The A.O.C. Cookbook

Aioli

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Alaskan Black Cod with Kabocha Squash, Golden Raisins and Pedro Jimenez

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Alaskan Halibut with Carrot Puree, Asparagus and Pistou

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Albacore Crudo with Avocado, Cucumber and Ruby Grapefruit

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Alex's Famous Salad Dressing

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Almond Aioli

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Armagnac Prunes

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Arroz Negro with Squid and Saffron Aioli

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Arugula and Autumn Grapes with Goat Cheese, Pecans and Saba Vinaigrette

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Arugula and Cherries with Pickled Rhubarb and Fresh Ricotta

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Atlantic Sea Scallops with Saffron Potatoes and Blood Orange-Meyer Lemon Salsa

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Avocado Dressing

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Bacon-Wrapped Dates with Parmesan

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Balsamic Glazed Brussels Sprouts with Pancetta

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Bechamel

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Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aioli

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Bing Cherries with Walnut-Chocolate Tart and Vanilla Ice Cream

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Bittersweet Chocolate Ganache

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Black Bass with Fennel Puree, Winter Citrus and Green Olives in Green Harissa

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Black Olive Aioli

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Blueberry Compote

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Braised Bacon

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Braised Duck with Madeira, Kale Stuffing and Dates

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Brine

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Brioche with Prosciutto, Gruyere and a Sunny-Side-Up Egg

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Buttermilk Ice Cream

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Butterscotch Pots de Creme with Salted Cashew Cookies

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California Sea Bass with Tomato Rice, Fried Egg and Sopressata

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Candied Kumquats

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Candied Pepitas

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Caramel Popcorn

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Carrot Puree

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Celery Root Puree

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Charmoula

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Cherry Compote

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Chicken Liver Crostini with Pancetta

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Chicken Liver Pate

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Chickpeas

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Chile-Cumin Butter

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Chocolate Mascarpone Tart with Pistachios in Olive Oil

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Chocolate Sauce

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Chocolate Sorbet

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Chopped Salad Dijonnaise with Apples, Bacon, Roquefort and Walnuts

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Clams with Sherry, Green Garlic, Favas and Almond Aioli

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Coconut Rice

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Coq au Vin with Bacon, Potato Puree, Cipollini Onions and Black Trumpets

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Corn Pudding with Poblano and Queso Fresco

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Corn, Summer Squash and Avocado with Chile-Lime Dressing

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Cornbread

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Couscous & Chickpeas in Ras al Hanout Spice

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Cranberry Compote

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Creme Fraiche Cake with Santa Rosa Plums and Pistachios in Olive Oil

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Crispy Pork Belly with Peaches, Ricotta Salt and Abbamele

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Crushed Fingerlings with Creme Fraiche and Chives

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Currants and Pine Nuts

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Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salt

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Dried Fruit Compote

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Duck Sausage with Candied Kumquats

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Eggplant Jam

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Endive with Beets, Blood Oranges, Kumquats and Charmoula

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English Peas with Saffron Butter and Pea Shoots

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Farro and Black Rice with Mustard Greens, Currants and Pine Nuts

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Fattoush Salad with Fried Pita, Cherry Tomatoes, Crumbled Feta and Sumac

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Fava Bean Puree with Burrata and Fava Bean Pesto

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Fennel Puree

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Fish Stock

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Foie Gras Terrine

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Foie Gras Terrine with Sweet-and-Sour Prunes

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Fried Oysters with Celery Root Remoulade and Watercress

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Fried Tetilla with Quince Paste and Romesco

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Frozen Meyer Lemon Meringue Tart with Gingersnap Crust and Blueberry Compote

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Galette/Crostata Dough

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Gingersnaps

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Graham Crackers

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Green Harissa

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Green Romesco

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Grilled Arctic Char with Arugula and Cherry Tomato-Anchovy Brown Butter

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Grilled Chicken with Fresh Garbanzos, Corn and Chile-Cumin Butter

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Grilled Duck Breast with Preserved Citrus Peel and Sweet Potato Puree

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Grilled Fig Leaf Panna Cotta with Figs and Melon Sorbet

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Grilled Hanger Steak with Sweet Peppers, Cherry Tomatoes and Chimichurri

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Grilled Leeks and Artichokes with Burrata and Salbitxada

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Grilled Orata with Cauliflower, Fregola and Persimmon-Pomegranate Salsa

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Grilled Pork Chops with Cornbread-Chorizo Stuffing and Poached Cherries

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Grilled Quail with Couscous, Walnuts and Pomegranate Salsa

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Grilled Snapper with Couscous, Apricots, Yogurt and Pistachio Aillade

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Haricots Verts Nicoise with Summer Squash and Opal Basil

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Heirloom Tomatoes with Marinated Labneh, Purslane and Green Harissa

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House-Smoked Black Cod

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House-Smoked Black Cod with Endive, Persimmon and Lemon Cream

