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Secrets of a Restaurant Chef
* Chicken Noodle Soup * Focaccia
* Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce * Angel Food Cake with Tropical Fruit Compote
* Grilled Chicken with Dijon and Meyer Lemon * Grilled Red Potatoes and Onions * Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese
* Braised Lamb Shanks * Hard Polenta Cakes
* Coq au Vin * Oysters with Prosecco Granita
* Pan-Fried Trout * Bacon Braised String Beans * Pickled Cauliflower Salad with Chanterelles and Fennel
* Potato-Crusted Halibut * Braised Spring Onions, Fennel and Swiss Chard * Strawberry Rhubarb Crisp
* Lamb and Turnip Stew with Stout * Bread and Butter Pudding
* Mozzarella en Carozza * Braciole
* Linguine with White Clam Sauce * Raw Artichoke and Parmigiano Salad
* Braised Baby Artichokes * Brined Fresh Ham * Fava Bean and Pecorino Salad
* Sauce Bearnaise * Creamed Spinach * Grilled Strip Steak * Hash Brown Potatoes
* Basic Crepes * Pork, Spinach, and Ricotta Manicotti * Bechamel Sauce * Marinara Sauce * Crepes with Mascarpone and Cherries
* Baked Eggs with Sausage and Mushrooms * Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis * My Favorite Bloody Mary
* Chef Anne's All-Purpose Pasta Dough * Broccoli Rabe Ravioli with Parmigiano and Pistachios
