Vegetarian

Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

Vegetarian Recipes

This delicious roasted carrots with orange miso glaze and tofu puree was developed by Chef Marcus Samuelsson for the Red Rooster Harlem restaurant in New York City. It’s a delicious...

Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini

This is a fantastic spring salad by Chef Marcus Samuelsson. It works great as an appetizer, but can also work very well as a light main dish. This recipe calls...

Ricotta Gnocchi with Homemade Green Garlic Pesto

This is a light and tasty Italian dish that can be enjoyed throughout the year. It makes use of some staple Italian ingredients like ricotta, pecorino cheese, garlic and olive...

Wild Mushroom & Truffle Gnocchi Recipe by Chef Rodney Murillo

This delicious wild mushroom & truffle gnocchi recipe is brought to you by Rodney Murillo, Culinary Director at Davio’s Northern Italian Steakhouse. Related: Ricotta Gnocchi with Homemade Green Garlic PestoRelated: Homemade Gnocchi...

Rodney Murillo

January 5, 2016

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Risotto ‘Cacio e Pepe’ by Chef Massimo Bottura

This delicious risotto ‘cacio e pepe’ is brought to you by Chef Massimo Bottura. This delicious risotto dubbed cacio e pepe is a take on the classic Roman pasta dish cacio e pepe....

Massimo Bottura

December 7, 2015

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Sorrel Ice-Cream with Cucumber and Spruce Shoots

Anton Bjuhr

October 12, 2015

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White Tomato Mousse

Appetizer

In multi-course menus this is an ideal amuse bouche or starter. It does not clash with anything that might be served during the later courses, is very light and not...

Thomas Wenger

April 24, 2015

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Creamy Mashed Potatoes

Mash Potato, sounds like a recipe right there doesn't it. Pretty simple dish to prepare, one would think, yet based on the amount of times I have ordered it and...

Paul Hegeman

April 23, 2015

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Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans

Dinner

This dish is great to cook if you are vegetarian and just as good if you aren’t. As a person that is completely content in their carnivore ways, I can...

Paul Hegeman

April 23, 2015

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Fresh Egg Omelette with Sweet Onion Marmalade & Spinach

Breakfast

“The theory of the preparation of an omelette,” quipped Escoffier in his 1902 treatise Le Guide Culinaire, ‘is both simple and at the same time very complicated, for the simple...

Salads

Most likely originally developed to use up stale bread, this salad is a hearty alternative to most other and unfortunately all too often unsatisfying salads. Serve it with a nice...

Paul Hegeman

April 22, 2015

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Vegetarian

Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

Marcus Samuelsson

Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini

Marcus Samuelsson

Ricotta Gnocchi with Homemade Green Garlic Pesto

Joseph Realmuto

Wild Mushroom & Truffle Gnocchi Recipe by Chef Rodney Murillo

Rodney Murillo

Risotto ‘Cacio e Pepe’ by Chef Massimo Bottura

Massimo Bottura

Sorrel Ice-Cream with Cucumber and Spruce Shoots

Anton Bjuhr

White Tomato Mousse

Thomas Wenger

Creamy Mashed Potatoes

Paul Hegeman

Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans

Paul Hegeman

Fresh Egg Omelette with Sweet Onion Marmalade & Spinach

Paul Suplee

Classic Swiss Cheese Fondue

Thomas Wenger

Fattoush

Paul Hegeman