Turkey Cabbage Rolls

Carrot-Sweet Potato Soup

Pineapple-Walnut Chutney

Cuban Beans and Rice Salad

Teleme Focaccia Sandwich

Coffee-Hazelnut Floats

Spice Paste

Grilled Grapefruit-Rosemary Shrimp

Hot Plum and Spinach Salad

Wake-Up Tea Blend

Vegetables for Satay

Grilled Vegetables with Tomato Oil

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