- Almond Joy Cheesecake
- Asian Avocado Salsa
- Australian Pavlovas with Ginger and Tropical Fruits
- Baked Salmon Stuffed with Mascarpone Spinach
- Balsamic-Blackberry Crème Brûlée
- Black Cod with Mushrooms and Sansho Pepper
- Blackberry Buttermilk Cake
- Blueberry Crumble Pie
- Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces
- Brown Sugar–Ginger Cream Cake
- Cacio e Pepe
- Cacio e Pepe
- Cappuccino Chocolate Layer Cake
- Caramel-Cognac Fondue
- Carrot Cake with Lime and Mascarpone Topping
- Cavatelli Pasta with Lobster, Spring Peas, and Mascarpone
- Caviar Parfaits
- Chicken Skewers with Tarragon-Pistachio Pesto
- Chocolate Ganache Cakes with White-Coffee Foam
- Chocolate Mousse
- Chocolate Pizza
- Chocolate Pudding Pie
- Chocolate Pudding Pie
- Chocolate-Orange Cookie Stacks
- Clementine Sauce
- Coconut Macaroons
- Crab and Herb Fettucine
- Crème Brûlée Tart
- Creamy Limoncello
- Crisp Roast Duck
- Cucumber Sake-Tini
- Date Night Pork Chop
- Dense Chocolate Fudge Cake
- Dulce de Leche and Nut–Butter Truffles
- Fava Beans with Crème Fraîche and Mint
- Fig and Blue Cheese Savouries
- Filet Mignon with Stroganov Sauce
- Filet Mignon with Truffled Mushroom Ragoût
- Fondant-Covered Wedding Cake with Raspberries and Chocolate
- French 75 Cocktail III
- Glazed Chocolate Cake with Sprinkles
- Glazed Chocolate Cake with Sprinkles
- Gluten-Free Coconut Layer Cake
- Golden Banana Cake
- Gorgonzola and Leek Crème Brûlée
- Gourmet Live's First-Birthday Cake
- Gourmet Live's First-Birthday Cake
- Grilled Veal Chops with Caper and Sage Sauce
- Heart-Shaped Dried Cherry and Chocolate Chip Scones
- Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish
- Hibiscus Punch
- Honey Cake
- Italian Gianduia Loaf with Custard Sauce
- Lavender and Peach Bellini
- Lemon Balm Honeysuckle
- Lemon Blinis with Caviar and Scallion Crème Fraîche
- Lemon Crème Brûlée with Fresh Berries
- Lemon Crème Brûlée with Fresh Berries
- Lemon Crème Brûlée with Fresh Berries
- Lemon-Poppy Seed Waffles with Blueberry Sauce
- Lemony Mushroom Risotto
- Linguine with Shellfish Sauce
- Little Lemony Ricotta Cheesecake
- Lobster Crisps in Champagne-Dill Sauce
- Lobster fra Diavolo
- Lord Grey's Peach Preserves
- Maple Pumpkin Pots de Crème
- Mexican Chocolate Soufflé Cakes
- Mexican Turtle Chocolate Mink
- Mexican Turtle Chocolate Mink
- Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach
- Mulled White Wine with Pear Brandy
- Mushroom Consomme with Morels and Pastry "Hats"
- Orange Coeurs à la Crème with Strawberry Raspberry Sauce
- Oysters on the Half Shell with Oriental Mignonette
- Pan-Roasted Rib Eyes
- Pan-Seared Halibut with White Asparagus Risotto and Pea Purée
- Pan-Seared Steaks with Shallot Sauce
- Panna Cotta with Crushed Raspberry Sauce
- Pasta with Sun Gold Tomatoes
- Peach Melba with Burnt Caramel Sauce
- Pears Poached in Port and Cranberry Juice with Port Syrup
- Peppercorn-Crusted Muscovy Duck with Blueberries
- Perfect Manhattan
- Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower
- Pink Champagne Punch
- Pork Chops Scarpariello
- Pork Loin Chops with Pineapple Relish
- Prosecco-Raspberry Gelée
- Prosecco-Rose Petal Pops
- Raspberry Bread Torte with Bittersweet Chocolate Ganache
- Red Potatoes with Olives, Feta and Mint
- Rhubarb Fool
- Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad
- Roast Capon with Lemon, Thyme, and Onions
- Roast Chicken with Saffron, Hazelnuts, and Honey
- Roast Cornish Game Hen with Spring Vegetables
- Roast Five-Spice Duck with Honeyed-Mango Chutney Sauce
- Roast New York Strip Loin With Garlic-Herb Crust
- Roasted Beet Soup with Crème Fraîche
- Roasted Cod on Large Garlic Croutons
- Roasted Guinea Hens with Whole-Grain Mustard and Herbs
- Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce
- Romeo's Sighs and Juliet's Kisses
- Romeo's Sighs and Juliet's Kisses
- Rum-Scented Marble Cake
- Rustic Plum and Port Tart
- Salade Vigneronne
- Salmon Fillets with a Wasabi Coating
- Salmon Papillotes with Fennel, Potatoes, and Olives
- Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage
- Scallion Crusted Artic Char
- Seckel Pear Tart with Poire William Cream
- Short Ribs Provençale with Crème Fraîche Mashed Potatoes
- Shrimp Risotto
- Sliced Melon with Serrano Ham, Marcona Almonds, and Basil Oil
- Steaks with Blue Cheese and Toasted Walnut Butter
- Steamed Lobster with Lemon-Herb Butter
- Strawberry Pazzo Cake with Herbed Crème Fraîche
- The Rib
- Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce
- Upside-Down Grape and Mascarpone Cheesecake
- Vanilla-Lime Flan
- Veal Prince Orloff
- Warm Cherry Bread Pudding
- Warm Chocolate Cake with Whipped Cream
- Warm Walnut Brownie Pudding
- White Elephant Cake with Buttercream Frosting