index
A
Aillade, Hazelnut
aioli
Calabrian Chile Aioli
Garlic Aioli
Lemon Aioli
Aleppo pepper, fm.1, 2.1
Alexander, Terry, fm.1, fm.2, fm.3
Alm Salad
anchovies
Anchovy-Pimentón Butter
Creamy Anchovy Vinaigrette
Green Garlic Salsa Verde
Salsa Verde
AOC
Apple, Honeycrisp, and Kohlrabi Salad with Burnt Chile Chimichurri
apricots
Harissa Pâté
Yellowtail Escabeche with Apricots
artichokes
Artichokes Sott’olio
Cured Sardine Fettuntas
arugula
Alm Salad
Chickpea Pesto
Pork Loin en Tonnato
The Publican Fish Fry
Asparagus and Avocado Salad with Fried Quinoa and Flaxseed Vinaigrette
Au Bon Canard, 5.1, 7.1
avec, fm.1, 1.1, 1.2, 5.1
avocados
Asparagus and Avocado Salad with Fried Quinoa and Flaxseed Vinaigrette
Green Chile Sauce
Shrimp Ceviche with the Best Homemade Crackers
B
bacon
Harissa Pâté
Magic Bacon Dressing
Pork Pies
Publican Bacon
Balla, Nick, 2.1, 8.1
Bar Bianco
Bar Tartine, 1.1, 2.1, 7.1, 8.1
bay leaves, toasting
Bayless, Rick, 1.1, 3.1
BBQ Rub
beans
Barbecued Tripe with Clams
Blood Pasta with Sea Beans, Fava Beans, and Mussels
Chickpea Hummus
Chickpea Pesto
Cured Sardine Fettuntas
Fava Bean Puree
Fava Beans, English Peas, and Green Garlic Salsa Verde with Burrata
Ode to Chef David Cassoulet
Peaches, Grilled Green Beans, and White Balsamic Dressing with Burrata
Sardinian Seafood Stew
Scallops with Beef Daube, Strawberries, and Fava Beans
Shelling Beans
Strawberry–Fava Bean Sauce
beef
Barbecued Tripe with Clams
Beef Heart and Tuna Tartare with Chermoula
Bone Marrow Toasts
Flap Steak with Strawberries, Mint, and Feta
Mettwurst
Pickled Beef Tongue Fettuntas
Scallops with Beef Daube, Strawberries, and Fava Beans
Beer, Sour, Mussels in
beets
Pickled Beets, 7.1, 7.2
Roasted Beets with Green Garlic Labneh
Bellwether Farms
Bennett, Skip, 3.1, 3.2, 3.3
Besh, John, 2.1, 3.1
Bianco, Chris, fm.1, 2.1
Bigwood, Doug
Blackbird, fm.1, fm.2, 1.1, 1.2, 2.1, 2.2, 3.1, 3.2, 3.3, 5.1, 5.2, 5.3, 7.1
Blain Farms, 1.1, 2.1
BLiS Gourmet
blood
Blood Pasta with Sea Beans, Fava Beans, and Mussels
Boudin Noir (Blood Sausage)
Bone Marrow Toasts
Boudin Noir (Blood Sausage)
Brandon Meats and Sausage
bread
Bone Marrow Toasts
Braised Octopus Ribolitta
Bread Crumbs
grilled
Grilled Croutons
Hemp Seed Ciabatta
making
1979 Multigrain
scoring
Sesame-Semolina Pugliese
Smoked Fish Toasts with Deviled Egg Puree
Sourdough Starter, 8.1, 8.2
Spence Sourdough
See also fettuntas
Bread-and-Butter Pickles, Jared Van Camp’s
Brioza, Stu
Brock, Sean
Brockman, Henry, 1.1, 1.2, 2.1
Brown Butter Vinaigrette
Brussels Sprouts, Pear, Fried Shallot, and Balsamic Onion with Burrata
Burns, Cortney, 2.1, 8.1
Burton, Tim
Burton’s Maplewood Farm
butter
Anchovy-Pimentón Butter
Brown Butter Vinaigrette
Cultured Butter
Honey Butter
Palm Sugar Butter
Tangerine Butter
Buttermilk Dressing
Buxton, Sue, 3.1, 3.2, 3.3
C
Calabrian Chile Aioli
Calabrian Chile Glaze
Calendar Island Mussels, 3.1, 3.2
Calvel, Raymond
capers
Fried Caper Remoulade
Salsa Verde
Caponata, Cauliflower
Carrots, Barbecued
Cassoulet, Ode to Chef David
cauliflower
