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Chèvre-Stuffed Apricots | |
Appetizer | |
Amy Sherman |
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Olives and Feta Marinated with Lemon and Vermouth | |
Appetizer | |
Amy Sherman |
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Prosciutto Pear Bites | |
Appetizer | |
Amy Sherman |
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Tuna Tartare with Cucumber Salad | |
Appetizer | |
Preston Dishman |
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Broiled Flank Steak | |
Dinner | |
Patricia Jimenez-Perez |
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Paglia e Fieno (Straw and Hay) Pasta | |
Dinner | |
Deborah Dal Fovo |
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Pan Seared Sea Scallops with Fennel, Orange and Watercress | |
Dinner | |
Preston Dishman |
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Pan-Roasted Salmon with Tomato and Herb Cream | |
Dinner | |
Preston Dishman |
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Spaghetti al Pomodoro | |
Dinner | |
Deborah Dal Fovo |
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Whole-Roasted Chicken | |
Dinner | |
Patricia Jimenez-Perez |
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Creamy Mashed Potatoes | |
Side Dish | |
Patricia Jimenez-Perez |
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Oven-Roasted Potatoes | |
Side Dish | |
Patricia Jimenez-Perez |
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Chocolate Ganache | |
Dessert | |
Gabrielle Feuersinger |
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Cream Cheese Frosting | |
Dessert | |
Gabrielle Feuersinger |
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Devil’s Food Cake | |
Dessert | |
Gabrielle Feuersinger |
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Vanilla Sponge Cake | |
Dessert | |
Gabrielle Feuersinger |
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