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• Grilled Veal Chops and Radicchio with Lemon-Caper Sauce
• Home-Style "Tater Tots" with Truffles
• Giant Southwestern Omelet
• Banana and Mango Spring Rolls with Coconut-Chocolate Ganache
• Rhubarb, Cherry, and Golden Raisin Chutney
• Pumpernickel and Cranberry Croutons
• Lemony Chicken Milanese with Arugula Salad
• Andouille Sausage and Shrimp with Creole Mustard Sauce
• Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons
• Crab Sauté with Spicy Coconut Sauce
• Polar Bear
• Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes
• Rigatoni with Duck Ragù
• Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel
• Green Beans with Sweet and Sour Red Onions
• Lemon-Rhubarb Chicken
• Shepherd's Pie with Parsnip Topping
• Arugula Salad with Olives, Pancetta, and Parmesan Shavings
• Spicy Spinach Linguine with Olive Oil and Garlic
• Curried Butternut Squash Bisque
• Roast Pork Sandwiches with Sweet Peppers and Arugula
• Mexican Chocolate Tart with Cinnamon-Spiced Pecans
• Baby Bok Choy with Braised Shiitake Sauce
• Bresaola with Shaved Brussels Sprouts and Horseradish
• Fettuccine with Prosciutto, Tomatoes, and Cream
• Pork Rib Roast with Fig and Pistachio Stuffing
• Mac and Cheese with Buffalo Chicken
• Jasmine Rice with Garlic, Ginger, and Cilantro
• Salmon with Pineapple Salsa and Spicy Chile Sauce
• Red Wine Brasato with Glazed Root Vegetables
• Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
• Roasted Baby Potatoes with Thyme and Rosemary
• Fig and Pistachio Stuffing
• Spice-Rubbed Duck Legs Braised with Green Olives and Carrots
• Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
• Beef and Dark Beer Chili
• Red Beet Risotto with Mustard Greens and Goat Cheese
• Chestnut Pancakes with Bacon and Crème Fraîche
• Twice-Cooked Five-Spice Lamb with Red Chiles
• Chicken and Hominy Soup
• Fresh Rhubarb and Strawberry Crepes