Cantonese Steamed Tofu

Portuguese Clam and Cilantro Soup

Rhubarb-Almond Tart

Pear-Orange Gratin

Baby Tomato Vinaigrette

Grilled Baby-Potato Salad

Hawaiian Smoothies

Porcini Meat Sauce

No. 1 Fruit Stand Peach Cobbler

Chèvre-Pepper Sticks

White Chicken Chili

Creamed Spinach with Pernod

Mexican Clam Chowder

Cracked Crab Vinaigrette

Roasted Garlic with Rosemary

Creamed Honey and Miso-Glazed Salmon

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

Pumpkin Pilaf

Habanero Vinegar

Yellow Rice

Toasted Lentil Wafers

Savory Rice with Peas and Cashews

Artichoke Tapenade

The Other Slaw

Tandoori Masala

Long Beans and Noodles

Mango-Masala Sauce

Callaghan Vineyards Chili-Cheese Chicken

Green Peppercorn-Brandy Sauce

Beans with Basil Gremolata

Orange Muscat ice cream with bittersweet chocolate