| Lamb
Kabobs
Recipe courtesy of Pomegranate Council
Lamb
Saddle Dusted with Spices, Cucumber Mint Relish
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Las
Casas Famous White Wings™
By Chef Matt Martinez, Matt’s No Place, TX
Le
Noir
By Mark Ainsworth - Pastry Smart,
San Mateo, CA
Leche
de Coco
(Coconut Milk)
Leek
Cream Soup with Monkfish Medallions and Tomato Fondue
By Executive Chef Rainer Sigg– Adlon Restaurant, Berlin,
Germany
Leek
Bread Pudding
By Thomas Keller - The French Laundry,
Yountville, CA
Lemon
Drop Mousse with Pomegranate Sugar Garnish
Chef Joey Gionti, Express Catering,
Fort Lauderdale, Florida
Les
Galettes de la Truffade et la Petite Salade Lyonnaise
(Potato Cakes flavoured with Cantal Cheese and Bacon)
By Executive Chef Jen Koide, Cinq Restaurant, Corte Madera.
CA
Lime
Sobert with Candied Grapfruit and Sugared Mango Chips
By Execuitve Chef Thomas Henzi, Century Plaza Hotel and
Tower
Liberty
Duck Confit Crepinette with Caramalized Shallot
Fondue, Shitake Mushrooms, and Blueberry Blood Orange Compote
By Executive Chef Sang Yoon, Michael's - Santa Monica, California
Lions
Head
By Tante Marie's Cooking School, San Francisco, CA
Lobster
Base
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.
and
Executive Chef Dale Festler, Landry's Seafood Houses, Houston
TX
Lobster
Diablo
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Lobster
in Black Bean Sauce with Angel Hair Pasta
Recipe from Lane’s Restaurant
Lobster
Paella
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Lobster
Salmon Carpaccio
By Executive Chef Edoardo Caneri, Crown Plaza -
Union Square, San Francisco
Low-Fat
Oven-Fried Chicken
Lula
Lund's Butter Caramels
By Scott Lund - Lula Lund's Chocolates,
Monterey, CA
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh Pumpkin
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
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