|
19th-Century-Style Lobster with Sherry and Cocoa
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Apple Cider Vinaigrette
|
The Professional Chef (8th Edition) |
|
Aromatic Alsatian Mustard
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Béarnaise Sauce
|
The Professional Chef (8th Edition) |
|
Béarnaise (Small Hollandaise Sauce)
|
On Cooking (5th Edition) |
|
Beef & Mushroom Risotto
|
Paleo Principles |
|
Broccoli and Gorgonzola Pie
|
Plenty |
|
Brussels Sprout Risotto
|
Plenty More |
|
Buttermilk Fried Chicken
|
The Professional Chef (8th Edition) |
|
Caramelized Carrot Soup
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Châteaubriand (Small Brown Sauce)
|
On Cooking (5th Edition) |
|
Chicken and Mushroom Crêpes with Sauce Mornay
|
On Cooking (5th Edition) |
|
Chicken Kieve
|
Fat |
|
Chicken Salad
|
The Professional Chef (8th Edition) |
|
Chicken with Riesling
|
Bones: Recipes, History, & Lore |
|
Chilled Chicken-Noodle Soup
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Choron Sauce
|
The Professional Chef (8th Edition) |
|
Clambake with Grilled Crostini
|
Meathead |
|
Cream of Cauliflower Soup
|
The Paleo Approach Cookbook |
|
Creamy Maine Lobster Broth
|
The French Laundry Cookbook |
|
Crespéou
|
Plenty More |
|
Deviled Eggs
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Dijon-Herb Aioli
|
The Zenbelly Cookbook |
|
Eggplant Croquettes
|
Plenty |
|
Eggplant with Black Garlic
|
Plenty More |
|
Endive Salad with Roquefort and Walnuts (Salade de Roquefort, Noix, et Endives)
|
The Professional Chef (8th Edition) |
|
Escolar with Red Wine Butter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Fancy Cole Slaw
|
Plenty More |
|
Fennel Salad with Radishes and Tarragon
|
Paleo Perfected |
|
Fines Herbes
|
The Professional Chef (8th Edition) |
|
Fines Herbs Extract
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Flounder Mousseline
|
The Professional Chef (8th Edition) |
|
Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
|
The French Laundry Cookbook |
|
Fried Frog Legs in Fines Herbes Butter
|
On Cooking (5th Edition) |
|
Globe Artichoke Salad with Preserved Lemon Mayonnaise
|
Plenty More |
|
Grapefruit and Black Pepper
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Grape Leaf, Herb, and Yogurt Pie
|
Plenty |
|
Green Bean Salad with Mustard Seeds and Tarragon
|
Plenty |
|
Green Couscous
|
Plenty |
|
Green Goddess Dressing
|
On Cooking (5th Edition) |
|
Green Goddess Dressing
|
The Professional Chef (8th Edition) |
|
Green Mayonnaise
|
The Professional Chef (8th Edition) |
|
Greg's Grilled Lobster
|
Meathead |
|
Grilled Lettuce with Farro and Lemon
|
Plenty More |
|
Grilled Paillards of Chicken with Tarragon Butter
|
The Professional Chef (8th Edition) |
|
Ham and Cheese Omelet
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Hanger Steak Tartare
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Heather-Smoked Sturgeon Rillettes
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Herbed Cheese Spread
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Herbes de Provence
|
The Big Book of Kombucha |
|
Herb-Glazed Poussins
|
Bones: Recipes, History, & Lore |
|
Herb Salad
|
The French Laundry Cookbook |
|
Hidden Liver Meatloaf
|
The Paleo Approach Cookbook |
|
Iranian Vegetable Stew with Dried Lime
|
Plenty More |
|
Lamb T-Bones with Salsa Verde
|
The Grilling Book |
|
Lemon and Goat Cheese Ravioli
|
Plenty |
|
Lemony Globe Artichokes
|
Plenty |
|
Liquid Chocolate, Chicory, Dandelion, Banana
|
Alinea |
|
Lobster Bisque
|
Paleo Soups & Stews |
|
Lobster Bisque (Bisque de Homard)
