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

Roasted Artichoke Salad with Lemon and Mint

Creamed Spinach with Pernod

Mexican Clam Chowder

Cracked Crab Vinaigrette

Sole with Creamed Mushrooms

Roasted Garlic with Rosemary

Creamed Honey and Miso-Glazed Salmon

Rice and Rosemary Blossom Salad

Bright Ranch Cherry Pie

Roast Hens with Golden Vegetable Hash

Chef Paul Bertolli’s Zucchini Carpaccio