Rack of Kangaroo & Black Mission Fig and Balsamic Sauce
By Executive Chef John Kane, University Club of San Francisco, San Francisco, CA

Rack of Venison with Fennel, Coriander & Jerusalem Artichokes
By Executive Chef & Owner Gerald Hirigoyen, Fringale and Piperade, San Francisco, CA.

Ragout of Artichokes with a Julienne of Coriander
By Chef Bernard Loiseau, LA CÔTE D'OR, France

Raspberry Kiwi Refulgence
By Cynthia Clarke, Smoothie Sensations

Raviolini Capresi Con Passato Di Pomodorini Di Collina
(Homemade raviolini Caprese filled with caciotta cheese in a strained tomato sauce)
By Chef Odette Fada, Sandomenico Restaurant, New York, NY

Really Good Salad Dressing
This recipe, adapted and provided by Divine Health Magazine

Red Abalone* Mock Club with Bacon, Lettuce and Tomatoes
By Wendy Brodie - Lincoln Court, Carmel CA.

Red and Yellow Tomato Soup
By Executive Chef John Kane, University Club of San Francisco, San Francisco, CA

Red Chili Paste
(Aji Molido con Aceite)

Red Chile Seafood Soup (Caldo de Mariscos)
By Chef / Author Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL

Red Pepper and Tomato Soup

Red Rum
Recipe — Bacardi®

Red Snapper with Raisins and Pine Nuts
This recipe, adapted and provided by Divine Health Magazine

Red Wine Braised Oxtail with Carmelized Root Vegetables,
and Garlic Mashed Potatoes
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA

Red Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse and Toasted Black Mission Fig Bread
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA

Refried Beans
(Frijoles Refritos)

Rice and Coconut Milk Pudding
(Pirao de Arroz com Leite de Coco)

Rice with Tomatoes and Onion
(Arroz Brasileiro)

Ripe Plantain Cake
(Torta de Platano Maduro)

Risotto Gorgonzola with Candied Red Beets
By Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington, DC

Rhubarb Soup with Lime Fromage Blanc Sorbet
By Chef Laurent Tourondel, Cello Restaurant, New York

Roasted Chicken Breasts Stuffed with a Shrimp Mousse
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA

Roasted Duckling Ancho Enchiladas
By Chef Alma Thomas, Jefferey's Restaurant, Austin, Texas

Roasted Heirloom Beets
By Matt Scherer - The Restaurant at Ventana, Big Sur, CA

Roasted Hen of the Woods Mushrooms and
Seared Porcinis with Barley, Artichoke Heart,
Caramelized Shallots and Water Chestnuts in a Mushroom Broth
By Executive Chef John Kane, University Club of San Francisco, San Francisco, CA

Roasted Lamb Sirloin with Lentils

Roasted Orange Negroni Sbagliato
Created by Joe Campanale of dell'Anima in New York

Roasted Pumpkin Seeds with Oregano Pepper
Cedar Rock Gourmet Peppers Recipe

Roasted Quail Salad Stuffed with Foie Gras
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA

Roasted Rack of Lamb With Artichoke Mousse and Baby Artichoke Sauté
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA

Roasted Rack of Lamb with Chopped Pistachios, Snow Peas and Fresh Garlic, A Juice wih Flavoured Oil
By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France

Roasted Sardines* with Bread Crumbs, Green Garlic and Mint
By Nate Appleman - A16, San Francisco, CA

Roasted Sea Bass with Chive Creme Fraiche, Baby Potatoes, and Artichokes

Roasted Tomato and Basil Soup

Roasted Turkey with Fresh Herbs
Recipe — Jägermeister

Rolled Plank Steak with Onions and Cumin Seeds
(Sobrebarriga)

Rosemary Grilled Lamb Chops on Marinated Bean Salad with Cascabel Aioli
By Consultant, Author, Traveller Stephan Pyles

Roti of Quail and Squab
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA

Royal Eggs
(Huevos Reales)

Russian River Salmon Hash Hazelnut Curry and Fume Blanc Nage
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Rustic Apple Tarts Infused with SKYY Infusions Ginger