Print Recipe VERMONT SPRING LAMB; PEAS À LA FRANÇAISE AFTER WE BUTCHER half of a twenty-pound lamb, every piece finds its place with this classic spring...
Print Recipe CLAY-BAKED KING SALMON THIS ANCIENT COOKING method was imagined centuries ago and can be found in numerous cultures. Tightly wrapped in the fragrant fig...
Print Recipe ELYSIAN FIELDS FARM LAMB RACK; SPICED TOMATO CHUTNEY, SUMMER SQUASH, BLACK OLIVES I CANNOT EAT LAMB without thinking back to Roger Vergé, who, at...
Print Recipe RED SNAPPER “EN CROÛTE DE SEL” HARISSA, PISTACHIO BUTTER RESTAURANT TRENDS come and go, and so do service styles. I take pleasure in going...
Print Recipe GARLIC-STUDDED GIGOT WITH ARTICHOKES AND WATERCRESS Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1 lamb leg thigh bone removed,...
Print Recipe LOUP DE MER ON HERBES DE PROVENCE CITRUS SALT;FENNEL AND GRAPE SAUCE VIERGE Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial...
Print Recipe DOVER SOLE BALLOTINE À LA POLONAISE HERE AGAIN we are inspired to explore a classic French recipe and add our own twist. The concept...