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Entree
Beef
- Braised Beef Short Ribs (Suzanne Goin)
- Cocoa Crusted Wagyu New York Strip Steak (Kelly Liken)
- Country-Fried Steak (Richard Blais)
- Crispy Calf Brain Fritters (Erik Desjarlais)
- Easy Cheesy Meatloaf (Sir Kensington’s Ketchup)
- Slow-Roasted Short Ribs (Michael Schwartz)
- Steak Tagliata with Arugula (Tony Mantuano)
- Sautéed Sweetbreads with Huitlacoche (Jonathan Waxman)
- Tripe Stew - Tripe A La Collinsville (Jamie Bissonnette)
Chicken
- Airline Chicken with Basil Butter (Chris Lilly)
- Bar-B-Q Chicken with White Sauce (Chris Lilly)
- Braised Chicken (George Mendes)
- Brined Chicken with White Sauce (Chris Lilly)
- Chicken & La Quercia (Erik Desjarlais)
- Chicken Nuggets with Cauliflower Flan (Rogier van Dam)
- Prosciutto Stuffed Chicken Breast (Benton’s Country Hams)
Duck
- Duck Breast with 5-Spice & Grapes (Anita Lo)
- Duck E-fu Noodles (Anita Lo)
- Glazed Duck (Brandon McGlamery)
Game
- Bison Chili (Bourbon Barrel)
- Braised Rabbit and Wild Boar Tamale Tart (Tim Love)
- Braised Wild Boar Ribs with BBQ Sauce (Tim Love)
Lamb
- Deviled Kidneys (Fergus Henderson)
- Lamb Burger with Kimchi Sauce (Edward Lee)
- Lamb Neck Enchiladas (Jonathan Waxman)
- Roast Leg Of Lamb (Hugo Matheson)
- Simple Roast Leg of Lamb “Lulu Peyraud” (Erik Desjarlais)
Pasta
- Gnocchi with Springs Vegetables (Jonathan Waxman)
- Lemongrass Scampi with Pappardelle (Ming Tsai)
- Perciatelli with Albacore, Capers & Tomatoes (Wild Pacific)
- Shirataki Pad Thai (Michael White)
- Spaghetti Nero with Squid and Shrimp (Gavin Kaysen)
- Spaghetti with Fresh Tomato and Basil Sauce (Scott Conant)
- Stracci with Seafood (Scott Conant)
Pizza
- Grilled Pizza Dough (Michael Ayoub)
Pork
- Baked Pasta with Spinach, Ricotta & Prosciutto (Benton’s)
- Berkshire Pork Loin + Wild Mushrooms (Mezze Bistro)
- Blackjack Quesadillas (Roy Choi)
- Blue Balls (Sir Kensington’s Ketchup)
- Brined & Grilled Pork Blade Steaks (Matt Jennings)
- Chipotle n’ Cinnamon Braised Pork Osso Bucco (Kelly Liken)
- Easy Cheesy Meatloaf (Sir Kensington’s Ketchup)
- Garlic Blood Sausage / Morcilla Secho (Jamie Bissonnette)
- Green Chile & Pork Stew (Katherine Kagel)
- Kimchi Stew with Braised Pork (Bill Kim)
- Porchetta di Testa (Ségué Lepage)
- Pork and Hatch Green Chili (Tim Love)
- Slow Cooked Pork Belly (Koji Hagihara)
- Smothered Boar Chops (Jesse Griffiths)
Rabbit
Seafood
- Artisan Mussels (Chris Kobayashi)
- Chili Lobster with Texas Toast (Marc Forgione)
- Clams with Salsa Verde (Marc Vidal)
- Fluke Marinated with Kombu (Chikara Sono)
- Fluke with Sea Beans and Radishes (Dave Pasternack)
- Full Moon fish Sandwich (Norman and Justin Van Aken)
- Grilled Sole with Mediterranean Flavors (Joan Roca)
- Lemongrass Scampi with Pappardelle (Ming Tsai)
- Moroccan Salmon with Cucumber Raita (Tom Valenti)
- Mussels with Buttery Miso Broth (Tony Maws)
- New England Steamed Dinner (Rick Moonen)
- Potato Crusted Trout Fillets (Kelly Liken)
- Roasted Gulf Shrimp with Aleppo Pepper (Chad Johnson)
- Roasted Sea Scallops with Cauliflower Puree (Mezze Bistro)
- Salt-Baked Whole Fish For Two (Dave Pasternack)
- Sautéed Trigger Fish (Harold Dieterle)
- Scallop with Sea Urchin (Josiah Citrin)
- Seared Sea Scallops with Truffled Mash (Traci Des Jardins)
- Sesame Teriyaki Swordfish Toro (Masa Miyake)
- Shrimp Clemenceau (Dooky Chase)
- Shrimp Fra Diavolo (Rick Moonen)
- South Indian Prawn Curry (Vikram Vij)
- Spaghetti Nero with Squid and Shrimp (Gavin Kaysen)
- Trout | Whole Stuffed Trout (Jason French)
- Vietnamese Style Texas Shrimp Salad (Chris Shepherd)
Turkey
- Hominy Stew with Turkey and Chilies (The Lee Bros.)
