurant roasts cauliflower with spices and slivers of kumquat. The turmeric, white peppercorns, and coriander seeds are beneficial to the respiratory and circulatory systems; the kumquat, with its sour and bitter tastes, warms the chest and eases coughs. Coconut-Mango Frozen Yogurt Sophie Dahl&amp;#039;s coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. The method here, which does not require any special equipment, gives the frozen yogurt a fluffy, slightly icy texture, like a granita. For more creaminess, freeze the coconut base in an ice cream maker and swirl in the mango as soon as the frozen yogurt is done. Yogurt Panna Cotta with Pineapple Granita Jansen Chan, the pastry chef at Manhattan&amp;#039;s Oceana, grew up eating a Chinese dessert called &amp;quot;almond Jell-O&amp;quot; \u2014 essentially an almond-flavored panna cotta. Then he had his first real Italian panna cotta: &amp;quot;It was plainer, but so much richer,&amp;quot; he recalls. Here, Chan toys with the classic, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories. "^^<http://www.w3.org/2001/XMLSchema#string>
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