- Apricot Spread
- Apricot-Pistachio Charoset
- Artichoke, Potato, and Portobello Mushroom Casserole
- Baked Halibut with Almonds
- Baked Rigatoni with Sausage and Mushrooms
- Baked Rigatoni with Sausage and Mushrooms
- Baked Rigatoni with Sausage and Mushrooms
- Beef, Mushroom, and Broccoli Stir-Fry
- Beurre Blanc
- Blackberry Slump
- Braised Chicken in Sun-Dried Tomato Cream
- Braised Chicken with Garlic and White Wine
- Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche
- Braised Duck Legs with Leeks and Green Olives
- Braised Duck Legs with Shallots and Parsnips
- Braised Pork Loin with Prunes
- Braised Short Ribs with Carrots and Onions
- Braised Veal Breast with Bulb Vegetables
- Braised Veal Breast with Herbs, Pernod, and Tomatoes
- Braised Veal Shanks
- Braised Veal with Gremolata
- Braised-Pork Hash
- Brandied Onion Soup with Croque-Monsieur Croutons
- Brothy Steamed Clams with Corn
- Buttermilk Cake with Blackberries and Beaumes-de-Venise
- Caipirinha de Uva
- Caramelized-Onion and Wine-Braised Brisket with Glazed Vegetables
- Cheese Fondue
- Cherry-Apricot Compote
- Chicken and Artichoke Stew
- Chicken and Artichoke Stew
- Chicken and Artichoke Stew
- Chicken Breasts with Rock-Shrimp Sauce
- Chicken Cacciatora
- Chicken Cutlets Veronique
- Chicken in Riesling
- Chicken Piccata
- Chicken Piccata
- Chicken Sausage
- Chicken Sauté with White Wine
- Chicken Stock
- Chicken Under a Skillet with Lemon Pan Sauce
- Chicken with Prosciutto, Rosemary, and White Wine
- Chicken with Prosciutto, Rosemary, and White Wine
- Chicken with Sun-Dried Tomato Cream Sauce
- Chicken, Shrimp and Sausage Stew
- Choucroute Garnie
- Cioppino
- Cipolline with Bay Leaf and Golden Raisins
- Clam and Oyster Chowder
- Clams with Jalapeño, Lemon, and Basil
- Clams with Spicy Tomato Broth and Garlic Mayo
- Coniglio Pizzaiola
- Corn and Potatoes with Heirloom Tomatoes
- Cornish Game Hens with Crab Apple-Sage Glaze
- Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
- Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
- Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary
- Crab Bisque
- Cranberry Rosemary Wine Jelly
- Creamy Chinese Celery Soup
- Creamy Mushrooms on Toasted Country Bread
- Creamy Soft Polenta with Meat Ragù
- Creamy Soft Polenta with Meat Ragù
- Curried Veal with Shallot and Pear Sauce
- Drunken Chicken
- Duck a l'Orange
- Duck Confit with Potato Leek Ragout
- Family-Style Veal Roast
- Fennel with Shallots, Rosemary and Goat Cheese
- Fig and Rosemary Pot Roast
- Fillet of Trout with Tomato
- Fillet of Trout with Tomato
- Fillet of Trout with Tomato
- Fish Fillets with Olives and Oregano
- Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde
- Fish Terrine
- Fish Terrine
- Fish Terrine
- Franks and Beans
- French Potato Salad
- Fresh Artichoke and White Bean Crostini
- Fricassee of Game Hen with Creamy Leeks and Vadoum
- Fried Cornmeal Shrimp with Butternut Squash Risotto
- Garlic Cheese Fondue
- Garlic-and-Herb-Braised Squid
- Garlic-Roasted Chicken Breasts
- Garlicky Black-Pepper Shrimp and Black-Eyed Peas
- Gemelli with Cheese and Quick Arrabbiata Sauce
- Giggle Juice
- Ginger, Fig, and Cranberry Semifreddo with Blackberry Sauce
- Gratin of Potatoes with White Cheddar and Tarragon
- Gratin of Potatoes with White Cheddar and Tarragon
- Gratin of Potatoes with White Cheddar and Tarragon
- Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)
- Greek-Style Shrimp
- Green-Grape Sangria
- Grilled Bacon-Wrapped Chicken
- Grilled Cheese with Sauteed Mushrooms
- Gruyère Fondue
- Gruyère Fondue with Salsa Verde
- Guava-Stuffed Chicken with Caramelized Mango
- Halibut with Capers, Olives, and Tomatoes
- Ham Hock and White Bean Stew
- Hazelnut, Sage, and Mushroom Stuffing
- Herb-Rubbed Steaks with Olives Provencal
- Holiday Ham with Riesling and Mustard
- Holiday Punch
- Honey-Poached Pears with Mascarpone
- Hoppin' John Risotto
- Hot-and-Sour Pumpkin Soup
- Italian Chicken with Mushroom-and-Wine Sauce