Cauliflower Caponata
Grilled Sturgeon and Brown Butter
Cecchini, Dario
charcoal, hardwood
charcuterie, making. See also individual recipes
cheese
Alm Salad
Brussels Sprouts, Pear, Fried Shallot, and Balsamic Onion with Burrata
Chickpea Pesto
Chicories with Pecorino and Creamy Anchovy Vinaigrette
Farmer Cheese
Fava Beans, English Peas, and Green Garlic Salsa Verde with Burrata
Flap Steak with Strawberries, Mint, and Feta
Grilled Cucumbers and Zhoug with Burrata
Homemade Butter Cheese
Honeycrisp Apple and Kohlrabi Salad with Burnt Chile Chimichurri
Parmesan Tempura Batter
Peaches, Grilled Green Beans, and White Balsamic Dressing with Burrata
Pimento Cheese
Poof Powder
The Publican Fish Fry
Red Lentil Falafel
Chermoula
Chez Panisse
chicken
Chicken Liver Pâté
Chicken Stock
Harissa Pâté
Publican Chicken
chickpeas
Chickpea Hummus
Chickpea Pesto
chicories
Chicories with Pecorino and Creamy Anchovy Vinaigrette
Mackerel and Mayo with Grilled Chicories
Porchetta with Chicories
chiles
Burnt Chile Chimichurri
Calabrian Chile Aioli
Calabrian Chile Glaze
Green Chile Sauce
Green Garlic Salsa Verde
The Marinade
Pepper Jelly
Piri-Piri Sauce
Salsa Verde
Zhoug
Chimichurri, Burnt Chile
Ciabatta, Hemp Seed
Cimarusti, Michael
Claiborne, Craig
clams
Barbecued Tripe with Clams
buying
cleaning razor
The Publican Fish Fry
Roasted Razor Clams with Anchovy-Pimentón Butter
Sardinian Seafood Stew
Swordfish and Butternut Squash in Acqua Pazza
Trey’s Ashes Clam Boil
Cleverdon, Dave, 1.1, 2.1
Cleverley, Larry
Colicchio, Tom
confit
Confit Duck Legs and Ribs
Garlic Confit
Garlic-Lard Confit
Coppa Salami, Spicy
coriander
corn
Elotes
Squid and Blood Sausage
Trey’s Ashes Clam Boil
White Grits
Cosentino, Chris, 7.1, 7.2
crab
Dungeness Crab and Curried Potatoes
Pan-Roasted Soft-Shell Crab in Green Chile Sauce
Crackers, Best Homemade
Croutons, Grilled
cucumbers
Green Chile Sauce
Grilled Cucumbers and Zhoug with Burrata
Honeycrisp Apple and Kohlrabi Salad with Burnt Chile Chimichurri
Jared Van Camp’s Bread-and-Butter Pickles
curry paste, toasting
D
dandelion greens
Ham Chop in Hay
Plum and Dandelion Greens Salad with Urfa Pepper Vinaigrette
Pork Shoulder and White Grits
Date Muhammara
Delfina
Delilah’s
Deviled Egg Puree
Differding, Susie
Dizengoff
Doherty, Joe
Doug Bigwood’s Salmon Frames
Dover Sole with Caper Berries and Moscatel Vinegar
dressings
Buttermilk Dressing
Chermoula
Hazelnut Aillade
Horseradish Dressing
Magic Bacon Dressing
Oregano Dressing
Ranchovy Herb Dressing
White Balsamic Dressing
See also vinaigrettes
duck
Confit Duck Legs and Ribs
Dry-Aged Duck Breast with Pumpkin Seed Vinaigrette
Grilled Duck Hearts with Homemade Butter Cheese and Pepper Jelly
Ode to Chef David Cassoulet
Pork and Duck Rillettes
Dufresne, Wylie
Dungeness Crab and Curried Potatoes
E
Eckhouse, Herb
Eggplant Conserva, Smoked
eggs
Deviled Egg Puree
Fried Eggs
Frites (With an Egg on Top)
Elotes
escarole
Chicories with Pecorino and Creamy Anchovy Vinaigrette
Grilled Duck Hearts with Homemade Butter Cheese and Pepper Jelly
