Maine
Lobster, with Grilled Matsutaki Mushrooms,
and Buckwheat Jus
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Mancha
Manteles de Cerdo
(Pork Tablecloth Stainer)
Mango
Chutney Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Mango
Peach/Apricot Delight
By Cynthia Clarke, Smoothie Sensations
Mango
Smoothie
Recipe furnished by Vita-Mix
Mango
Tango Water
By Execuitve Chef Thomas Henzi, Century Plaza Hotel
and Tower
Manila
Clams and Calamari in Black Bean Sauce with Scallions,
Leeks, Shiitake Mushrooms, Red Peppers and Asian
Greens
By Chef Terry Teplitzky, Michael's Catering and
Wild Thyme Deli, Marina, CA
Marinated
Bean Salad with Texas Sweet Onions
By Consultant, Author, Traveller Stephan Pyles,
TX
Marinated
Chilean Seabass with Acacia Honey
By Chef Laurent Tourondel, Cello Restaurant, New
York
Marinated
Daikon Involtini Stuffed with Asparagus, Shitake
Mushrooms and Mendocino Sea Palm with Thai Basil-Kefir
Lime Chimichurri
By Google Chef Chad Paeglow
Marinated
Ribeye on Sugar Cane Skewers
By Chef Mary Pagan, Culinary Center of Monterey,
Monterey, CA
Marinated
Tuna Salad
Marinated
Tuna with Green Asparagus and Capers Pancake
By Executive Chef Rainer Sigg– Adlon Restaurant,
Berlin, Germany
Martini
Bopper
Recipe — Three Olives Vodka
Master
Tamale
By Consultant, Author, Traveller Stephan Pyles,
TX
Matelote
of Eel and Grilled Foie Gras on
Carnaroli Risotto with Fines Herbs
By Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Matt’s
Simple Barbecue Sauce
By Chef Matt Martinez, Matt’s No Place, TX
Mediterranean
Crostini
Melba
Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Mexican
Salad with Pomegranate-Lime Dressing
PAMA Pomegranate Liqueur Recipe
Mini
Croissant Sandwich
(Alaskan Coho Salmon Gravlax, Gruyere Cheese and
Micro Cilantro)
By Chef Steven Tevere, Stillwater Bar and Grill,
Pebble Beach, CA
Milk
and Honey Bread
This recipe, adapted and provided by Divine Health
Magazine
Milk
Poached Wild Turbot with "Foie Gras"
and Sweet Onion "Cracklings" and Foie
Gras Emulsion
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Mille
Feuille of Green Mango, Palm Heart and Lobster,
Patis-Dayap and Honey Vinaigrette
By Executive Chef Gordon Landy, Peninsula Manila,
Philippines
Mini's
Ginger Wonderland Cupcakes
Created by Leslie Fiet, Mini's in Salt Lake City,
Utah
Mint
Coriander Cured Loin of Atkins Ranch Natural Lamb
with Frisse and Grilled Radicchio Salad
By Chef David Holben, Culpeppers, Dallas, TX
Mint
Oil
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Miso
Glazed Chilean Seabass
By Chef Jay Wetzel, Aqua, San Francisco, CA
Moghalai
Gosht
Molasses
Duck with Smoked Vegetable Dressing
and Peach Chutney
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Molded
Steamed Chicken, Corneal and Vegetables
(Cuscuz de Galinha)
Molho
de Pimenta e Limao
(Pepper and Lemon Sauce)
Momatato
Tomatoes with Smoked Alaskan Salmon
By Chef Kurt Grasing, Grasing’s and Kurt’s
Carmel Chop House, Carmel, CA
Monday
Meatballs
By Chef Nate Appleman - A16,
San Francisco, CA
Moqueca
de Camarao
(Shrimp and Fish Steak with
Mix Peppers in Coconut Milk and Dende Oil Sauce)
By Student Chef Ana Paula Moraes, California Culinary
Academy, San Francisco, CA
Moroccan
Style Squab
By Chef Gary Danko, Danko’s, San Francisco,
CA
Mozzarella
D' Isufala
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA |