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Kabocha Squash Puree

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Kale Stuffing

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Lamb Meatballs with Spiced Tomato Sauce, Mint and Feta

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Lamb Merguez with Eggplant Jam, Roasted Cherry Tomatoes and Green Olives

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Lamb Paillards with Risotto Carbonara, English Peas and Chanterelles

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Little Gems with Reed Avocados, Cara Cara Oranges and Cilantro

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Long-Cooked Cavolo Nero

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Maple Pecans

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Marinated Labneh Balls

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Marshmallows

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Mascarpone Mousse

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Melon Sorbet

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Mint Chutney

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Morels and Pea Shoots with Green Garlic, Polenta and Mascarpone

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Mustard Breadcrumbs

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Mustard-Grilled Chicken with Spinach, Pine Nuts, Pecorino and Soft Egg

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Nectarine and Blackberry Galette with Buttermilk Ice Cream

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Pan-Roasted Halibut with Blue Crab, Early Girls and Horseradish Creme Fraiche

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Parsley-Mint Dressing

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Parsnips and Turnips with Sage and Prunes

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Pate Sucree

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Peach and Arugula Salad with Burrata, Cumin and Toasted Almonds

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Pecorino Pudding

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Persimmon Cake with Creme Fraiche and Maple Pecans

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Persimmon-Pomegranate Salsa

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Pickled Red Onions

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Pickled Rhubarb

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Pink Lady Crostata with Whipped Mascarpone and Armagnac Prunes

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Pink Snapper with Coconut Rice, Peanuts and Kumquat Sambal

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Pistachio Aillade

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Pistou

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Plum Caramel

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Poached Cherries

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Polenta

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Pork Cheeks with Polenta, Mustard Cream and Horseradish Gremolata

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Pork Confit with Caramelized Apples and Cabbage in Red Wine

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Pork Rillettes

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Pork Rillettes with Pickled Onions and Cornichons

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Potato Puree

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Remoulade

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Ricotta Cheesecake with Dried Fruit Compote and Walnut Biscotti

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Roasted Cauliflower with Curry and Red Vinegar

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Roasted Cod with Artichokes Barigoule, Braised Bacon, Aioli and Black Olives

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Roasted Kabocha Squash with Dates, Parmesan and Pepitas

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Roasted Pear Crisp with Cranberries and Yogurt Sherbet

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Romesco

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S'mores with Caramel Popcorn and Chocolate Sorbet

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Saffron Aioli

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Saffron Couscous

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Salbitxada

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Salt Cod-Potato Gratin with Piquillo Peppers, Currants and Mahon

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Salted Cashew Cookies

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Seal Bay Triple Cream with Poached Cherries and Hazelnuts

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Skordalia

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Slow-Roasted Lamb Sirloin with Skordalia, Lima Puree and Cucumber Yogurt

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Slow-Roasted Romano Beans

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Speck with Apples, Apple Balsamic and Arugula

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Spiced "Pumpkin" Fritters with Chocolate Sauce and Candied Pepitas

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Spiced Tomato Sauce

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Spinach Soubise

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Spring Vegetable Salad with Farro and Meyer Lemon

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Sticky Toffee Pudding with Blood Orange, Tangerine and Whipped Creme Fraiche

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Strawberry Sorbet

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String and Shell Bean Ragout with Tapenade

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Stuffed Squash Blossoms with Green Romesco

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Sweet Pea Pancakes

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Sweet Pea Pancakes with Dungeness crab and Red Onion Creme Fraiche

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Sweet Pistachios in Olive Oil

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Sweet Potatoes with Bacon, Spinach and Romesco

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Sweet-and-Sour Prunes

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Tapenade

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Tempura Batter

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Three-Cheese Sauce

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Toffee Sauce

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Tomato Rice

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Torchio with Kabocha Squash, Radicchio, Walnuts and Taleggio

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Torta Gorgonzola with Walnuts in Honey

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Trout Wrapped in Grape Leaves with Green Rice, Dill Yogurt and Capers

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Turmeric-Spiced Root Vegetables with Kaffir Lime Yogurt and Mint Chutney

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Vanilla Ice Cream

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Vanilla Pot de Creme with Dulce de Leche, Marcona Almonds and a Layer of Chocolate

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Veal Saltimbocca with Mortadella, Mozzarella, Sage and Marsala

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Walnut Biscotti

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Walnut Lace Cookies

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Walnut Pain de Genes

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Watermelon and Strawberry Coupe with Torn Mint

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Watermelon Granita

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Wild Mushroom Persillade

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Wild Salmon with Spinach Soubise, Wilted Leeks and Meyer Lemon Butter

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Wild Striped Bass with Roasted Beets, Watercress and Blood Orange Butter

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Yogurt Sherbet

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Young Broccoli with Garlic and Chile

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Young Escarole with Anchovy Dressing, Pecorino and Torn Croutons

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Young Goat Cheese with Dried Figs and Saba

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