Cuisine
Tested, loved, and easy to make your own
Vanilla Creme BruleeBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Champagne Risotto with PrawnsBy GreenPan
PaellaBy GreenPan
Bell Pepper MargaritaBy Tony Larson, BarWorks Consulting
Peas and Ham Farro RisottoBy by All-Clad
French Lentils with Asparagus and Steamed EggsBy Tested and perfected in the Sur la Table kitchen
Frisee Salad with Sous Vide EggBy Recipe by David Lebovitz, Egg recipe courtesy of Anova
Steamed Asparagus with Citrus VinaigretteBy Wolfgang Puck & Marian Getz