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Mark Thomas

Gratin of Potatoes with White Cheddar and Tarragon

Strawberry Icebox Pie with Almond Crust

Roasted Sugar Snap Peas with Fleur de Sel

Lemon-Cream Meringue Tarts

Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Saffron Orzo with Asparagus and Prosciutto

Roasted Salmon with Cucumber Sour Cream

Beef Short Ribs in Chipotle and Green Chili Sauce

Roasted Lobster with Basil-Mint Pesto

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Lamb Shanks with Tomatoes and Fresh Herbs

Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce

Cucumber-Daikon Relish

Seared Scallops with Roasted-Garlic Sabayon

Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Halibut Steamed with Oranges, Tomatoes, and Olives

Miso-Marinated Salmon with Cucumber-Daikon Relish

Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

Pork Stew with Fennel and Butternut Squash

Turkish Lamb Pitas with Tomato Sauce