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Bruce Aidells

Potato Salad with Toasted Cumin Vinaigrette

Grilled Nectarines with Honey-Balsamic Glaze

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

Polenta

Chianti-Braised Stuffed Chicken Thighs on Egg Noodles

Pork and Hominy Stew

Baked Salmon Stuffed with Mascarpone Spinach

Chinese Chicken Noodle Soup with Sesame and Green Onions

Morel-Crusted Ribs with Polenta

Artichoke and Mushroom Lasagna

Chicken Tagine with Chickpeas and Mint

Braised Lamb Shanks with Ginger and Five-Spice

Smoky Shrimp and Halibut Stew

Yogurt Panna Cotta with Cherry and Peach Compote

Cherry and Peach Compote

Crab and Roasted Red Pepper Strata

Pork, Maple, and Sage Patties

Brown Sugar Baked Apples

Fall Salad of Corn, Cherry Tomatoes, and Oven-Roasted Green Onions

Paprika-Parmesan Butter