- Braised Turkey Legs (Jesse Griffiths)
Veal
- Easy Cheesy Meatloaf (Sir Kensington’s Ketchup)
- Rolled Veal with Prosciutto & Caper Sauce (Benton’s)
- Veal Brains with Black Butter (Linton Hopkins)
- Veal Breast Ragu (Jamie Bissonnette)
Vegetarian
- Egg In A Hole with Brussels Sprouts (Hugh Acheson)
- Spaghetti with Fresh Tomato and Basil Sauce (Scott Conant)
Recipes
Spices
New
Appetizers
Bruschetta & Crostini
- Chanterelles and Fontina Val d’Aosta Bruschetta
- Crostini with Fresh Ricotta (Rosario Safina)
Cheese
- Baked Goat Cheese & Butternut Squash Broth (Ana Sortun)
- Burrata, Roasted Peaches, Rosemary (Mike Lata)
- Classic Cheese Fondue (Michael Mina)
- Grilled Greek Kiss (Tasia Malakasis)
- Hot Pepper Labne (Ana Sortun)
- Jalapeno Cheese Poppers (Traci Des Jardins)
- Smoked Gouda and Porter Fondue (Chris Kobayashi)
Dip
- Edamame Guacamole (Wolfgang Puck)
- Garlic Chili Crab Dip (Michael Schwartz)
Eggs
- Poached Egg Recipe (Nick Curtin)
- Truffled Lentils & Eggs (Seamus Mullen)
- Truffled Quail Eggs with Baby Asparagus (Rosario Safina)
Empanadas
- Empanadas & Peanut-Mango Sambal (Marcus Samuelsson)
Foie Gras
- Sautéed Foie Gras with Pear Chutney (Amanda Freitag)
- Seared Foie Gras with Soup Dumplings (Anita Lo)
Ham / Prosciutto / Serrano
- Prosciutto Wrapped Asparagus (Benton’s)
- Serrano Ham & Tomato Bread Rolls (Jésus Nuñez)
Hot Dogs
- Pigs-In-Blankets (Traci Des Jardins)
Nachos
- Boursin Stuffed Kangaroo Carpaccio Nachos (Tim Love)
Quesadillas
- Blackjack Quesadillas (Roy Choi)
Rolls
- Crab & Lychee Summer Rolls (Michael Schwartz)
- Serrano Ham & Tomato Bread Rolls (Jésus Nuñez)
Salad
- Beet Salad with Pistachios & Robiolina (Amanda Freitag)
- Beets with Pickled Rose Petals and Yogurt (Matt Dillon)
- Belgian Endive, Asian Pear, Humboldt Fog (Suzanne Tracht)
- Blood Orange, Date and Parmesan Salad (Suzanne Goin)
- Braised Cucumber Salad (John Fraser)
- Calamari & Carrot Salad (Michael Anthony)
- Conch Salad with Watermelon (Norman Van Aken)
- Crisp Pork, Mead Braised Fennel & Apple (Hadley Schmitt)
- Crispy Pork Belly & Watermelon Salad (Zak Pelaccio)
- Fresh English Pea Salad (Hugo Matheson)
- Grilled Sea Scallop (Rosario Safina)
- Lebanese Albacore Salad (Wild Pacific Albacore)
- Maine Peekytoe Crab Salad (Gavin Kaysen)
- Mixed Bean Salad with Pistachios (Kurt Gutenbrunner)
- Pomegranate Spoon Salad (Ana Sortun)
- Roasted Beets, Rhubarb & Blood Oranges (Ken Oringer)
- Squash Salad with Soft Lettuce & Parmesan (Jimmy Bradley)
- Syrian Spiced Feta Cheese Salad (Ana Sortun)
- Warm Artichoke and Bread Salad (Traci Des Jardins)
- Vietnamese Style Texas Shrimp Salad (Chris Shepherd)
Seafood
- Corn Pancakes with Chili Gravlax (Marcus Samuelsson)
- Crab Cake with Carrot Butter Sauce (Michael Schwartz)
- Gin-Cured Scallops (Joe Dobias)
- Grilled Chipotle Shrimp Tostadas (Katherine Kagel)
- Hot Oysters On The Radio (Joe Beef)
- Oysters Escabeche (Jamie Bissonnette)
- Panamanian Style Ceviche (Adolfo Garcia)
- Peekytoe Crab & Uni Parfait (Harold Dieterle)
- Maine Peekytoe Crab with Orange Gelée (Gavin Kaysen)
- Peruvian Ceviche (Susan Feniger)
- Scallop with Sea Urchin (Josiah Citrin)
- Smoked Bluefish Rillettes (Tony Maws)
- Squid A La Plancha (Josh DeChellis)
Soup
- Aloe Chestnut Consommé (Jehangir Mehta)
