John Pleshette Meal of the Week
John Pleshette Meal of the Week
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BACK TO NEW YORK
BOLOGNA TO MILAN AND THE MEALS IN BETWEEN
HENRY’S CUISINE
LE COUCOU
LONDON TO SKYE AND BACK
LONDON, PARIS, AMSTERDAM 2023
UMBRIA
UMBRIA, 2024
WHAT WE COOKED AND ATE IN MAINE
Chef John Speaks
Layout – Full Width
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Layout – Full Width
Page 14
COD WITH SAFFRON RISOTTO
SWEETBREAD SALAD
CHINESE-JEWISH CHICKEN SALAD
STEAMED CAULIFLOWER WITH MUSTARD VINAIGRETTE
SWORDFISH WITH PRESERVED LEMON AND CAPERS
STONE FRUIT SALAD
BLACK SEA BASS WITH SAFFRON, LEEKS AND FENNEL
BUCATINI, PEAS AND PROSCIUTTO
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