Thomas Keller

Lobster Broth

Creamed Potatoes with Tomatoes

Salt-Baked Branzino

Coral Oil

Crème Caramel

Sautéed Brussels Sprouts and Squash with Fried Sage

Parmesan Barley Cake

Endive-Watercress Salad with Candied Walnuts

Stewed Winter Vegetables

Roasted Garlic Butter Crostini with Tomato Confit

Fennel Mustard

Toasted Quinoa Porridge With Black Trumpet Mushrooms

Roasted Eggplant Caviar Crostini

Grilled Garlic-Herb Bread

Vanilla Pudding With Macerated Stone Fruits and Shortbread

Quick Pickled Pearl Onions

Heirloom Tomatoes Stuffed with Summer Succotash

Slow-Cooked Lamb With Cipolini Dates, Kale and Almonds

Over-the-Top Mushroom Quiche