Porchetta with Chicories
Espelette pepper
Evanston Farmers’ Market, 1.1, 2.1, 2.2
F
Faith’s Farm
Falafel, Red Lentil
Farmer Cheese
fava beans
Barbecued Tripe with Clams
Blood Pasta with Sea Beans, Fava Beans, and Mussels
Cured Sardine Fettuntas
Fava Bean Puree
Fava Beans, English Peas, and Green Garlic Salsa Verde with Burrata
Sardinian Seafood Stew
Scallops with Beef Daube, Strawberries, and Fava Beans
Strawberry–Fava Bean Sauce
fettuntas
Cured Sardine Fettuntas
Pan-Roasted Mushroom and Turnip Fettuntas
Pickled Beef Tongue Fettuntas
fines herbes
fish
Beef Heart and Tuna Tartare with Chermoula
Cured Sardine Fettuntas
Cured Sardines
Doug Bigwood’s Salmon Frames
Dover Sole with Caper Berries and Moscatel Vinegar
Fish Stock
Grilled Fish Collar with Roasted Garlic Marinade and Lemon
Grilled Sardines
Grilled Sturgeon and Brown Butter
Mackerel and Mayo with Grilled Chicories
Pork Loin en Tonnato
The Publican Fish Fry
Sand Dabs with Tangerine Butter
Smoked Fish Toasts with Deviled Egg Puree
Swordfish and Butternut Squash in Acqua Pazza
Tokyo-Style Trout with Publican Spice
Tuna Crudo with Preserved Mushrooms
Yellowtail Escabeche with Apricots
See also anchovies
fish sauce
Flap Steak with Strawberries, Mint, and Feta
flaxseeds
Flaxseed-Tahini Vinaigrette
1979 Multigrain
Seed Mix
flour
Frites (With an Egg on Top)
Fultineer, Dylan, 2.1, 3.1
Fulton Fit House
G
garlic
Garlic Aioli
Garlic Confit
Garlic-Lard Confit
Roasted Garlic Marinade
See also green garlic
Gast, Ed
Geechie Boy Mill
Genesis Growers
Girl & the Goat
glazes
Calabrian Chile Glaze
Sumac Glaze
Verjus Glaze
Goin, Suzanne, fm.1, 1.1, 1.2, 2.1, 5.1
Gooseberry Salsa Verde, Fried Pig Brains with
Grand Central Oyster Bar
Green Chile Sauce
Green City Market, 1.1, 6.1
green garlic
Green Garlic Labneh
Green Garlic Salsa Verde
Grits, White
Guanciale
H
haché
Ham Chop in Hay
Hamilton, Gabrielle, 5.1, 7.1
Harty, Floyd “Trey,” III
hazelnuts
Hazelnut Aillade
Hazelnut Mayonnaise
Headcheese
Hemp Seed Ciabatta
Henderson, Fergus
Hendrix, Perry
Henry’s Farm, 1.1, 2.1
herbes de Provence
Herb Vinaigrette, Charred
Hogan, John
honey
Honey Butter
Spiced Honey
Honeycrisp Apple and Kohlrabi Salad with Burnt Chile Chimichurri
Horseradish Dressing
Hummus, Chickpea
Hungry Cat
Huston, Brian, fm.1, 1.1, 2.1, 4.1, 4.2, 4.3, 5.1, 6.1, 6.2, 6.3, 6.4, 7.1, 7.2
I
Imamura, Katsu
Island Creek Oysters, 3.1, 3.2, 3.3
J
Jared Van Camp’s Bread-and-Butter Pickles
Jean-Georges
K
Katsu
Kinnikinnick Farm, 1.1, 2.1, 2.2
Kohlrabi Salad, Honeycrisp Apple and, with Burnt Chile Chimichurri
L
Labneh, Green Garlic
La Boîte, fm.1, 1.1, 1.2, 7.1
Lamb Leg “Ham Steak” with Shelling Beans
Lang, Ted
La Quercia
Le Bernadin
Lehmann, James “Sarge”
lemons
juice
Lemon Aioli
Lemon Vinaigrette
Lentil Falafel, Red
lettuce
Little Gem Salad
Lilly, Chris
limes
black
The Marinade
Shrimp Ceviche with the Best Homemade Crackers
Link, Donald
Little Gem Salad
Lonza Salami
Lucques
M
Mackerel and Mayo with Grilled Chicories
Madia, Donnie, fm.1, fm.2, fm.3, 5.1
Madonis, Mike
Magic Bacon Dressing