- Kumquat Compote with Sauternes and Ginger
- Lamb Shanks with Tomatoes and Fresh Herbs
- Lamb with Black Olives (Agnello con Olive Nere)
- Lavender and Thyme Roasted Poussins
- Lemon Chicken
- Lemon Chicken with Parmesan Crostini
- Lemon Risotto
- Lemon-Dill Sauce
- Lemony Mushroom Risotto
- Lima Beans with Clams
- Linguine and Clams with Tomato-Fennel Salsa
- Linguine with Brussel Sprouts Barigoule
- Linguine with Clams in Spicy Pernod Sauce
- Linguine with Garlic Shrimp and Basil
- Linguine with Sardines and Parsley
- Linguine with Shellfish Sauce
- Lobster and Shrimp Cioppino
- Lobster, Scallops, and Mussels with Tomato Garlic Vinaigrette
- Melon and Prosciutto Risotto
- Melon and Prosciutto Risotto
- Michael Lewis's Cassoulet de Canard
- Minestrone with Cabbage and Spinach
- Mini Meatballs in Saffron Sauce
- Mixed-Mushroom Risotto
- Monkfish and Clam Bourride
- Monkfish Saganaki
- Mulled White Wine with Pear Brandy
- Mushrooms Stroganoff
- Mussel and Carrot Soup
- Mussels and Fries with Mustard Mayonnaise
- Mussels à la Marinière
- Mussels in Cream Sauce
- Mussels in Green Peppercorn Sauce
- Mussels in Romesco Sauce
- Mussels with Chorizo and Tomatoes on Toast
- Mussels with Coconut Curry Sauce
- Mussels with Fennel and Lovage
- Mussels with Garlic and Fines Herbes
- Mussels with Tomato Broth
- Mussels with Tomatoes, Wine, and Anise
- Mussels With White Wine
- Mustard Seed-Crusted Salmon with Mustard Cream Sauce
- Oranges in Cinnamon Syrup
- Osso Buco Milanese
- Osso Buco-style Halibut and Whipped Potatoes with Herbs
- Pan-Baked Lemon Sole with Spinach, Olives, and Tomatoes
- Pan-Braised Chicken with Dried Fruits and Olives
- Pan-Roasted Veal with Salsa Verde
- Parmesan Broth
- Pasta with Clams
- Peach-Riesling Sangria
- Penne with Chicken, Shiitake Mushrooms, and Capers
- Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes
- Pineapple Sangria
- Poached Artichokes
- Poached Asian Pears with Star Anise and Tropical Fruit
- Poached Oranges with Candied Zest and Ginger
- Poached Oranges with Candied Zest and Ginger
- Poached Oranges with Candied Zest and Ginger
- Poached Pears in Phyllo Overcoat with Madeira Zabaglione `21' Club
- Poached Salmon in Aspic
- Poached Wild Salmon with Peas and Morels
- Pompano with Crabmeat and Citrus Beurre Blanc
- Pork Cassoulet with Pork Confit and Winter Tomato Sauce
- Pork Chops Scarpariello
- Pork Loin Roast with Fennel-Garlic Rub
- Pork with Gorgonzola Sauce
- Potato, Leek, Gruyère and Oyster Mushroom Gratin
- Proper Blokes' Sausage Fusilli
- Prosciutto-Wrapped Scampi
- Provençal Braised Lamb Chops
- Provencal Fish Soup with Saffron Rouille
- Provencal Fish Stew with Rouille
- Puerto Rican Crab
- Pumpkin and Shrimp Bisque
- Quail Sauce for Fresh Pasta
- Quick Cioppino
- Quick Paella
- Rabbit Cacciatore
- Radishes with Tarragon Beurre Blanc
- Rainbow Trout with Apple Pearls, Lemongrass Gremolata Crumbs, and Mosel Riesling Butter Sauce
- Raspberry Syllabub
- Ravioli with Sage Cream Sauce
- Rib-Eye Steaks with Béarnaise Butter
- Risotto with Mushrooms and Sugar Snap Peas
- Roast Chicken Stuffed with Fennel and Garlic
- Roast Chicken Thighs with Peas and Mint
- Roast Chicken with Lemon and Fresh Herbs
- Roast Chicken with Pancetta and Olives
- Roast Chicken with White Bean Stew and Pancetta
- Roast Cornish Game Hen with Spring Vegetables
- Roast Turkey with Black-Truffle Butter and White-Wine Gravy
- Roast Turkey with Black-Truffle Butter and White-Wine Gravy
- Roasted Beet Risotto
- Roasted Chicken with Dijon Sauce
- Roasted Double Veal Chops
- Roasted Lamb Shoulder (Agnello de Latte Arrosto)
- Roasted Pork Loin with Poached Plums
- Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus
- Roman Bortsch
- Roman-Style Fish Soup (Zuppa di Pesce alla Romana)
- Romano Risotto with Radishes
- Rotini with Roasted Peppers, Spinach and Pine Nuts
- Rustic Pear Tart with Late-Harvest Riesling
- Salade Vigneronne
- Salmon in Saffron Mussel Sauce
- Salmon Papillotes with Caramelized Onions and Currants
