RECIPES
Episode 1: Big Flavor | Pork Loin with Mushrooms & Garlic & Sage Pan Jus
Episode 1: Big Flavor | Pappardelle Con Ragu di Cinghiale e Porcini
Episode 1: Big Flavor | Classic Cinghiale in Dolce Forte
Episode 2: Star Ingredients | Seared Salmon, Sauteed Pea Shoots and Ginger-Soy Vinaigrette
Episode 2: Star Ingredients | Smoked Salmon, Toasted Brioche, and Caviar from Le Bernardin
Episode 3: Farming the Sea | Whole Roasted Red Snapper with Thai Spices and Coconut Rice
Episode 3: Farming the Sea | Hog Island Oyster Company's Hog Wash
Episode 3: Farming the Sea | Oyster and Sea Lettuce Salad with Anchovy Vinaigrette
Episode 4: Birth of a Dish | Cod Basquaise
Episode 4: Birth of a Dish | Cacciucco alla Livornese
Episode 4: Birth of a Dish | Sautéed Codfish with Octopus Red Wine Sauce
Episode 5: Spice Crusted Duck Breast with Orange-Honey Glaze and Cumin Scented Carrots
Episode 6: Traditions | Roasted Chicken with Zaatar Stuffing and Romaine Salad with Garlic Vinaigrette
Episode 6: Traditions | Roasted Capon with Mushroom-Truffle Stuffing
Episode 7: Artisanal | Carbonara
Episode 7: Artisanal | Ricotta-Spinach Ravioli with Butter and Sage
Episode 8: Perfect Pairings | Canapes with Wine
Episode 9: Oil & Wine | Chicken Paillard with Tomatoes, Fennel and Olives
Episode 10: Craftsmanship | Barely Cooked Scallops with Tomato Compote and Champagne Beurre Blanc
 
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