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Salads: Avocado Salad with Pikliz, Butter Lettuce with Walnut Vinaigrette, Figs with basil, goat cheese and pomegranate vinaigrette, Green Olive, Walnut and Pomegranate Salad, Mango and Coconut Rice Salad, Kale Salad with Apples and Hazelnuts, Three Beet Caviar with Endive and Goat Cheese, Turkish Mountain Salad
Entrees: Chicken and Plantain Stew, Cinnamon-crunch chicken, Coq au Vin, Curly Pasta with Spring, Vegetables, Eggplant Kuku, Hatch Chile Verde, Iranian Vegetable Stew with Dried Lime, Lablabi, Paseo-Inspired Cuban Pork, Roast Chicken with Muhammara, Roast Chicken with Preserved Lemons and Root Vegetables, Cochinita Pibil, Tomato Sauce with Onions and Butter over Pasta, Kale and Chickpea Stew, Khao Soi, Lamb Stew with Chickpeas, Preserved Lemons and Saffron, Petrale Sole with Champagne Sauce, Poached Chicken with Sweet, Spiced Freekah, Pork Loin Braised in Milk, Pressure Cooker Risotto with Kale Pesto, Sabji, Very Full Tart, Quinoa Kale Bowl
Sides: Asparagus and Wild Mushroom Bread Pudding, Buttermilk Mashed Potatoes, Cauliflower Bagna Cauda, Garlicky Braised Green Beans with Jamon, Pan-Roasted Cauliflower with Dukkah, Potato Latkes, Braised Artichokes and Potatoes, Roasted Aubergine with Fried Onion and Chopped Lemon, Saffron Cauliflower, Spinach and Chickpeas, Za’atar Roasted Tomatoes
Miscellaneous: Apricot Jam, Carrot, Apple, Pecan Muffins, Chilaquiles, Cranberry Pomegranate Sauce, Crème Frâiche, Dukkah, Granola, Hawaj, Lemon Curd, Lemon-Bay Scones with Currants, Pan Bagnat, Socca