Recipes
Cook well, eat better.
Poached Salmon with Butternut Broth
Salmon poached in a creamy butternut-coconut broth with vermicelli, Chinese broccoli, and bright Thai garnishes.
Mediterranean Salmon Grain Bowl
Marinated salmon baked and served over quinoa with veggies, feta, avocado, and tzatziki — a rainbow in a bowl.
Sake Poached Pan Seared Salmon
Sake-poached then pan-seared sockeye: gentle infusion of flavor, finished with a crisp seared crust.
Grilled Salmon with Elote Style Veggies
Grilled salmon with a side of zesty corn and zucchini — perfect mid-summer or year-round on a grill pan.
Crispy Salmon Fillets with Lemony Caper Sauce
The trio of salmon, lemon, and capers is a culinary match made in heaven.
Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussels, Roasted Pumpkin, Black Garlic Broth
Smoked Hudson Valley magret duck over black-pepper spaetzle and shaved Brussels, set in a clarified ginger and black-...
Duck Bacon Salad
Chef Jenny Chamberlain's Duck Bacon Salad is a delightful, easy-to-create dish perfect for entertaining.
Keema with Yogurt and Chili Lamb Pizza
A flatbread that brings together the indulgence of pizza with the rich, aromatic flavors of Indian keema.
Rack of Lamb with Crumb Crust
Frenched lamb rack seared, then crusted with a fresh herb-and-breadcrumb mixture for a delightful crunch.
Lamb Rack with Red Pepper and Walnut Pesto
New Zealand lamb racks seared and roasted to medium-rare, served with smoky red pepper-walnut pesto and a green bean ...
Crown Roast Racks with Wild Rice, Kale and Mushroom Filling
Lamb crown roast served with an earthy filling of wild rice, mushrooms, kale, and pine nuts.
Sticky Chinese Five Spice Lamb Chops
Grilled lamb loin chops glazed with honey, soy, and Chinese five spice — sweet, savory, and on the table in 25 minutes.