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- Dried Fava and Potato Puree with Dandelion Greens
- Bakewell Tart with Raspberry Preserves
- Caramelized Tomato Salad with San Simón Cheese
- Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
- Beet and Cabbage Salads
- "Carbonnade à la Flamande'' Short Ribs
- Toasted Bread with Burrata and Arugula
- Galician Pork and Vegetable Stew
- Padrón Peppers Stuffed with Tetilla Cheese
- Vietnamese Duck Soup
- Tuna Empanada
- Rhubarb and Ginger Brioche Bread Pudding
- The Tie That Binds
- Apple Treacle Tart
- Dessert Pancakes with Custard and Berries
- Vanilla Creams with Strawberries in Cassis
- Max's Spaghetti with Meatballs and Marinara
- Pastry Twists with Spiced Sugar-Honey Glaze
- Creole Soup with Ham and Crayfish
- Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan Croutons
- Strawberry and Rhubarb Crumble
- Passion Fruit and Lemon Possets
- Queimada (Flaming Galician Punch)
- Smoky Ricotta Fritters
- Grilled Ham and Chimay Cheese Sandwiches with Caramelized Belgian Endive
- Marinara Sauce
- Food of Puglia Menu for 6
- Orecchiette with Cauliflower, Anchovies, and Fried Croutons
- Food of Galicia Menu for 6
- Kristin Chenoweth