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Nancy Oakes

Fallen Grits Soufflés with Tomatoes and Goat Cheese

Spicy Lime and Herbed Tofu in Lettuce Cups

Whole Branzino Roasted in Salt

Fish Taco Platter

Pan-Fried Jerusalem Artichokes in Sage Butter

Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

Roasted Bosc Pears

Apple and Dried Cherry Custard Bread Pudding

Poached Egg Crostone with Wilted Spinach and Bacon

Quinoa with Moroccan Winter Squash and Carrot Stew

Braised Short Ribs with Chocolate and Rosemary

Roast Heirloom Goose with Balsamic Vinegar

Standing Rib Roast with Porcini and Bacon Sauce

Morel Mushroom Pan Sauce

Smashed Fingerling Potatoes

Ham with Bourbon, Molasses, and Pecan Glaze

Balsamic Pan Sauce

Green Onion-Parmesan Popovers

Roasted Double Rack of Pork with Morel Mushroom Pan Sauce

Prune, Apple, and Chestnut Bread Pudding