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• Recipe: Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil
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• Recipe: Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw
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• Recipe: Cucumber-Dill Dip
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• Recipe: Lamb Burgers Stuffed with Goat Cheese
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• Recipe: Lobster Quesadilla
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• Recipe: Warm Financier Cakes with Seasonal Berries
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• Recipe: Pork Chops in Bacon Cream Sauce
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• Recipe: Rainbow Coleslaw with Poppy Seed Dressing
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• Recipe: Steamed Ginger Bass with Snow Peas and Jasmine Rice
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• Recipe: Steamed Red Snapper with Ginger and Scallions
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• Recipe: Risotto of Carrot-Infused Barley with Lobster
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• Recipe: Grilled Farm-Raised Striped Bass in Minestrone Broth with Braised Belgian Endive, Potato Cake, Soybeans and Parmesan Cheese Tuilles
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• Recipe: A Quartet of Beef with Savory Pearl Barley and a Riesling Mustard Sauce
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• Recipe: Cranberry Orange Smoothie
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• Recipe: French Apple Tart
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