HOW TO PAN COOK FISHBy Chef John

SCALLOPS WITH CAULIFLOWER AND BREADCRUMBSBy Chef John

RISOTTO MILANESEBy Chef John

VEAL SWEETBREADS WITH ROOT VEGETABLESBy Chef John

CRÉME FRAÎCHEBy Chef John

PRESERVED LEMONSBy Chef John

SHEET PAN CHICKENBy Chef John

BROCCOLINI WITH GARLICBy Chef John

CHICKEN WITH GARLIC, SAGE AND LEMON RINDBy Chef John

1 2