Recipes with Reserve

• Spiced Bulgur with Tomatoes
• Santa Barbara Spot Prawns in Pernod
• Flatbread Pizzas with Olives, Feta and Artichokes
• Pork Walnut Stuffing with Squash and Sage
• Ginger-Garlic Hummus
• Rack of Lamb with Swiss Chard
• Apricot Chicken with Almonds
• Hummus & Curried Cauliflower Tartine
• Oysters with Champagne-Vinegar Mignonette
• Yorkshire Puddings
• Clam and Calamari Seafood Stew with Salsa Verde
• Double-Cherry Streusel Bars
• Mango-Pineapple-Lime Cheesecake with Ginger Crust
• Lobster Gelees with Fresh Tarragon Oil
• Young Lettuces With Herbed Avocado
• Creamy Shellfish and Root Vegetable Stew
• Pastry-Wrapped Brie with Raspberries
• White-Cut Chicken
• Strawberry-Rhubarb Shortcakes
• Strawberry Cream Cheese Waffle Sandwiches
• Corn and Salmon Chowder
• Peach Cheesecake with Gingersnap Crust
• White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream
• Golden Beet Soup