Mallmann, Francis, 5.1, 5.2
Mandel, Abby
maple syrup
Maple-Roasted Winter Squash with Piri-Piri Sauce
Publican Bacon
Smoked Trout Roe
Marash pepper, fm.1, 5.1
Marcotte, Roger
marinades
The Marinade
Roasted Garlic Marinade
Markus, Rod
Marmalade, Onion
mayonnaise
Hazelnut Mayonnaise
See also aioli; remoulade
McFarland Springs Trout Farm, 4.1
Mettwurst
Miller, Mike
millet
1979 Multigrain
Seed Mix
Mills Fleet Farm
Mom’s Icebox Tomatoes
Monroe, Jason and Diana
Montegottero, Jean-Marc
Monterey Bay Fish, 3.1, 4.1, 4.2, 8.1
J.W. Morlock & Girls Fruit Stand
Morteau
Mount Lassen Trout, 4.1, 4.2
Mozza
Mud Creek Ranch, fm.1, 2.1, 2.2
Muhammara, Date
mushrooms
Pan-Roasted Mushroom and Turnip Fettuntas
Pickled Beef Tongue Fettuntas
Preserved Mushrooms
mussels
Blood Pasta with Sea Beans, Fava Beans, and Mussels
buying
Mussels in Sour Beer
Sardinian Seafood Stew
Mussillami, Joseph
Mustard Remoulade
N
neonata, fm.1, 1.1
Nichols Farm and Orchard, 1.1, 2.1
Nico Osteria
Niman Ranch
1979 Multigrain
nitrates and nitrites
nut oils
O
oats
1979 Multigrain
Seed Mix
octopus
Braised Octopus Ribolitta
Sardinian Seafood Stew
Ode to Chef David Cassoulet
olive oil
One Off Hospitality, fm.1, 8.1
onions
Charred Onions
Onion Marmalade
Oregano Dressing
Ortiz, Melba, 4.1, 4.2, 6.1, 6.2
oysters
The Publican Fish Fry
P
Palladin, Jean-Louis
Palm Sugar Butter
Pancetta
Pane Bianco
Parmesan Tempura Batter
Passmore, Michael, 3.1, 4.1
Passmore Ranch, 3.1, 4.1, 4.2
pasta
Blood Pasta with Sea Beans, Fava Beans, and Mussels
Sardinian Seafood Stew
pâté
Chicken Liver Pâté
Harissa Pâté
Paulson, Dave
peaches
Ham Chop in Hay
Macerated Peaches
Peaches, Grilled Green Beans, and White Balsamic Dressing with Burrata
Pear, Brussels Sprouts, Fried Shallot, and Balsamic Onion with Burrata
peas
Asparagus and Avocado Salad with Fried Quinoa and Flaxseed Vinaigrette
Fava Beans, English Peas, and Green Garlic Salsa Verde with Burrata
Penryn Orchards, fm.1, 1.1, 2.1
peppercorns, black
peppers
Date Muhammara
Pepper Jelly
Pimento Cheese
Squid and Blood Sausage
See also chiles
persimmons
Baby Turnips and Chocolate Persimmon Salad with Cosmo’s Magic Bacon Dressing
varieties of
Pesto, Chickpea
Pfeiffer, Ryan
Pibiri, Fabio and Francesco
pickles
Artichokes Sott’olio
Jared Van Camp’s Bread-and-Butter Pickles
Pickled Beef Tongue Fettuntas
Pickled Beets, 7.1, 7.2
Pies, Pork
Pimento Cheese
Pine Nut Relish
Piri-Piri Sauce
Pizzeria Bianco
plums
choosing
Ham Chop in Hay
Plum and Dandelion Greens Salad with Urfa Pepper Vinaigrette
Poof Powder
poppy seeds
1979 Multigrain
Poppy Seed Vinaigrette
Seed Mix
Porchetta with Chicories
pork
Boudin Noir (Blood Sausage)
Fried Pig Brains with Gooseberry Salsa Verde
Fried Pig’s Ear, 2.1, 2.2
Guanciale
Ham Chop in Hay
Harissa Pâté
Headcheese
Lonza Salami
Mettwurst
Morteau
Ode to Chef David Cassoulet
Pancetta
Porchetta with Chicories
Pork and Duck Rillettes
Pork Belly with Calabrian Chile Glaze
Pork Country Ribs with Watermelon and Sungold Salad
Pork Loin en Tonnato
Pork Pies
Pork Rinds with Poof Powder
