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Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...