Recipes – John Pleshette Meal of the Week

RIBEYE WITH BEARNAISE AND ROASTED POTATOES

RIBEYE WITH BEARNAISE AND ROASTED POTATOES

CHICKEN WITH FRESH CHANTERELLES

CHICKEN WITH FRESH CHANTERELLES

BRAISED PORK CHEEKS WITH CIPOLLINI AND MORELS

BRAISED PORK CHEEKS WITH CIPOLLINI AND MORELS

COD WITH POTATOES AND CABBAGE

COD WITH POTATOES AND CABBAGE

CHICKEN WITH SAFFRON

CHICKEN WITH SAFFRON

BRAISED OXTAIL

BRAISED OXTAIL

CHICKEN WITH ONIONS

CHICKEN WITH ONIONS

RISOTTO WITH CHANTERELLES

RISOTTO WITH CHANTERELLES

LAMB STEW DA GINO

LAMB STEW DA GINO

ROBUCHON’S POTATO PURÉE

ROBUCHON’S POTATO PURÉE

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