- Braised Pork & Coconut Soup (Stephanie Izard)
- Chickpea Chestnut Soup (Suzanne Tracht)
- Crab with Calabaza Soup (Michael Schwartz)
- Ham Hock Broth (Foreign & Domestic)
- Kabocha Squash & Fennel Soup (Suzanne Goin)
- Pumpkin Bisque (Joseph Ogrodnek)
- Strawberry Gazpacho (Daniel Humm)
- Tomato & Bread Soup (Franny’s)
- Tomatillo Soup with Pork Shoulder (Chris Kobayashi)
Terrine
- Baby Goat Terrine (George Mendes)
- Pig Ear Terrine (Jamie Bissonnette)
Vegetables
- Eggplant Caponata (Marc Vetri)
- Flores, Flores, Flores (Andoni Luis Aduriz )
- Pickled Mushrooms (Ana Sortun)
- Pickled Mushrooms (Sean Brock)
Desserts
- Alsatian Pear Kugel with Prunes (Joan Nathan)
- Citrus-Almond Sponge Cake (Johnny Iuzzini)
- Gateau Sirop (Mark Roberthon)
- Hanukah Polish Apple Cake (Joan Nathan)
- Lemon Lemon Loaf (Baked NYC)
- Maple Thyme Custards (The Catbird Seat)
- Old Fashioned Bread Pudding (Dooky Chase)
- “Pumpkin” Cake With Pecan Streusel (Suzanne Goin)
- Salted Caramel Sauce (Andrew Little)
- Stone Fruit Crisps (Jamie Cantor)
- Strawberry & Fromage Blanc Tart (Tasia Malakasis)
- Sweet Potato Cheesecake (Jeff & Matt Nichols)
Sides
Bread
- Basic Louisiana White Rice (John Besh)
- Campfire Cast Iron Cornbread (David Guas)
- Flower Pot Bread (Joseph Ogrodnek)
- Mushroom Spoonbread (Kelly Liken)
- Pretzel Rolls (Andrew Little)
Potatoes / Rice / Grits / Fries
- Crispy Polenta Fries (Michael Schwartz)
- Jalapeno Cheese Grits (John Besh)
- Pecan Praline Crusted Yams (Sam Beall)
- Red Beans & Rice (Dooky Chase)
- Red Beans & Rice (John Besh)
Stuffing
- Chestnut & Mushroom Stuffing (Andrew Little)
- Corn Bread Stuffing (Sam Beall)
- Sausage & Herb Stuffing (Bklyn Larder)
Vegetables
- Beets with Pickled Rose Petals and Yogurt (Matt Dillon)
- Burnt End Beans (Howie Kleinberg)
- Celeriac Gratin (Hugo Matheson)
- Cole Slaw (Traci Des Jardins)
- Crisp Brussels Sprout Leaves (Hugh Acheson)
- Eggplant Caponata (Marc Vetri)
- Fresh English Pea Salad (Hugo Matheson)
- Kabocha Squash with Sage & Leeks (Suzanne Tracht)
- Kale Bagna Cauda (Jenn Louis)
- Long Cooked Green Beans (Suzanne Tracht)
- Mexican Grilled Street Corn (Rene Ortiz)
- Moroccan Spiced Roasted Root Vegetables (Gary Danko)
- Moroccan Style Beets (Ana Sortun)
- Pan Roasted Brussels Sprouts (Northern Spy Food Co)
- Pickled Onions (Susan Feniger)
- Pickled Mushrooms (Ana Sortun)
- Pickled Mushrooms (Sean Brock)
- Red Beans & Rice (Dooky Chase)
- Red Beans & Rice (John Besh)
- Red Lentil Kofte (Ana Sortun)
- Roasted Brussels Sprouts with Bacon (Bklyn Larder)
Condiments / Sauces
- BBQ Marinade (Takashi Inoue)
- Brandied Beurre Blanc Sauce (Kelly Liken)
- Horseradish Cream (Rick Moonen)
- Lemon Vinaigrette (Sisha Ortúzar)
- Lonesome Dove BBQ Sauce (Tim Love)
- Mango Habanero Mustard (Kelly Liken)
- Roast Corn Avocado Relish (Tim Love)
- Salsa Of Life (Norman Van Aken)
Breakfast
Sandwiches
Cocktail Recipes
Newsletter
Nuts
“No sandwich in the history of Key West was consumed by more drunks than this one.” - Chef Norman Van Aken
* Recipe
“Like so many other things I love to cook, I fell for lentils in Spain.” - Chef Seamus Mullen
* Recipe
A classic South Indian dish from chef Vikram Vij, the chef, sommelier, cookbook author and owner of the Vancouver Indian restaurant Vij’s.
* Recipe
