Recipes with Mark

• Grilled Sardine Tartines with Onion and Arugula
• Cherry-Almond Focaccia
• Scottish Trifle
• Chicken Under a Brick with Avocados and Chiles
• Bulgur, Pine Nut, and Red Pepper Pilaf
• Halvah Mille-Feuilles
• Cumin-Scented Quinoa and Black Rice
• Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
• Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes
• Ginger Rum-Glazed Ham
• Gingered Cream Cheese Grapes
• Flank Steak Salad with Frisée and Charred Pepper Salsa
• Sushi Rice
• Spicy Braised Chicken with Mushrooms and Star Anise
• Island Salsa
• Dan Dan Noodles
• Chipotle Deviled Eggs
• Chile Relleno Tart
• Braised Veal Shanks with Green Olives and Capers
• Cocoa-Date Truffles
• Open-Face Omelet Arnold Bennett
• Steamed Clams with Miso Aioli and Harissa
• Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce
• Sweet, Tart, and Spicy Shrimp and Cucumber Salad