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Chocolate Custard Brownie, Chocolate Pot de Crème, Roasted Cinnamon Cream, Liquid Pâte Sablé Sauce, and Espresso Granité
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Atlantic Cod Baccalà, Razor Clams, Prosciutto, and Porcini Mushrooms
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Butternut Squash Agnolotti, Salsiccia, Punterelle, and Marsala Sauce
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Squab Breast, Farro, Chanterelles and Candied Orange
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Venison Medallion, Pear, Chestnut, Celeriac and Coffee Infused Jus
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Praline Tortellini, Exotic Fruit Minestrone, and Basil
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Pumpkin Soufflé with Jack Daniels Crème Anglaise
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Ring of Fire
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Pork Trotter Roulade
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Boudin Blanc
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Boudin Noir
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Swedish Pig’s Blood Rye Bread
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Parker House Rolls
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Lavender Sage Sling
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Galuauti Lamb Kebabs with Basil Yogurt Dip
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Serious Smoke: Mezcal Cocktails in New York
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The 2010 New York Rising Stars Award Winners and Why They Shine
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Super Tuscan: The Culinary Reinventions of Chef Cesare Casella
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Holiday Dinner 2010: Craig Hopson and Pierre Poulin at Le Cirque
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The Art and Economics of Charcuterie Part 7
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