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Main
Beef Tenderloin with Pancetta and Hominy Polenta
The simplest and arguably best way to make a fillet. (By Neal Fraser)
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Main
Roasted Rack of Lamb
Marinated with rosemary and thyme. (By Neal Fraser)
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Main
Grilled Skirt Steak with Caramelized Butter and Cumin
Cumin makes these flavors pop. (By Ana Sortun)
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Breakfast/Brunch
Raised Waffles
Waffles with a crisp honeycombed surface and a tender, moist interior. (By Cheryl Alters Jamison and Bill Jamison)
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Main
Roasted Duck Foie Gras with Port Wine and Caper Sauce
Roasted Duck Foie Gras with Port Wine and Caper Sauce (By Paula Wolfert)
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Sweet/Dessert
Roasted Pineapple with Rum
Great with French toast or over ice cream. (By Michael Laiskonis)
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Soup/Salad/Sandwich
Fuyu Persimmon and Duck Salad with Hazelnut-Sherry Vinaigrette
Crispy duck breast pairs nicely with persimmons in this autumnal salad. (By Stu Stein)
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Starter
Kobe Beef Tataki By Chef Jayson DeMarco
Kobe Beef Tataki By Chef Jayson DeMarco (By kobejohn88 )
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Main
Duck Legs Confit Cooked in a Pouch (for Cassoulet)
Duck Legs Confit Cooked in a Pouch (for Cassoulet) (By Paula Wolfert)
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Main
Authentic Black Bean Recipe by Gregory
Authentic Black Bean Recipe by Gregory (By gpoulten )
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