Recipes with Mark

• Asian Hot Pot with Chicken and Sweet-and-Spicy Dipping Sauce
• Farro with Wild Mushrooms and Herbs
• Lemonade and Rosé Water Coolers
• Pasta Salad with Cherry Tomatoes and Green Olivada
• Falafel-Spiced Tomatoes and Chickpeas on Flatbread
• Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habanero
• Lemongrass Vinegar
• Roast Fillet of Beef with Cornichon Tarragon Sauce
• Herbed Oxtail Terrine
• Charred Tomato Mint Salsa
• Sizzling Halloumi Cheese with Fava Beans and Mint
• Peach Tart
• Chopped Veggie Salad with Watermelon and Feta Cheese
• Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata
• Roasted Corn with Manchego & Lime
• Ananda Caesar Salad with Cornmeal-Chickpea Pancake
• Pickled Baby Carrots and Zucchini
• Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage
• Individual Maple and Mascarpone Cheesecakes
• Lamb Kebabs with Pomegranate-Cumin Glaze
• Cranberry-Pepper Jelly
• Boudin Blanc-Stuffed Turkey Breasts with Chestnuts
• Middle Eastern Sesame Lamb Meatballs with Minted Yogurt Dip
• Stilton with Della Robbia Fruits and Nuts