- Salmon Rillettes
- Salmon Trout Poached in White Wine
- Salmon with Grits and Caper-Cream Sauce
- Salmon with Mustard and Brown Sugar Glaze
- Saltimbocca
- Sangria Blanco
- Sauce Béarnaise
- Sauerkraut with Apples
- Sausage and Bean Soup
- Sausage-Stuffed Mushrooms
- Sautéed Chicken Paillards with Artichoke Hearts
- Sautéed Pork Tenderloin with Prunes
- Sauteed Baby Artichokes with Oven-Dried Tomatoes and Green-Olive Dressing
- Sauteed Chicken with White Wine and Tomatoes
- Sauteed Langoustine with Chardonnay Reduction
- Sauteed Pasta with Lobster
- Scallop Sauté with Miso Sauce
- Scalloped Potatoes with Goat Cheese and Herbes de Provence
- Scarlet Poached Pears
- Sea Bass with Tomatoes and Onions
- Sea Bream with Artichokes and Caper Dressing
- Sea Scallops with Ham-Braised Cabbage and Kale
- Seafood in Celery Root and Lovage Broth
- Seafood Salad with Collard Greens Slaw
- Seafood Salad with Collard Greens Slaw
- Seafood Salad with Collard Greens Slaw
- Seafood Salad with Collard Greens Slaw
- Seafood Stew with Fennel and Thyme
- Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce
- Seared Salmon on Baby Spinach
- Seared Scallops with Tarragon-Butter Sauce
- Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad
- Seckel Pear Tart with Poire William Cream
- Shellfish and Potatoes à la Marinière
- Shrimp and "Pearls"
- Shrimp and Mushroom Quinoa Risotto
- Shrimp and Mushroom Quinoa Risotto
- Shrimp and Pea Risotto
- Shrimp Risotto
- Shrimp Risotto with Baby Spinach and Basil
- Shrimp with Basil-Garlic Butter
- Shrimp, Zucchini and Red Bell Pepper Bisque
- Skate with Wild Mushrooms in Pearl Sauce
- Sluggers' Strawberry Slushies
- Smoked Salmon Pasta Verde
- Smoked Sausage, Kale and Potato Soup
- Smoky Sage and Giblet Gravy
- Spaghetti and Meatballs All'Amatriciana
- Spaghetti with Chorizo and Almonds
- Spanish-Style Clams
- Spanish-Style Rice with Chicken and Seafood (Riz à la Valencienne)
- Speidies
- Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce
- Spice-Rubbed Duck Legs Braised with Green Olives and Carrots
- Spiced Orange Wine
- Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano
- Spinach, Pear and Green Bean Salad with Riesling Dressing
- Spring Vegetable Ragoût
- Steamed Clams with Almond and Parsley Butter and No Linguine
- Steamed Fingerling Potatoes in White Wine
- Steamed Mussels in White Wine
- Steamed Mussels with Pernod, Celery Root and Saffron Aïoli
- Steamed Mussels with Sofrito
- Striped Bass with Swiss Chard, Chestnuts, and Pomegranate Vinaigrette
- Sumac-Rubbed Lamb with Minty Artichokes
- Sweet Wine Syllabub
- Tacchino Ripieno
- Tagliatelle with Mussels, Clams and Pesto
- Ten-Minute Ravioli with Tomato Cream Sauce
- Trout Choucroute
- Trout with Peppercorn Crust, Bacon and Red Cabbage
- Tuaca Zabaglione with Sauteed Vanilla Pears
- Tunnu Auruduci (Sauteed Sweet-and-Sour Tuna Steaks)
- Turkey and Vegetable Sauté
- Turkey Breast Braciola
- Turkey Cutlets in Anchovy-Butter Sauce
- Turkey Cutlets with Springtime Vegetables
- Turkey Tonnato
- Twelve-Fruit Compote
- Vanilla Pear Clafoutis
- Vanilla-Poached Pineapple
- Veal Cacciatore
- Veal Cutlets with Mushrooms and Tomatoes
- Veal Piccata with Capers and Pine Nuts
- Veal Scallops with Creamy Mushroom Sauce
- Veal with Gorgonzola and Sweet-and-Sour Red Cabbage
- Walnut Risotto with Roasted Asparagus
- White Chocolate Tiramisu Trifle With Spiced Pears
- Whole Snapper
- Whole Stuffed Artichokes Braised in White Wine
- Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary
- Wild Mushroom Ravioli in Porcini Broth
- Wild Mushroom Soup with Sherry
- Wild Striped Bass with Charred Leeks and Squid Vinaigrette
- Wine and Ham Croquettes
- Wine-Braised Chuck Roast with Onions
- Wine-Braised Chuck Roast with Onions
- Wine-Braised Chuck Roast with Onions
- Wine-Braised Ham with Shallots and Carrots
- Wine-Braised Leg of Lamb With Garlic
- Wine-Braised Leg of Lamb With Garlic
- Wine-Braised Leg of Lamb With Garlic
- Wine-Marinated Grapes
- Yellow Tomato Soup