Recipes

Poulet de Provencal
Herbed Salmon Patties
Spring Pea Soup with Lemon & Ricotta
Apricot-Mustard Salmon with Massaged Chard
Socca with Mushrooms & Lemon Ricotta
Beef Bourguignon
Pâte Brisée
Green Onion Flan
Lamb Kebobs
Colombian Braised Beef (Posta Negra)
Cremini Mushroom Soup
Chicken Chilindrón
Tuna Tartare
Amaranth Crusted Sea Bass with Confit of Tomato & Curry Oil
Autumn Squash & Ricotta ‘Rotolo’
Basil Barley Risotto
Beggar’s Purse with Chanterelles & Chèvre
Best-Ever Gnocchi
Cara Cara Orange & Chardonnay Salt Popcorn
Celeriac & Leek Potage with Roasted Butternut Squash
Coq au Vin
Corn Custard
Dave’s Turkey & White Bean Chili
Delicata Squash Sformato
Dijon Vinaigrette
Duck Breast with Roasted Fennel
Dungeness Crab Cakes with Cucumber & Coriander Slaw
Ginger & Black Pepper Butterscotch Pudding
Herb Crusted Lamb With Purée of Butternut Squash and Fricassee of Winter Mushrooms
Lamb Tenderloin with Rose Harissa
Lebanese Lamb Tenderloin
Lynmar Popcorn with Gravenstein Apple & Mulberry Salt
Miso-Maple Loaf
Pappardelle with Red Wine and Meat Ragù
Polenta con Formaggio e Funghi
Porcini Crusted Short Ribs
Chef David’s Pork Brine
Preserved Lemon Sauce
Roast Filet of Beef with Roquefort & Olive Crust
Roasted Parsnip Risotto with Sugared Pecans
Saffron and Marjoram Arancini di Riso
Sage-Roasted Fingerling Potatoes
Salmon with Tomato and Roasted Leek
Sausage, Kale &White Bean Soup
Seasonal Green Salad with Orange Blossom Dressing
Bone Steaks with Grilled Eggplant Caponata
Tomato Soup
Watermelon Tomato Salad with Burrata & Basil
Ikarian Braised Pork with Honey, Orange & Rosemary
Alsatian Onion & Bacon Tartlets