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Chef
Meat
6 Servings
1 h
Aromatic Chicken in Wine Sauce
Adina Schlass
4 Servings
3 h, 30 m
Short Rib (Flanken) Roast
10 Servings
7 h, 30 m
Vealchetta with Warm Roasted Butternut Squash Salad
Cumin-Spiced Lamb with Tahini and Fresh Herbs
8 h, 30 m
London Broil Carpaccio with Glazed Pecans and Horseradish Aioli
8 Servings
13 h
Elegant Herb-Crusted Brick Roast with Tomatoes
1 h, 40 m
Veal Rack with Butternut Squash Cream and Sautéed Mushrooms
2 h
Simple Rib Roast
1 h, 30 m
Rib Eye Steak with Onion Truffle Jam and Truffle Mashed Potatoes