Recipes
Play Novocaine Rhapsody with Porcini Dusted Seared Gulf Grouper from Pickles, Pigs and Whisky
Cartellate Calls for Vino Cotto, Fried Pastry Rosettes Bathed in Mosto Cotto
Strong Feelings on How to Cook Meat, Poached and Grilled Lamb from ‘Coi’ Cookbook
Grand Union Buffalo Rib Eye from A Century of Restaurants by Rick Browne
Argillae Orvieto with Fettucine with Vodka and Lemon from Patricia Wells ‘French Kitchen Cookbook’
Brazilian Flavors on Freezing Day, Oyster and Cupuacu from Alex Atala book D.O.M
Making Banana Resolutions? Happy New Year, Bonne Annee 2014 with Banana Recipes
Paprika Butter Crust Gives Orange Glow to Savory Pies
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