Recipe Finder

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  Entree

  Okonomiyaki

  by Chef Hiroko Shimbo Japanese crepes stuffed with cabbage, pork and shrimp
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  Entree

  Pacific Rockfish with Edible Flowers

  By Chefs Ed Tuson and Sinclair Philip Pacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil
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  Soup and Stew

  Pea-Cucumber Gazpacho with Curried Scallops

  by Chef Ming Tsai Chilled English pea-cucumber gazpacho with curry-tea-spiced scallops and pea shoot salad
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  Entree

  Peperoni Ripieni Sottosopra

  by Chef Mary Ann Esposito Upside-down stuffed peppers
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  Soup and Stew

  Poached Garlic Soup with Thyme and Red Pepper Creams

  by Chefs Clark Frasier and Mark Gaier This is a favorite recipe for fall. It is robust and rich and certainly keeps the vampires away.…
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  Side Dish

  Potatoes with Green Tomato Jam

  by Ana Sortun Mediterranean-inspired potatoes served with tahini, yogurt, and green tomato jam
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  Side Dish

  Quick Pickled Peaches

  by Chef Michel Nischan A quick and easy way to pickle peaches
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  Side Dish

  Sautéed Spinach: Spinaci Saltati

  by Chef Lidia Matticcchio Bastianich
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  Side Dish

  Michelangelo's Spinach

  by Chef Lidia Matticcchio Bastianich
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  Entree

  Slow-Roasted Salmon with Melted Cabbage

  by Chef Michael Schlow Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.
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  Entree

  Chinese Noodles and Broccoli

  by Chef Didi Emmons Fresh Chinese noodles served with blanched broccoli and chile oil
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  Salad

  Chopped Summer Salad

  by Barbara Lynch Served with six-minute hen's eggs and truffled crostinis
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  Entree

  Cold Salmon with Black Sesame Crust and Herb Mayonnaise

  by Chef Jacques E. Haeringer A homemade mayonnaise prepared with extra virgin olive oil and fresh herbs is delicious and nutritious
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  Salad

  Composed Lily Bulb Salad

  by Chef Ken Oringer With black bean vinaigrette
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  Salad

  Couscous Salad with Arugula

  by Chef Ellen Ecker Ogden A couscous salad perfect for a picnic or potluck.
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  Entree

  Crawfish and Dill Pizza

  by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onons, three cheeses and fresh dill