Thomas Keller

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

Macaroni and Cheese: Sweet Butter Braised Maine Lobster with Creamy Lobster Broth and Orzo Enriched with Mascarpone Cheese

Summer Salad with Mustard Vinaigrette

Smoked Salmon Crisps

Olive Oil-Poached Cod with Mussels, Orange and Chorizo

Panko-Coated Chicken Schnitzel

Olive Tapenade Toasts