Recipes with Reserve

• Cheddar and Chive Yorkshire Pudding
• King's Cake
• Penne with Spinach and Chicken
• Light Vegetable Broth
• Red Cabbage with Apricots and Balsamic Vinegar
• Turkey Giblet Gravy
• Veggie Cassoulet
• White Bean, Sun-dried Tomato, and Feta Bites
• Pork Cassoulet with Pork Confit and Winter Tomato Sauce
• Tomato-Fennel Soup with Gremolata
• Apricot Pistachio Fruitcakes
• Pan-Roasted Salmon With Grapefruit-Cabbage Slaw
• Cherry-Fudge Brownies with Chocolate Sauce and Chocolate-Dipped Cherries
• Grilled Whole Turkey
• Five-Spice Tofu Stir-Fry with Carrots and Celery
• Braised Veal with Aromatic Vegetables
• Artichoke and Feta Cheese Pizza
• Veal Shanks, Artichoke Hearts, and Chick-Peas with Preserved Lemon
• Roasted Fennel, Carrots, and Shallots
• Turkey Hash with Sweet Potatoes and Turnips
• Roasted Chicken with Carrots, Turnips, and Zucchini
• Thick White Noodles in Soup, Topped with Eggs and Scallions
• Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette
• Shrimp Salad with Cucumber and Fennel