The
Caterpillar
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
The
Saint Hubert
Recipe Created By Justin Noel
The
Trés Sea Roll
(Seared
Albacore* Roll)
By Tracy Griffith - Rika Restaurant,
Los Angeles
Tilapia*
Cancun with Green Cashew Sauce
By Fishwife, Pacific
Grove, CA
Tomato-Cucumber
Salad
This recipe, adapted and provided by Divine Health
Magazine
Tomato,
Eggplant, and Crab Soup
Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Torta
de Platano Maduro
(Ripe Plantain Cake)
Tortillas
(Flat Bread - Corn)
Tostadas
Estilo Guadalajara
(Fried Tortillas with Beans and Pig's Feet)
Tri-Color
Roasted Bell Pepper Soup
By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air,
CA
Trilogia
de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a cantina style broth with
an aguachile tostada)
By Chef Benito Molina, Manzanilla. Ensenada, Mexico
Trout*
and Vegetable Bubble Tea
By Paul Rogalski
- Rouge, Calgary, Alberta, Canada
Truffled
Egg Mix
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Truffled
Egg Mix topped with Crème Fraiche and Caviar
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Truffled
Egg Pate with Aspic
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Tuiles
aux Amandes (Almond Tile Cookies)
By Chef Gerard Bechler, Patisserie Bechler, Pacific
Grove, CA
Tuna
Sashimi Roll with Truffle Ponzu
By Chef Jody Denton, Azie, San Francisco, CA
Tuna
Soup with Orange and Avocado
Tuscan
Egg Salad with Fried Oysters*
By Frank Stitt - Highlands
Bar & Grill, Bottega, Bottega Café,
Birmingham, AL
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