Grilled Baby-Potato Salad

Hawaiian Smoothies

Porcini Meat Sauce

No. 1 Fruit Stand Peach Cobbler

Chèvre-Pepper Sticks

White Chicken Chili

Roasted Artichoke Salad with Lemon and Mint

Creamed Spinach with Pernod

Mexican Clam Chowder

Cracked Crab Vinaigrette

Sole with Creamed Mushrooms

Roasted Garlic with Rosemary

Creamed Honey and Miso-Glazed Salmon

Rice and Rosemary Blossom Salad

Bright Ranch Cherry Pie

Roast Hens with Golden Vegetable Hash

Chef Paul Bertolli’s Zucchini Carpaccio

Baked Cranberry-Ginger Chutney

Sweet Plum Sauce

Pastis-marinated Chèvre

Perfect Tea

Pumpkin Pilaf

Habanero Vinegar

Salmon with Ginger-Banana Sauce