Recipes with Mark

• Cool Tahini Pasta
• Cranberry, Shallot, and Dried-Cherry Compote
• Mango Curry Truffles
• Tandoori Turkey
• Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce
• Gianduia Gold Cups
• Whole-Wheat Bran Bread Risney-Manning
• Agave-Glazed Pork Belly with Grilled Pineapple
• Roasted Poblano-Cream Soup
• Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini
• Crème Fraîche Ice Cream
• Roasted Squash with Lemon-Tahini Sauce
• Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe
• Macaroni à la Gisolfi
• Olive-Oil Cake with Candied Orange
• Mochi-Covered Strawberries
• Big Island Wild Pig with Cavatelli
• Sun-Dried Tomato Risotto
• Pickled Crudités
• Tomatillo-Chipotle Salsa
• Andouille Sausage and Shrimp with Creole Mustard Sauce
• Spiced Venison Steaks with Red-Cabbage Confit and Red-Wine Sauce
• Buttered Haricots Verts
• Ouzo-Scented Almond, Yogurt, and Olive Oil Cake