-
Deviled Egg Croquettes
Recipes
From chef David Craine of BLT Bar & Grill in New York City
-
Green Prawns
Recipes
By Philippe Chow of Philippe by Philippe Chow in New York City
-
Hand-Pulled Noodles
Recipes
By Philippe Chow of Philippe by Philippe Chow in New York City
-
Beef Pesto
Recipes
“This was our hallmark dish at the Wellington Sugar Club, and now,” says Peter Gordon, “27 years later, it features on the menu at The Sugar ...
-
Toffee/Apple Cheesecake with Bramble Compote, Salted Caramel Ice Cream & To...
Recipes
Part of Geoffrey Smeddle's (chef/owner of The Peat Inn in Fife, Scotland) Burns Night Supper.
-
Smoked Partridge with Haggis Bonbons, Black Pudding, Salsify & Celeriac
Recipes
Part of Geoffrey Smeddle's (chef/owner of The Peat Inn in Fife, Scotland) Burns Night Supper.
-
Cured Salmon with Oyster Panna Cotta, Crab, Avruga Caviar & Avocado/Crème ...
Recipes
Part of Geoffrey Smeddle's (chef/owner of The Peat Inn in Fife, Scotland) Burns Night Supper.
-
Pork Cheek & Onion Toast
Recipes
Part of Geoffrey Smeddle's (chef/owner of The Peat Inn in Fife, Scotland) Burns Night Supper.
-
Duck Pastilla
Recipes
Part of Geoffrey Smeddle's (chef/owner of The Peat Inn in Fife, Scotland) Burns Night Supper.
-
Cheeseburger Macarons
Recipes
Part of Geoffrey Smeddle's (chef/owner of The Peat Inn in Fife, Scotland) Burns Night Supper.
-
Galette des Rois
Recipes
By François Payard of FP Patisserie and François Payard Bakery, various locations
-
Quinoa French Toast with Red Kuri Squash & Mt. Olympus Herbal Tea Ice Cream
Recipes
Le Petit Déjuener from Ken Oringer and pastry chef Monica Glass of Clio in Boston