Pork Shoulder and White Grits
Pork Stock
Spicy Coppa Salami
Toulouse Sausage
See also bacon
potato chips
The Publican Fish Fry
potatoes
choosing
Dungeness Crab and Curried Potatoes
Frites (With an Egg on Top)
“Sarge” Potatoes
Squid and Blood Sausage
Trey’s Ashes Clam Boil
Waxman Potatoes
Prune
The Publican
concept for, fm.1, fm.2, 7.1
original menu for
partners of
staff of
Publican Bacon
Publican Chicken
The Publican Fish Fry
Publican Quality Bread, fm.1, 8.1
Publican Quality Market
Publican Quality Meats, fm.1, 1.1, 2.1, 4.1, 4.2, 5.1, 6.1, 6.2, 8.1
The Publican Waffle with Honey Butter
Pugliese, Sesame-Semolina
pumpkin seeds
Pumpkin Seed Vinaigrette
Zhoug
Purdue University
Q
Quinoa, Fried, Asparagus and Avocado Salad with, and Flaxseed Vinaigrette
R
radishes
Little Gem Salad
Radishes with Red Lentil Falafel, Yogurt, and Spiced Honey
Ranchovy Herb Dressing
Rare Tea Cellar, 1.1, 8.1
Red’s Best, 3.1, 4.1
remoulade
Fried Caper Remoulade
Mustard Remoulade
Remoulade #2
Ribolitta, Braised Octopus
Rillettes, Pork and Duck
Rodgers, Judy
Roe, Smoked Trout
Roellinger, Oliver
rubs
BBQ Rub
Lonza Rub
Spicy Coppa Rub
S
saba
sablefish
Smoked Fish Toasts with Deviled Egg Puree
salads
Alm Salad
Asparagus and Avocado Salad with Fried Quinoa and Flaxseed Vinaigrette
Baby Turnips and Chocolate Persimmon Salad with Cosmo’s Magic Bacon Dressing
Brussels Sprouts, Pear, Fried Shallot, and Balsamic Onion with Burrata
Chicories with Pecorino and Creamy Anchovy Vinaigrette
Honeycrisp Apple and Kohlrabi Salad with Burnt Chile Chimichurri
Little Gem Salad
Plum and Dandelion Greens Salad with Urfa Pepper Vinaigrette
Strawberry, Feta, and Mint Salad
Watermelon and Sungold Salad
See also dressings; vinaigrettes
salami
Lonza Salami
making
Spicy Coppa Salami
Salmon Frames, Doug Bigwood’s
salsas. See sauces and salsas
salt
for cured meats
pulverized
types of
Sand Dabs with Tangerine Butter
sardines
Cured Sardine Fettuntas
Cured Sardines
Grilled Sardines
Sardinian Seafood Stew
“Sarge” Potatoes
sauces and salsas
Burnt Chile Chimichurri
Chickpea Pesto
Green Chile Sauce
Green Garlic Salsa Verde
Piri-Piri Sauce
Salsa Verde
Strawberry–Fava Bean Sauce
Zhoug
See also aioli; dressings; glazes; remoulade; vinaigrettes
sausages
Boudin Noir (Blood Sausage)
Mettwurst
Morteau
Ode to Chef David Cassoulet
Squid and Blood Sausage
Toulouse Sausage
Trey’s Ashes Clam Boil
Savarin
Sawyer, Jonathon, 2.1, 5.1
Scallops with Beef Daube, Strawberries, and Fava Beans
Schlow, Michael
sea bass
Grilled Fish Collar with Roasted Garlic Marinade and Lemon
Seed Mix
Seitan, Eddie, fm.1, fm.2, fm.3, 3.1
Sercarz, Lior Lev, 1.1, 1.2, 7.1
sesame seeds
1979 Multigrain
Seed Mix
Sesame-Semolina Pugliese
Shabazi Vinaigrette
shallots
Fried Shallots
hache
Shaya, Alon
Sheerin, Mike
Shelling Beans
Sherman, Chris
shiro dashi
shrimp
buying
Shrimp Ceviche with the Best Homemade Crackers
Silverton, Nancy
Slagel, Louis John
Slagel Family Farm, 5.1, 5.2
Snowden, Dan
Snyder, Kim
Sole, Dover, with Caper Berries and Moscatel Vinegar
Solomonov, Michael, 1.1, 8.1
