Yakisoba Marinated Lobster with Oven-Dried Asparagus
and Heirloom Tomato
By Chef Roger Gamboa, Universal Sheraton, Universal City, CA

Yellow Tomato Pozole Stew
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

Yellowfin Tuna with Pickled Wasabi Leaves, Avocado, Yuru Vinaigrette, Radish Salad and Lotus Chips
By Chef Nancy Oakes, Boulevard, San Francisco, CA

Yogurt Sauce
This recipe, adapted and provided by Divine Health Magazine

Yucatan-Style Pit Pork with Hatch Green Chile Cornbread and Pickled Red Onions
By Cy Yontz - Rio Grill, Carmel, CA