Recipes from The Mind of a Chef

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  Entree

  Pilaf Rice and Sole Meunière

  Try Chef Ludo Lefebvre's recipe for pilaf rice and sole meunière.

  Likes: 1
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  Dessert

  Crème Fraîche Panna Cotta with Caviar

  Try Chef Ludo Lefebvre's recipe for Crème Fraîche Panna Cotta with Caviar.
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  Entree

  French Burrito

  Try Chef Ludo Lefebvre's French remake of the classic burrito.
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  Entree

  Foie Gras, Kimchi Consomme, Radish

  Try Chef Ludo Lefebvre's recipe for foie gras with kimchi consomme and cured radish.
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  Dessert

  Peach Clafoutis with Almond Cream

  Try Chef Ludo Lefebvre's recipe for Peach Clafoutis with Almond Cream.
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  Breakfast and Brunch

  Farm Egg with Coriander

  Try Chef David Kinch's take on Alain Passard's famous dish, the hot-cold egg.
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  Appetizer

  A Winter Tidal Pool

  Enjoy Chef David Kinch's recipe for A Winter Tidal Pool.
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  Entree

  Green Garlic Custard

  Try Chef David Kinch's recipe for Green Garlic Custard.
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  Beverage

  The David

  Try Chef David Kinch's recipe for the drink he calls "The David."

  Likes: 1
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  Entree

  Black Cod Barigoule

  Try Chef David Kinch's recipe for Black Cod Barigoule.
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  Breakfast and Brunch

  Eggs Benedict

  Looking for a delicious brunch recipe? Try Gabrielle Hamilton's recipe for eggs Benedict.

  Likes: 3
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  Entree

  Maiale Tonnato

  Get a taste of Gabrielle Hamilton's "tunafied" pork recipe for maiale tonnato.
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  Entree

  Alda's Braised Octopus with Potatoes

  Chef Gabrielle Hamilton uses the broth created in this dish as the catalyst for her maiale tonnatto dish and in her periwinkles in chorizo…
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  Breakfast and Brunch

  Omelette with Parmesan

  Chef Gabrielle Hamilton explains how to make the perfect omelette.
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  Appetizer

  Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

  Enjoy a light salad with a slice of buttered Valedon toast from Chef Gabrielle Hamilton and The Mind of a Chef.
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  Side Dish

  Vegetables Cooked with Autumn Leaves

  With a forest-picked garnish, Chef Magnus Nilsson lends a striking visual touch, as well as an earthy flavor, to a simple potato dish.