Soltner, Andre
sourdough
Sourdough Starter, 8.1, 8.2
Spence Sourdough
Spence Farms, 8.1, 8.2
Spence Sourdough
spice blends
La Boîte, fm.1, 1.1, 7.1
Trey’s Ashes
See also rubs
squash
Baby Squash with Chickpea Pesto
Maple-Roasted Winter Squash with Piri-Piri Sauce
Swordfish and Butternut Squash in Acqua Pazza
Squid and Blood Sausage
Stama, Nick
Starter, Sourdough, 8.1, 8.2
Stegner, Sarah
stocks
Chicken Stock
Fish Stock
Pork Stock
Stocks, Peter, 3.1, 3.2
strawberries
Flap Steak with Strawberries, Mint, and Feta
Scallops with Beef Daube, Strawberries, and Fava Beans
Strawberry–Fava Bean Sauce
striped bass
Grilled Fish Collar with Roasted Garlic Marinade and Lemon
Sturgeon, Grilled, and Brown Butter
sugar
for cured meats
in the raw
Sumac Glaze
sunchokes
Dry-Aged Duck Breast with Pumpkin Seed Vinaigrette
Sunchoke Chips
Sunchoke Puree
Surly Brewing
Sweetbreads with Palm Sugar Butter
Sweet Potatoes, Fried, with Hazelnut Mayo and Shabazi Vinaigrette
Swordfish and Butternut Squash in Acqua Pazza
T
tahini
Chickpea Hummus
Flaxseed-Tahini Vinaigrette
Tangerine Butter
Tempura Batter, Parmesan
Three Floyds Brewing Co
Timeless Prairie Orchard
Tokyo-Style Trout with Publican Spice
tomatoes
Alm Salad
Braised Octopus Ribolitta
buying
Mom’s Icebox Tomatoes
Shrimp Ceviche with the Best Homemade Crackers
Watermelon and Sungold Salad
Tomato Mountain Farm
Tongue Fettuntas, Pickled Beef
Topolobampo
Toulouse Sausage
Travis, Marty, 8.1, 8.2, 8.3
Treviso
Mackerel and Mayo with Grilled Chicories
Trey’s Ashes
Trey’s Ashes Clam Boil
Tripe, Barbecued, with Clams
trout
Smoked Trout Roe
Tokyo-Style Trout with Publican Spice
Truffelburt Farm
tuna
Beef Heart and Tuna Tartare with Chermoula
Poached Tuna
Pork Loin en Tonnato
Tuna Crudo with Preserved Mushrooms
turnips
Baby Turnips and Chocolate Persimmon Salad with Cosmo’s Magic Bacon Dressing
Pan-Roasted Mushroom and Turnip Fettuntas
Tusk, Michael
TwoXSea
U
Urfa pepper, fm.1, 2.1
Urfa Pepper Vinaigrette
V
Van Camp, Jared
Verjus Glaze
Vetri, Marc, fm.1, 2.1, 5.1
Village Fishery
vinaigrettes
Brown Butter Vinaigrette
Charred Herb Vinaigrette
Creamy Anchovy Vinaigrette
Flaxseed-Tahini Vinaigrette
Lemon Vinaigrette
Poppy Seed Vinaigrette
Pumpkin Seed Vinaigrette
Shabazi Vinaigrette
Urfa Pepper Vinaigrette
vinegars
aged
balsamic
saba, fm.1, 5.1
sherry, fm.1, 2.1
Virant, Paul
W
Wade, Greg, 8.1, 8.2, 8.3, 8.4
waffles
The Publican Waffle with Honey Butter
types of
Watergate Hotel
Water Grill
Watermelon and Sungold Salad
Waters, Alice, 1.1, 2.1, 2.2, 3.1, 5.1
Water2Table, 4.1, 4.2
Waxman, Jonathan, fm.1, 3.1, 4.1, 5.1
Waxman Potatoes
Westerhoff, Vicki
White Balsamic Dressing
White Grits
Willis, Paul
wine
Wolfe, Brian, 2.1, 2.2
Wu, Olivia
Wu-Bower, Erling, fm.1, fm.2, 3.1, 3.2, 3.3, 3.4, 4.1, 5.1, 5.2, 6.1, 7.1, 7.2
Y
yeast, commercial
yellowtail
Grilled Fish Collar with Roasted Garlic Marinade and Lemon
Yellowtail Escabeche with Apricots
yogurt
Cultured Butter
Green Garlic Labneh
Radishes with Red Lentil Falafel, Yogurt, and Spiced Honey
Z
Zhoug
Zuni Café