|
The Professional Chef (8th Edition) |
|
Lobster Consomméen Gelée
|
The French Laundry Cookbook |
|
Macédoine of Vegetables
|
The Professional Chef (8th Edition) |
|
Montpelier Butter
|
On Cooking (5th Edition) |
|
Mushroom and Herb Polenta
|
Plenty |
|
Mushroom and Tarragon Pithivier
|
Plenty More |
|
Mushroom Lasagne
|
Plenty |
|
Mushroom Ragout with Poached Duck Egg
|
Plenty |
|
Mushrooms, Garlic, and Shallots with Lemon Ricotta
|
Plenty More |
|
Opah in the Style of Bacon, Endive, Radicchio
|
Alinea |
|
Organic Microgreens and Spring Vegetables with Fragrant Herb Vinaigrette and Dry Farmer's Cheese
|
On Cooking (5th Edition) |
|
Peanut Dressing
|
The Professional Chef (8th Edition) |
|
Peanut Oil and Malt Vinegar Salad Dressing
|
The Professional Chef (8th Edition) |
|
Piquant (Small Brown Sauce)
|
On Cooking (5th Edition) |
|
Poached Breast of Chicken with Tarragon Sauce
|
On Cooking (5th Edition) |
|
Poached Chicken Breast with Tarragon Sauce
|
The Professional Chef (8th Edition) |
|
Poached Chicken with Seasonal Vegetables
|
Bones: Recipes, History, & Lore |
|
Poached Scallops with Tarragon Vinaigrette
|
The Professional Chef (8th Edition) |
|
Pressure-Cooked Polenta with Strawberry Marinara
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Quail with Apple-Vinegar Emulsion and Water Chestnuts
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Rabbit and Wild Mushroom Stew
|
The Paleo Approach Cookbook |
|
Raw Beet and Herb Salad
|
Plenty More |
|
Rémoulade Sauce
|
The Professional Chef (8th Edition) |
|
Rhubarb, Seven Different Textures
|
Alinea |
|
Rice Salad with Nuts and Sour Cherries
|
Plenty More |
|
Rockfish en Papillote with Spring Vegetables and Tarragon Butter
|
GFF Magazine: Gluten-Free Forever, Issue No. 7, Spring 2016 |
|
Salad of Petite Summer Tomatoes with Vine-Ripe Tomato Sorbet
|
The French Laundry Cookbook |
|
Sauce Gribiche
|
The French Laundry Cookbook |
|
Seafood and Salmon Terrine
|
The Professional Chef (8th Edition) |
|
Seared Chanterelles with Black Glutinous Rice
|
Plenty More |
|
Sea Urchin Butter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sea Urchin Tartar Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shaken & Baked Pork Chops
|
Beyond Bacon: Paleo Recipes that Respect the Whole Hog |
|
Shellfish Custard
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Sausage
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Shellfish Sponge, Horseradish, Celery, Gooseberry
|
Alinea |
|
Shrimp Coctail
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Strip Loin Roast with Creamy Watercress and Tarragon Sauce
|
Weber's Real Grilling |
|
Stuffed Portobello with Melting Taleggio
|
Plenty |
|
Tarragon Butter
|
The Professional Chef (8th Edition) |
|
Tarragon Chicken Pot Pie
|
The Nutrient-Dense Kitchen |
|
Tarragon, Lime and Olive Oil Ice Cream
|
Zesty Scoop: Savory & Sweet Ice Creams, Sorbets, & Frozen Yogurts |
|
Tarragon-Scented Roasted Beets
|
The Nutrient-Dense Kitchen |
|
Tarragon-Seared Fish Fillets
|
Paleo Principles |
|
Tartar Sauce
|
Meathead |
|
Thyme for Lamb's-Quarters Kraut
|
Fermented Vegetables |
|
Tomato Party
|
Plenty |
|
Venison Terrine
|
The Professional Chef (8th Edition) |
|
Vinaigrette Gourmande
|
The Professional Chef (8th Edition) |
|
Watercress, Pistachio, and Orange Blossom Salad
|
Plenty |
|
White Asparagus, Chorizo, Black Trumpets, Orange
|
Alinea |
|
Wild Mushroom Parcel
|
Plenty |
|
Wild Mushrooms and Tarragon
|
The Paleo Approach Cookbook |
|
Wild Turbot, Shellfish, Water Chestnuts, Hyacinth Vapor
|
Alinea |
|
Winter Saffron Gratin
|
Plenty More |