We put all of our recipes here in one place to make it easy for you. Heck, we even categorized them (click on a category below to go directly to its section). You’re welcome.

Accompaniments | Appetizers & Hors d’Oeuvres | Beverages | Breads Cocktails | Desserts | Main Courses | Salads | Side Dishes | Soups


Garlic Spiced Butter
Harvest Spiced Butter
Madeira Butter
Sage Butter

Basil & Chervil Vinaigrette
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Ginger Lime Vinaigrette
Lemongrass Vinaigrette
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Warm Basil Vinaigrette

Apple Cinnamon Glaze
Asian Honey Glaze
Blueberry Lavender Syrup
Cardamom Wine Syrup
Spiced Ginger Syrup

Caramelized Fig Spread
Chocolate Cranberry Jam
Kalamata Mascarpone Spread
Orange and Lavender Conserve
Roasted Garlic and Red Pepper Hummus
Spiced Cranberry & Orange Relish
Zucchini Relish

Lavender & Honey Marinade
Spiced Coffee Rub for Meat

Aïoli Garni (Garlic Mayonnaise)
Lemon Herb Mayonnaise

Berry Coulis
Cherry Port Sauce
Ginger Lime Chimichurri
Hazelnut Mascarpone Creme
Horseradish Creme Fraîche
Nutmeg Creme Fraîche
Spicy Peach & Ginger Grilling Sauce
Spicy Satay Dip
Sweet Chile Dipping Sauce
Tarragon Butter Sauce
Tarragon Cream
Vanilla Citrus Crème

Champagne Onions
Moroccan Preserved Lemons
Pan de Higo (Fig Cake)
Pepitas (Spicy Pumpkin Seeds)
Perada (Pear Cheese)
Savory Garlic Ice Cream

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Mini Savory Bites
Minted Pea Purée Canapes in Puff Pastry Vol-au-Vents
Thyme Focaccia with Kalamata Mascarpone Spread

Avocado and Crab Timbales with Tobiko Roe Vinaigrette
Avocado Crème Shrimp
Bon Temps Crab Cakes with Rémoulade
Cucumber Cups with Caviar and Champagne Onions
Dilled Crab Salad on Artichoke Bottoms
Diver Scallops with Cauliflower Cream from Chef Rick Tramonto
Eggs with Caviar and Salmon Rosettes
Grilled Lemongrass Shrimp with Sweet Chili Dipping Sauce
Grilled Teriyaki Salmon Bites
Hoi Polloi Salmon from Chef Bun Lai
Lobster Arepas
Lobster Bisque Shooters
Lobster, Mango and Jicama Summer Rolls with Nuoc Cham Nem Dipping Sauce
Lobster Ravioli with Vanilla Butter Sauce
Morilles à la Crème (Morels in Cream Sauce)
Multi-Layered Caviar Torte
Porcini Dusted Scallops in an Enriched Mushroom Broth
Shrimp & Avocado Canapés
Shrimp Ceviche
Smoked Salmon and Caviar “Pizza”
Smoked Trout with Horseradish Creme Fraîche

Apple Anise Pizza
Apple & Blue Cheese Tartine
Asparagus Carpaccio
Fava Bean Bruschetta
Herbed Mascarpone & Beet Napoleons with Walnut Oil
O-Hitashi (Mini Spinach Towers)
Pan de Higo (Fig Cake)
Peppers Stuffed with Halloumi & Pine Nuts
Perada (Pear Cheese)
Roasted Garlic and Red Pepper Hummus
Spicy Artichoke Spinach Dip
Steamed Artichokes with Lemon Herb Mayonnaise
Tomato & Nectarine Timbale

Celeriac Prosciutto Rolls with Lemongrass Vinaigrette
Foie Gras Mousse with Fig Syrup on Crisp Toast Points
Foie Gras Terrine with Mulled Plums and Gingered Pears

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(Note: Cocktails in next section below)

Café Brûlot
Cardamom Hot Chocolate
Cardamom Tea
Chestnut Hot Chocolate
Honeyed Chai Tea
Thai Iced Coffee

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Apple Anise Pizza
Caramelized Apple Bread Pudding
Dried Fig & Hazelnut Bread
Lavash Crackers
Lavender Biscotti with Almonds
Lavender, Walnut & Honey Slipper Breads (Ciabatta)
Mini Savory Bites
Nutmeg Cheddar Breadsticks
Rosca Rey de Reyes Tropical al Café (Three Kings Tropical Bread)
Rosemary Corn Financiers
Savory Bread Pudding
Savory Cheese Popovers
Seeded Rye Bread
Thyme Focaccia with Kalamata Mascarpone Spread
Upside-Down Cranberry Cornbread
Zucchini & Sweet Potato Bread

