John Pleshette Meal of the Week
HOW TO PAN COOK FISH
SCALLOPS WITH CAULIFLOWER AND BREADCRUMBS
RISOTTO MILANESE
VEAL SWEETBREADS WITH ROOT VEGETABLES
CRÉME FRAÎCHE
PRESERVED LEMONS
SHEET PAN CHICKEN
BROCCOLINI WITH GARLIC
CHICKEN WITH GARLIC, SAGE AND LEMON RIND
BUCATINI WITH PANCETTA, ONIONS AND ZUCCHINI
