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Mark Thomas

Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches

Spicy Shrimp Remoulade on Molasses-Buttered Toast

Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette

Fennel- and Dill-Rubbed Grilled Salmon

Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce

Bittersweet Chocolate and Walnut Fudge

Lemon Cheesecake with Gingersnap Crust

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting

Dulce de Leche Ice Cream Sundaes

Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

Herb-Brined Pork Prime Rib Roast

Apple, Potato, and Onion Gratin

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

Toffee Crunch Caramel Cheesecake

Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals

Roasted Baby Beets

Cranberry Granita

Muscovy Duck Breasts with Pomegranate-Wine Sauce

Truffled Potato Gratin

Cumin-Roasted Potatoes with Caviar and Smoked Salmon