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Black Forest Duck Ham
Recipes
By Frédéric Morin, Joe Beef, Liverpool House & McKiernan Luncheonette Bar à Vins
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Sea Urchin Pasta with Fennel, Garlic & Creamy Sauce
Recipes
By Didier Elena, Adour Alain Ducasse at the St. Regis
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Curry Spiced Foie Gras Torchon with Cinnamon/Blood Sauce
Recipes
By Brad Farmerie, Public, the Monday Room, Double Crown & Madam Geneva
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Veal Heart Sweetbreads
Recipes
By Brian McCracken and Dana Tough, Tavern Law and Spur Gastropub
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Honey Glazed Baby Back Ribs with Thai Basil, Mint & Crispy Lotus Root
Recipes
Craig Koketsu, presented at the 2011 Flavor Summit, The Culinary Institute of America
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Roasted Lamb Ribs
Recipes
By Mateo Granados, Mateo Granados Catering Company
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Ossabaw Pork Belly with Morels, Green Garlic & Spring Herbs
Recipes
By Peter Hoffman, Back Forty
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Salsa Maró
Recipes
By Peter Hoffman, Back Forty
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Fennel/Pepper Crusted Yellowfin Tuna with Artichokes, Fennel & Citrus Oliv...
Recipes
By Manuel Perez, The Peacock Inn
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Pistachio Cake with Passion Fruit Buttercream & Green Cardamom Kulfi
Recipes
By Surbhi Sahni, Tulsi
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Squab & Brisket with Favas, Plums & Smoke
Recipes
By Edward Lee and Nick Sullivan, 610 Magnolia
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Dirty Rice & Shrimp
Recipes
By Marcus Samuelsson, Red Rooster Harlem
