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for Matthew White

  • Warm Maine Lobster Salad With Mustard Vinaigrette and a Crisp Potato-Shallot Cake

    March 2, 2004
    Charlie Palmer
    Charlie Palmer Group, New York
    Menu Price $36.00
    Food Cost 36.00%
    Rate this recipe
    Average: 4.5 (2 votes)

  • Celery Root Purée

    March 2, 2004
    Charlie Palmer
    Charlie Palmer Group, New York
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    Average: 5 (1 vote)

  • I5-Part Vegetable Salad With Pasta

    March 2, 2004
    Charlie Socher
    Charlie's On Leavitt, Chicago
    Menu Price $12.00
    Food Cost 24.00%
    Rate this recipe
    Average: 5 (1 vote)

  • Dill Crackers

    March 2, 2004
    Bob Kinkead
    Kinkead's, Washington
    Menu Price N/A
    Food Cost N/A
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    No votes yet

  • Flatbread

    March 2, 2004
    Matthew Bousquet
    Restaurant Mirepoix, Windsor
    Menu Price N/A
    Food Cost 2.00%
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    No votes yet

  • Coq Au Vin

    March 2, 2004
    Thomas John
    The Hartwell House, Lexington
    Menu Price $17.00
    Food Cost N/A
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    No votes yet

  • Smothered Cajun Salmon (Salmon Étouffée)

    March 2, 2004
    Wilbert Jones
    Healthy Concepts Inc., Chicago
    Menu Price $16.00
    Food Cost 30.00%
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    No votes yet

  • Veal Marengo

    March 2, 2004
    Fabrice Marcon
    Hyde Street Bistro, San Francisco
    Menu Price N/A
    Food Cost N/A
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    No votes yet

  • Braised Lamb Shank

    March 2, 2004
    Thomas John
    Mantra , Boston
    Menu Price N/A
    Food Cost N/A
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    No votes yet

  • Vegetable Stock #1

    March 2, 2004
    Tim Stephenson
    New England Culinary Institute, Montpelier
    Menu Price N/A
    Food Cost N/A
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    No votes yet

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