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Blood Brothers
Bombay Grapefruit Lemonade
Clove Spiced Champagne
Embrace: A Valentine Cocktail
Ever After
Fields of Gold
Fizzy Ginger
Gaia: Inspired by Mother Earth
Garden Temptations
Lemongrass Champagne Mojito
Lemongrass Lemonade
Lemongrass Martini
Love & Honor
Love Potion: Family Edition
Lychee Martini
Magic Carousel
Margaritas Two Ways
Pomegranate Champagne Cocktail
Provocachic Cosmopolitan
Secret Garden
Spanish-Style Egg Nog
Summer in the Woods
Vanilla Sea
Vanilla Vixen
Virgin Colada

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Almond Tarragon Cake
Amaretto Tiramisù
Anise Panna Cotta with Spiced Rhubarb
Apple Anise Pizza
Apple Cinnamon Empanadas
Apricot Ginger Flan
Avocado Coconut Pudding
Basil & Orange Ice Cream with Cinnamon Tuiles
Berries with Citrus and Vanilla
Berry Coulis
Blood Orange Granita
Blueberry Cheesecake Ice Cream
Blueberry Lavender Syrup
Buttermilk Cake
Caramelized Apple Bread Pudding
Caramelized Napoleon with Sage and Cranberry
Caramelized Pineapple Timbales with Lemongrass Crème & Cool Mint Syrup
Chestnut Caramel Pound Cake
Cardamom Scented Rice Pudding
Chai Pots de Crème
Champagne Apricot Sorbet
Champagne Cookies
Champagne Marshmallows
Champagne Sabayon with Roasted Strawberries and Honey Pecan Twists
Cherry Port Sauce
Chilly Drunken Orange “Creamsicle”
Chocolate and Caramel Tart with Port Ganache
Chocolate Cranberry Jam
Coffee Granita
Coffee Zabaglione
Fig Tart with Vanilla Crème Patissière
Flan de Champagne (Champagne Flan)
Garlic Brittle Cookies
Ginger & Honey Crème Brûlée
Gingered Peach Trifle
Gingered Peach Tarte Tatin
Green Tea & Orange Mousse Cake
Grilled Peaches with Coconut Milk and Cinnamon Sugar
Hazelnut and Fig Linzer Cookies
Honey Lavender Caramels
Honey Biscotti
Honey Soufflé with Earl Gray Anglaise
Honeyed Carrot Cake
Lavender Biscotti with Almonds
Lavender Meringues
Lavender Pound Cake with Lemon Glaze
Lemon Upside-Down Cake
Lemongrass Cilantro Sorbet
Luscious Thai Curry Truffles
Mardi Gras King Cake
Mascarpone Brownies with Honey Chocolate Sauce
Mascarpone Cheesecake with Honeyed Pistachios
Melon Ball Salad in Spiced Ginger Syrup
Milk and Honey Lavender Sorbet
Mocha Pudding with Espresso Creme
Molded Vanilla Cream with Berry Compote
Oatmeal Raisin Spice Cookies
Olive Oil Brownies with Toasted Walnuts
Orange and Lavender Conserve
Pear & Lavender Crème Brûlée
Pear Panna Cotta with Port Wine Gelée
Pear Soufflé
Pecan Shortbread
Persian Honey Almond Brittle
Poached Pears in Cardamom Wine Syrup
Poached Pears with Chocolate Raspberry Sauce
Pumpkin Flan with Ancho Chile Brittle
Pumpkin Streusel Cake
Raspberry Soufflé
Rosca Rey de Reyes Tropical al Café (Three Kings Tropical Bread with Coffee)
Rosemary & Honey Roasted Pears
Sparkling Melon Soup with Orange Flower Crème
Tropical Fruit Salad with Tarragon Cream
Vanilla Citrus Crème
White Chocolate Cinnamon Crusted Tuiles
White Chocolate Lemon Napoleon

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Apple Anise Pizza
Banana Pancakes with Hazelnut Mascarpone Creme
Fluffy Mascarpone Omelets with Asparagus & Champagne Onions
Vanilla Pancakes with Roasted Vanilla Plums

Filetto Tartufato (Filet Mignon with Foie Gras and Truffles)
Gorgonzola-Stuffed Steak with Prosciutto
Gramma Crucitti’s Meatballs
Madeira Beef Filet
Steak with Champagne Braised Cippolini Onions and Sage Butter
Thai Red Curry Beef with Pumpkin

Classic Mexican Mole (with Grilled Chicken and Cashews)
Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo
Lavender & Honey Roasted Chicken
Mardi Gras Chicken and Andouille Gumbo
Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce
Southwestern Stuffed Turkey Breast
Turkey and Wild Mushroom Sauce
Turkey Gumbo
Turkey Preparations: Brining and High-Heat Roasting

