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Medium
Baked Striped Bass with Fennel and Pernod
Whole Striped Bass Baked in a Crust of Salt
Striped Bass Stuffed with Swordfish and Shrimp
Striped Bass in ‘Saor’
Lentils with Swiss Chard and Khlea
Caponata (Sicilian Sweet-Sour Vegetables)
Lamb, Quince, and Okra Tagine
Chilled Russian Vegetable Soup
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Stir-Fried Angled Luffa with Beef
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Crêpes with Vanilla Ice Cream
Moroccan Preserved Meat (Khlea)
Beet and Potato Salad
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Shrimp Uggie
Blackened Redfish
Red Snapper with Ham Hock–Red Wine Sauce
Roast Veal with Sour Cherries
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