Recipes with Mark

• Green Bean Salad with Apricot Vinaigrette
• Asian Pork Tenderloin Fallom
• Pasta with Peas, Ricotta Salata, and Lemon
• Roasted Peppers with Nectarines
• Golden Onion and Zucchini Lasagne
• Mexican Cooler (Tamarindo)
• Caldo Tlalpeno
• Seared Duck Breast with Chili, Honey & Ginger Glaze
• Brined Roast Turkey Breast with Confit Legs
• Seafood, Sausage and Bell Pepper Paella
• Walnut Cake with Sautéed Pears, Pecorino, and Black Pepper Ice Cream
• Snap Bean and Radish Crudites with Caesar Mayonnaise
• Toasted Guajillo Chile Salsa
• Pan-Roasted Chicken with Harissa Chickpeas
• Veal Shank with Balsamic Onions and White Beans
• Cheese Blintzes with Strawberry-Rhubarb Compote
• Mocha Custards
• Chile-Lime Cashews
• Smoked-Salmon Canapes with Chive-Mustard Butter
• Heirloom Squash Farrotto
• Striped Bass Escabèche with Bell Peppers and Green Beans
• Pork Tonkatsu with Watermelon-Tomato Salad
• Strawberry Sorbet with Balsamic Vinegar and Amaretti Cookies
• Watercress, Walnut, and Roquefort Salad