Asparagus Risotto with Truffled Lobster
Citrus Tea Rubbed Halibut from Chef Ming Tsai
Lobster Arepas
Lobster Ravioli with Vanilla Butter Sauce
Lobster Rolls with Dill
Mediterranean-Style Shrimp with Orzo
Mixed Seafood in Ginger Broth with Confetti Vegetables
Moroccan Spiced Smoked Salmon
Olive Oil Poached Sablefish with Citrus & Thyme
Pistachio Crusted Salmon with Bailey’s Irish Cream Sauce
Porcini Dusted Scallops in an Enriched Mushroom Broth
Roasted Prawns with Morels and Red Curry Butter
Rosemary Lobster Fricassé with Baby Vegetables
Salmon Fettucine with Creamy Lemon Vinaigrette
Salmon with Lemon-Thyme Persillade and Parsley Mayonnaise
Sea Bass en Papillote with Sweet Chile Hoisin Broth
Seared Scallops with Vanilla Champagne Crème and Haricot Verts
Smoked Salmon and Caviar “Pizza”
Trout Filets with Hot Buttered Champagne Sauce

Aromatic Spiced Coffee Rub for Meat
Boneless Quail Stuffed with Poultry Quenelle
Magret de Canard au Poivre (Smoked Duck Breast)
Poussins en demi-deuil (Hens in Mourning)
Roast Venison: Classic Scottish Recipe
Roasted Squab (or Game Hens) with Apple Cinnamon Glaze
Seared Duck Breast with a Figged Port Demi-Glace
Sautéed Duck Breast with Green Peppercorn and Morel Cream Sauce

Moroccan Spiced Pork Tenderloin with Cardamom Glazed Carrots
Pork Tenderloin with Asian Honey Glaze
Sage Stuffed Pork Chops with Cranberry Glaze
Sicilian Sausage and Peppers
Tipsy Pork Chops with Bourbon-Laced Peach Chutney

Coffee Spiced Lamb with a Minted Coffee Sauce
Herb Crusted Rack of Lamb with Garlic Smashed Potatoes and Balsamic Reduction
Lamb and Fresh Herb Khoresh
Lamb and Orange Stew
Lamb Loin with Baby Spinach, Sun-Dried Tomatoes and Bush Tomato Chutney
Roman Roast Leg of Lamb with Orzo

Herb Crusted Veal Roulade with Creamy Leek Sauce and Savory Chocolate Gravy
Veal Saltimbocca
Veal Scallopini with Grapes and Port Wine Reduction

Basil Pasta Rags with Four Cheese Filling and Basil Sauce Mignonette
Farfalle and Asparagus with a Lemongrass Cream Sauce
Farfalle with Spring Peas & Morels in a Pernod Cream Sauce
Harvest Risotto with Caramelized Pears
Pasta with Brussels Sprouts, Prosciutto and Pecans
Spaghetti ai Tartufi Neri (Spaghetti with Black Truffles)
Spaghetti Pie

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Aromatic Rice and Pearl Barley Salad
Dilled Crab Salad on Artichoke Bottoms
Fennel, Orange and Zereshk Salad with Fig Vincotto
Festive Fennel Salad
Grilled Romaine Lettuce with Creamy Lemongrass Dressing
Lemon-Zested Granny Smith Apple & Fennel Salad
Melon Ball Salad in Spiced Ginger Syrup
Pear and Prosciutto Salad with Toasted Walnuts
Red and White Salad with Candied Pecans, Figs and Chevre
Summer Tomato Salad with Creamy Garlic Vinaigrette
Tropical Fruit Salad with Tarragon Cream

Basil & Chervil Vinaigrette
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Ginger Lime Vinaigrette
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Warm Basil Vinaigrette

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Aromatic Rice and Pearl Barley Salad
Basil Pasta Rags with Four-Cheese Filling & Basil Sauce “Mignonette”
Caramelized Apple Bread Pudding
Chipotle Mashed Sweet Potatoes
Cranberry Couscous
Garlic Smashed Potatoes with Balsamic Reduction
Harvest Risotto with Caramelized Pears
New Orleans Red Beans and Rice
Polenta Napoleons with Wild Mushroom Bruschetta & Truffles
Savory Bread Pudding
Sweet Potato & Gorgonzola Gratin
Upside-Down Cranberry Cornbread

