Recipes
Cook well, eat better.
Mediterranean Salmon en Papillote
Citrus-spiced salmon oven-steamed in parchment, served over a warming bulgur tabbouleh.
Poached Salmon with Butternut Broth
Salmon poached in a creamy butternut-coconut broth with vermicelli, Chinese broccoli, and bright Thai garnishes.
Mediterranean Salmon Grain Bowl
Marinated salmon baked and served over quinoa with veggies, feta, avocado, and tzatziki — a rainbow in a bowl.
Sake Poached Pan Seared Salmon
Sake-poached then pan-seared sockeye: gentle infusion of flavor, finished with a crisp seared crust.
Grilled Salmon with Elote Style Veggies
Grilled salmon with a side of zesty corn and zucchini — perfect mid-summer or year-round on a grill pan.
Crispy Salmon Fillets with Lemony Caper Sauce
The trio of salmon, lemon, and capers is a culinary match made in heaven.
Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussels, Roasted Pumpkin, Black Garlic Broth
Smoked Hudson Valley magret duck over black-pepper spaetzle and shaved Brussels, set in a clarified ginger and black-...
Duck Bacon Salad
Chef Jenny Chamberlain's Duck Bacon Salad is a delightful, easy-to-create dish perfect for entertaining.
Keema with Yogurt and Chili Lamb Pizza
A flatbread that brings together the indulgence of pizza with the rich, aromatic flavors of Indian keema.
Rack of Lamb with Crumb Crust
Frenched lamb rack seared, then crusted with a fresh herb-and-breadcrumb mixture for a delightful crunch.
Lamb Rack with Red Pepper and Walnut Pesto
New Zealand lamb racks seared and roasted to medium-rare, served with smoky red pepper-walnut pesto and a green bean ...
Crown Roast Racks with Wild Rice, Kale and Mushroom Filling
Lamb crown roast served with an earthy filling of wild rice, mushrooms, kale, and pine nuts.