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

Yellow Rice

Tomato Salad with Guacamole Dressing

Warm Potato and Green Bean Salad with Summer Savory

Toasted Lentil Wafers

Savory Rice with Peas and Cashews

Artichoke Tapenade