Asparagus Carpaccio
Balsamic-Roasted Root Vegetables
Calabacitas with Winter or Summer Squash
Cardamom Glazed Carrots
Champagne Glazed Cauliflower
Classic Truffle Preparations & Absolute Indulgences
Herbed Mascarpone and Beet Napoleons with Walnut Oil
O-Hitashi: Mini Spinach Towers
Oven Roasted Winter Vegetables
Pear Fritters with Sweet Potato & Sekel Pear Sauce
Peppers Stuffed with Roasted Vegetables, Halloumi and Pine Nuts
Roasted Asparagus with Tarragon Butter Sauce
Roasted Fennel with Lavender and Honey Marinade
Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Serafino’s Sofrito
Spice Glazed Carrots
Steamed Artichokes with Lemon Herb Mayonnaise
Tomato & Nectarine Timbale

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Apple & Turnip Soup with Nutmeg Cheddar Breadsticks
Artichoke Bisque
Asparagus and Spinach Soup with Yuzu Custard
Butternut Squash Bisque with Nutmeg Creme Fraîche
Carrot and Ginger Soup
Chilled Cucumber Mint Soup
Chipotle Corn Chowder
Lobster Bisque Shooters
Lobster Stock
Mixed Seafood in Ginger Broth with Confetti Vegetables
Pumpkin Bisque
Silky Spring Beet Soup
Silky Blue Cheese Soup
Spinach Tortellini Soup
Spring Pea Soup

Below you’ll find our most recent recipes in chronological order.

Tantalize your taste buds with this richly spiced hummus spread.  Roasting large amounts of garlic helps to impart a sweet smooth flavor (and it keeps well for other uses, make extra so you can always have some on hand).  A perfect complement for any summer party or to take along to your favorite picnic spot!

12 Servings

2 15-oz. cans chickpeas, rinsed and drained
1 large red pepper
3 heads fresh garlic
1 cup Italian parsley (large flat leaves)
2 medium green onions, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons tahini (sesame paste)
Juice of 3 fresh lemons
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon tamari or soy sauce
2 teaspoons ground cumin
½ cup good quality, fruity olive oil
1 dash cayenne pepper, or to taste

For the garnish:
Hungarian paprika, hot or smoked, to your preference


Food processor
Cookie sheets
Aluminum foil
Plastic storage bag
Container with lid


Rinse the chickpeas and set aside.

Roast the pepper:
Slice the red pepper in half and take out seeds. Place the pepper halves on a foil-lined cookie sheet. Roast the halves under a preheated broiler until the skin is blackened. Remove from the broiler and place in a plastic bag to steam and cool. Remove the skin, dice the peppers and set aside.

[Chef's Note: Allowing the peppers to steam in the sealed plastic bag helps to release the skin from the pepper flesh and makes removing the skin a bit easier. Do NOT rinse them under running water, as this will rinse away all the flavor.]

Roast the garlic:
Remove any of the loose skins but leave the heads intact. Cut the top of the garlic head off (about ½” off the top) and drizzle with the olive oil. Season lightly with the salt and pepper. Wrap the garlic heads in foil, leaving a tiny opening at the top for the steam to escape. Place the foil package on a cookie sheet and roast in a 325° degree oven for about 1 hour, or until soft. Let cool and then squeeze the soft garlic out of the papery skins.

Make the hummus:
Place the roasted red pepper, the roasted garlic, parsley, onions and rosemary in a food processor and pulse gently to mince finely. Add the chickpeas, tahini, lemon juice, salt, black pepper, cumin, olive oil, and tamari or soy sauce to the food processor and continue to pulse until a thick paste is formed. If necessary, add more tahini, lemon juice, or olive oil to achieve your desired consistency.

Season the hummus with the cayenne pepper to your desired spiciness. Transfer the roasted garlic hummus to a container with a tight-fitting lid and store in the refrigerator overnight.

[Chef's note: Making the hummus a day ahead allows time for the all the flavors to meld together.]

Spread the roasted garlic hummus to about a ½- inch thickness on a decorative plate. Drizzle with olive oil and sprinkle with the Hungarian paprika for color. Serve with sliced toasted pitas, baguettes or vegetable crudités.

Recipe and photo by Lia Soscia. Originally published September 13, 2010.


Stone Fruit: Drupey Drawers of Goodness

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Beyond coloring our landscapes with clusters of elegant blooms, stone fruit trees produce sweet and utterly juicy treats. ‘Tis the season for stone fruit celebration, and our test kitchen is overflowing with all kinds of color.

Summer in the Woods Cocktail

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Imagine buttered pan-seared pineapple, warm as a garnish, and chilled as juice in a sensuous champagne coupe. Oh my, yes.

Rosemary & Honey Roasted Pears

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When it comes to simple desserts, there are few things as comforting and satisfying as warm pears.

Ever After Cocktail

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Love — and rosemary — are timeless. Savor the unique characteristics of both in this sumptuous cocktail.