Recipes with Stock
- Tarragon and Lemon Roast Chicken
- Winter Squash-Stuffed Pasta with Almonds
- Horseradish-Crusted Salmon with Beet Sauce
- Creamy Rice with Parsnip Purée and Root Vegetables
- Pork Loin with Morel Stuffing
- Coriander-Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce
- Fish Soup (Brodo di Pesce)
- Three-Onion Sauté
- Roast Heritage Turkey with Bacon-Herb and Cider Gravy
- Shrimp Grits, Pickled Jalapeño, Fried Egg
- Chestnut and Sherry Soup with Truffle Garnish
- Beef Meatball Bourguignon
- Tagliatelle with Spotted Sardines, Eggplant, and House-Baked Ricotta Salata
- Slow-Cooked Lamb with Sage and Pearl Barley
- Chilled Red Pepper Soup with Basil and Croutons
- Seven-Vegetable Couscous with Chunky Onion Harissa
- Loin of Veal with Shiitake Stuffing
- Polenta Layered with Cabbage and Sausages
- Senegalese Chicken with Black-Eyed Peas and Avocado-Zucchini Relish
- Roast Turkey with Sausage Fennel Stuffing and Madeira Gravy
- Grilled Lemongrass Chicken with Red Quinoa and Vegetables
- Baguette, Smoked Oyster, and Pancetta Stuffing
- Duck-Fat Turkey Breasts with Green Onion Puree
- Roast Veal Brisket with Marsala-Mushroom Sauce